What's for dinner?: Crispy Egg Roll Cookies (香脆鸡蛋卷）

We are counting down to the Chinese New Year at our house. And the plan is that we will make a traditional Chinese snack every day until the New Year's day. So this is item #1 on our count-down menu: Crispy Egg Roll Cookies.

You may have seen the store version in Asian grocery stores.

But the homemade ones are so much more buttery and delicate.
And Here's the recipe:
(translated from http://blog.sina.com.cn/s/blog_5c6213d10102e1hr.html)

Ingredients:
（Makes about 30)

3 1/2 TBSP butter (soften)
3 eggs
1/2 cup of sugar
1 2/4 cups of cake flour
1/2 tsp of vanilla extract
1 tsp of lemon juice
roasted sesame seeds (optional)

How to:

beat the sugar and butter together on low speed with a hand mixer
add one egg at a time to the butter sugar mixture, until all eggs are combined in the mixture
add the vanilla and lemon juice to the mixture, mix until they combine
add the cake flour to the mixture, and mix until smooth
let the batter sit for 15 minutes.
heat up a pan on low heat for a minute.
drop a tablespoonful of the batter in the middle of the pan
twirl the pan and make the batter roll in a circle from the center to the side, forming a very thin layer of crepe looking batter.
let the batter cook for about 25 seconds (on low heat) or until the bottom is slightly brown.
use a chopstick/skewer to roll up the cooked sheet quickly on the pan (the sheet is soft and hot when it is just cooked, 1 second after you lift it up in the air, it will crisp up and then it will be impossible to roll)
let the roll cool down for 5 minutes.