Beat the eggs and sugar together until light and fluffy.
Add the milk, salt, and lemon zest, continuing to beat the mixture.
Gradually add flour, a little at a time, until the crepe batter is smooth and free of lumps.
Optionally, allow the batter to rest for an hour, and strain it to ensure no lumps remain.
Lightly oil a frying pan with a paper towel dipped in olive oil.
Pour a small amount of batter into the hot pan, just enough to cover the surface.
Cook for about 30 seconds before flipping to cook the other side.
Once cooked, transfer each crepe to a large plate, sprinkle with sugar, and stack them.