Classic curd cheese crepes | Creamy homemade breakfast

In a deep bowl, whisk the eggs with a pinch of salt and half of the milk until smooth. Gradually add the all-purpose flour and whisk until lump-free with a hand whisk.

Pour in the remaining milk, soda water, and 2 tablespoons of sunflower oil, then mix thoroughly. Let the batter rest in the refrigerator for 15-20 minutes so that the flour grains swell nicely.

Mash the curd cheese with a fork in a bowl. Add the sour cream, powdered sugar, vanilla sugar, and grate in the fine yellow zest of the thoroughly washed lemon.