• 2 eggs
• 1 cup milk
• 2 tablespoons sugar
• 1 tablespoon Moroccan Meyer Lemon Paste 
• 1 teaspoon vanilla extract
• 1 cup flour
• 3 tablespoons melted butter
• Extra butter to coat pan
• 1/2 cup French Lavender 
• 1/2 cup fresh berries
• 1/2 cup favorite berry preserves

In a blender add the eggs, milk, sugar, Moroccan Preserved Lemon Paste, vanilla, flour and melted butter. Blend until smooth. Refrigerate for at least an hour. The batter can be made the night before. 

Preheat a small nonstick skillet over medium heat. Add a dab of butter to coat the pan. Pour in batter, about a quarter cup per crepe. Swirl the pan to spread the batter evenly. Cook the crepe for about 40 seconds. Flip when you see light golden brown rings. Cook the second side for 10 seconds. 

Once cooked lay crepe flat on parchment and set aside. Continue cooking batter until it's gone. 

Once all the crepes are cooked, evenly spread a tablespoon of Lavender Dulce de Leche on each crepe. Feel free to add sliced berries or bananas. Fold crepes in half, and then half again to form little quarter pockets.

Serve warm, and dollop the crepes with your favorite preserves, berries and whipped cream.