Place all the ingredients of the crepe batter in a blender and combine. Let 30 minutes at room temperature.
Heat a nonstick skillet over medium high heat. Brush with a little bit of butter. Pour in some crepe batter and tilt the skillet, distributing the batter evenly over the surface of the skillet.
Once a bottom is golden, flip the crepe using a sharp edged spatula to easily get under the crepe. Let the order side get golden. Put the crepes in a dinner plate , let cool.
Combine all the filling ingredients (cheese farmer/cream/lemon zest/vanilla sugar) together in a bowl. Put 2 tablespoons of cheese filling on the high part of the crepe and fold it as the pictures.
Heat a nonstick skillet with 30 g of butter, cook until golden brown on both sides , about 4/5 minutes. Wait 4/5 minutes before serving.