Instructions

• In a large bowl, whisk the eggs with the milk. Add the flour, coconut sugar and salt, and whisk to form a smooth batter. Mix in the melted butter.
• Heat a large non-stick skillet over a medium-low heat. Grease the pan with a little of the extra butter and distribute evenly throughout the skillet.
• Pour ¼ cup of batter into the center of the skillet and swirl the skillet, tilting it to distribute the batter evenly across the base of the skillet.
• Cook for 60-90 seconds until lightly browned, then gently flip the crepe over with a spatula. Cook for a further 45-60 seconds until the crepe is cooked through and browned. Repeat this process with the remaining batter.
• To serve, drizzle the crepes with lemon juice and top with sugar.