Lemon Crepes

Directions

1. 1
   Bring 2 tablespoons water to a boil in a small saucepan.
2. 2
   Reduce heat; add 6 tablespoons butter, a little at a time, whisking until the butter is completely melted.
3. 3
   Whisk together the flour, sugar, and salt in a medium bowl.
4. 4
   In a separate bowl, whisk together the milk, vanilla, and eggs.
5. 5
   Gradually add the milk mixture to the flour mixture, whisking until smooth.
6. 6
   Whisk in the butter mixture.
7. 7
   Pour the batter through a fine sieve into a bowl; discard lumps.
8. 8
   Transfer the batter to an airtight container; refrigerate at least 2 hours (or overnight).
9. 9
   Preheat the oven to 200F.
10. 10
    Lightly coat a 6- to 7-inch crepe pan or nonstick skillet with melted butter.
11. 11
    Heat over medium heat until just starting to smoke.
12. 12
    Remove the pan from the heat; pour 2 to 3 tablespoons batter (depending on size of pan) in the center.
13. 13
    Swirl to cover the bottom.
14. 14
    Reduce heat to medium-low; return the pan to the heat.
15. 15
    Cook until the edges of the crepe turn golden and the center is dry, about 45 seconds.
16. 16
    Flip the crepe; cook until the underside is brown in spots, about 45 seconds more.
17. 17
    Slide the crepe onto an ovenproof plate; cover with foil, and transfer to the oven.
18. 18
    Repeat the process with the remaining batter, coating the pan with more butter as needed.
19. 19
    Fold each crepe into quarters to form a triangle.
20. 20
    To serve, arrange 3 crepes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.
21. 21
    Heat the sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until the sugar has dissolved and the syrup is clear.
22. 22
    Continue to cook, without stirring, until the syrup comes to a boil, occasionally washing down the sides of the pan with a wet pastry brush to prevent crystals from forming.
23. 23
    Let the syrup boil, gently swirling the pan occasionally, until dark amber.
24. 24
    Remove from heat; whisk in the lemon juice, liqueur (if desired), butter, and 2 tablespoons water.
25. 25
    (The caramel will steam and spatter.)
26. 26
    Serve warm.
27. 27
    Prepare an ice-water bath; set aside.
28. 28
    Using a mandoline or sharp knife, cut the lemon into 12 paper-thin slices; discard the seeds and ends of the rind.
29. 29
    Bring a medium saucepan of water to a rolling boil.
30. 30
    Remove from the heat, and add the lemon slices; stir until softened, about 1 minute.
31. 31
    Drain, and immediately plunge the slices into the ice-water bath.
32. 32
    Drain.
33. 33
    Bring the sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve the sugar.
34. 34
    When the liquid is clear and bubbling, reduce heat to medium-low.
35. 35
    Add the lemon slices, arranging them in one layer with tongs.
36. 36
    Simmer (do not let boil) until the rinds are translucent, about 1 hour.
37. 37
    Transfer to a baking sheet lined with parchment.
38. 38
    Let stand until ready to serve.