Crêpes with Lemon Whipped Cream

To make the Lemon Whipped Cream, combine 1/2 a teaspoon of lemon zest with 2 tablespoons of granulated sugar. Using your fingertips, rub the ingredients together to help bring out the oils in the zest, adding more flavor. Then, combine the zesty sugar with 1 cup of Straus Organic Heavy Whipping Cream and whip until soft peaks form. Refrigerate until you’re ready to assemble the crêpes.

Wisk flour and eggs together in a large mixing bowl; gradually add Straus Organic Milk  and water, stirring to combine. Add salt and melted Straus Organic European Style Butter; beat until smooth.  Heat a non-stick frying pan over medium-high heat.  Pour or scoop the batter onto the griddle and cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Flip and cook until the other side starts browning, then remove from pan.