Add the flour to a bowl and make a well in the centre and add eggs. Stir with a wooden spoon until smooth. Gradually add milk, sugar, salt, melted butter, lemon juice and lemon liqueur. Mix well. Set aside for 1 hour.
Grease a frypan or griddle and heat over medium heat. When hot pour a ladle of batter to coat the frypan. Cook the crepe for 2 minutes then flip over and cook for 30 seconds.
Repeat until you no longer have any batter left. Serve.