Beat the eggs and pour into the centre of the flour.
Gradually beat in the eggs and half the milk.
Beat well for 1 minute.
Stir in the remainder of the milk. Allow to stand for 30 minutes if possible.
Burn off' the frying pan by melting a teaspoon of the butter and allowing it to come to smoke point. Remove the pan from the heat and wipe out carefully with paper towel.
Using a fresh piece of paper towel, wipe a little butter onto the pan and return to the heat. Adjust heat so the butter does not burn.
Pour 1/4 cup of the batter quickly into the pan and swirl so it forms a thin layer in the pan.
Cook until just set. Toss the crepe and cook the second side.
Place on a plate and cover with foil or a clean tea towel to keep warm.
Cook the remaining crepes, remembering to wipe the pan with a little butter between each crêpe.
Making the souffle
Preheat oven to 200 °C.
To make the roux for the base of the soufflé, melt the butter in a small saucepan. Remove from the heat and stir in the flour with a wooden spoon.
Stir in the milk and beat vigorously over a low heat until the mixture boils and thickens.
Remove from the heat and beat in the egg yolks immediately.
Add 1 tablespoon of the caster sugar, the lemon rind and the lemon juice and stir until the ingredients are well blended.
In a clean bowl, beat the egg whites until soft peaks form.
Gradually beat in the remaining 1 tablespoon of caster sugar until stiff peaks form
Stir a tablespoon of the egg white into the souffle base using a rubber spatula.
Lightly fold in the remainder of the egg white. Do not overmix.
Assembling the lemon souffle crêpes
Carefully separate the crêpes and lay one, speckled side up, in a shallow, ovenproof dish or tray.
Place approximately 2-3 tablespoons of the souffle mixture on one side of the crêpe. Fold the crêpe in half to cover the souffle mixture.
Place a second crepe in the baking dish and fill with lemon souffle. Repeat the process until all crepes are filled.
Sprinkle crepes with a little extra sugar.
Bake in the preheated oven at 200 °C for approximately 10 minutes until the souffle has puffed up and the sugar has melted to a light glaze.
Serve immediately with cream or vanilla ice-cream.
