You know that popular quote: When life gives you lemons; turn it into cheesecake crepes!!!
Combine flour, milk, eggs, and oil.
Heat a lightly greased 6 inch skillet; remove from heat.
Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter.
Fill with your favorite filling.
FILLING: Combine cream cheese, double cream, sugar, lemon juice and lemon zest and cream together.
You can spread the filling, or use a piping bag to fill in each crepe.
Roll and serve. TOP TIP: always butter a crepe to keep it moist and squeeze some lemon juice and sugar on the crepe too for that extra zingy flavour.