Mix the grated lemon peel, yolks, milk, flour and salt into a smooth batter.
Use the hand blender to beat the egg whites into a foam in the measuring jug and fold thoroughly into batter.
Heat the saucepan. Grease lightly with oil and add half a soup spoon of batter. Spread equally across the pan and bake on both sides until golden brown. Repeat until the batter runs out. Serve the crepes with lemon and sugar.