Sweet Breakfast Crepes

Make the Crepes
2 Measure the milk, eggs, melted butter, vanilla extract, flour, sugar and salt into a blender. Blend until well combined.
3 Preheat the crepe pan on the stovetop over medium-low heat. Add a pat of butter to ensure crepes won’t stick.
4 Pour ¼ cup of crepe batter into the heated pan, and swirl gently to where the batter spreads evenly across the pan. (It might take a few practices to get this right — mine still sometimes look a little less than perfectly circular.)
5 As bubbles form on the top of the crepe, use a rubber spatula to loosen the crepe from the pan. This should take about 3 minutes.
6 Flip gently, and cook until the bottom of the crepe has golden brown and cooked through, about 2 minutes.
7 Serve with homemade whipped cream and fresh berries, or your favorite topping.
Make the Whipped Cream
10 Measure out the COLD heavy whipping cream into a large mixing bowl.
11 Use a hand mixer or a stand mixer to whip the cream.
12 When the cream begins to form a whipped cream texture, add the lemon zest and sugar.
13 Finish whipping to the correct consistency, and use immediately. (Or cover with plastic wrap and refrigerate until time to use.)