Measure out water and half of the cream, and mix together in a glass.
3
Whisk eggs in a bowl.
4
Stir in salt and half of the flour to the egg mixture.
5
Stir in the water and cream mixture, the butter and the rest of the flour little by little, till you are left with a lump-free pancake batter.
6
Finally add lemon juice and let the mixture set for at least 15 minutes (preferably longer, if you have time).
7
In the meantime, you can whisk together the remaining cream with vanilla sugar until you have a fluffy cream. Top with grated lemon peel, and store in the refrigerator.
8
Fry the pancakes in a frying pan on medium heat with butter.
9
Serve the pancakes with cream, a drizzle of sugar and some extra lemon zest,
