Combine the flour, ground lavender and salt together in a large mixing bowl. Whisk those dry ingredients together to aerate them. In another bowl whisk the eggs, milk and vanilla together. Pour those wet ingredients into the dry ingredients and whisk it all together into a smooth batter. To finish it, whisk in the melted butter. Set the batter aside.

Heat a crepe pan or large, very shallow skillet over medium high heat and grease it well with butter. Scoop 3/4 cup of the batter into the pan and rotate the pan off of the heat to let the batter completely coat the bottom. Let the crepe cook for a minute or two on the first side before carefully flipping it with a spatula. Let it cook for another minute or two on the other side, then set the crepe on a plate. Repeat with the remaining batter to make 4 crepes total.

Take the first crepe and spread 2 tablespoons of the lemon curd on one half of it. Fold the other half over, then spread another 2 tablespoons on half of the folded half. Fold the other half over again to have a perfect little layered triangle. Repeat with the other three crepes. Then top them all with lemon zest and powdered sugar. Serve immediately and enjoy!