In a large bowl or stand mixer, whisk together the flour, sugar, salt, cardamom, and meyer lemon zest.
Gradually add the milk while whisking. Get out all the lumps. Add the eggs, vanilla, lemon juice and melted butter, and whisk for a couple minutes.
Heat a large skillet over medium heat. When it is hot, brush some melted butter on the bottom of the pan. Pour 1/4 to 1/3 cup of crepe batter into the pan. Quickly lift the pan with your hand and rotate it so that the batter swirls around to coat the bottom of the pan. You want a very thin layer. Here's a good crepe video.
Cook for about 1 minute, until the top of the crepe is mostly dry. Then carefully flip with a large spatula. Cook for another 15-45 seconds. Some brown spots are okay, but don't overcook them or the edges will get crusty.
Repeat with the rest of the batter. You can remove the crepes to a plate and then cover them with foil to keep warm.
To serve, lay a warm crepe flat on a plate and brush generously with warm Meyer lemon juice. Sprinkle with 1-3 tablespoons sugar. Top with a sprinkling of zest. Then either fold the crepe into quarters or roll it. I folded mine in half, then rolled. Top with additional juice, sugar, and zest.
I know I've been going on about the Meyer lemons, but regular lemons will still taste fabulous in this recipe.Source: adapted from Fahrenbite