Lemon Sugar Crêpes with Fresh Strawberries

Steps

1. Melt the butter and let it cool slightly; set aside half for the batter and half for cooking and brushing.
2. In a blender or bowl, combine the flour, milk, egg, salt, vanilla, one quarter of the sugar and half of the melted butter; blend or whisk until smooth.
3. Rest the batter for 30 minutes at room temperature so the crêpes cook up tender.
4. Meanwhile, make the lemon sugar: rub the lemon zest into the remaining three quarters of the sugar with your fingertips until fragrant.
5. Toss the strawberries with one third of the lemon juice and set aside.
6. Heat an 8- to 10-inch nonstick skillet over medium heat and brush it lightly with a little of the reserved melted butter.
7. Pour in about 1/4 cup batter, swirl to coat the pan thinly, and cook 1 to 2 minutes until the edges lift and the underside is golden; flip and cook 30 seconds more, until set with no wet spots. Repeat with the remaining batter to make 8 crêpes, brushing the pan with butter as needed and stacking the crêpes on a plate.
8. Brush each warm crêpe with the last of the reserved butter, sprinkle with the lemon sugar, and drizzle with the remaining lemon juice.
9. Spoon the strawberries over one quarter of each crêpe, fold into triangles, and serve 2 crêpes per person.