Argentinean Dulce de Leche Crepes

In a large bowl, mix together flour, sugar, baking powder, vanilla extract, lemon or orange peel, and salt. Stir in the remaining ingredients; slowly add the eggs, milk and seltzer water; mix until smooth. Heat a lightly buttered griddle or small frying pan over medium high heat. Scoop the batter onto the griddle or frying pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about two minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. As you're cooking, the griddle or pan will heat up, so the cooking time will get reduced to one minute or even less. From time to time, add a bit more butter to the pan and a bit more seltzer to the remaining batter and mix again with a spoon. Stack the finished crepes, and cover them with a dry cloth if you plan to eat them later on. When serving, add dulce de leche to the flat crepe, then roll it up as shown in the photo.