1 c. flour
1/3 c. confectioners sugar
1 tsp. baking soda
1 tsp. lemon rind, grated
1 c. milk
2 eggs, separated
1/2 tsp. vanilla

Sift together dry ingredients. Beat yolks. Add milk and vanilla. In separate medium bowl, beat egg whites stiff. Combine dry ingredients with milk mixture. Add lemon rind. Gently fold in egg whites. Heat 6 inch skillet, well greased. Add 1 tablespoon batter. Tip skillet from side to side until batter covers bottom. Brown on both sides. Remove crepe from pan. Roll and keep warm. Fill as desired.