Crêpes Au Citron - cooking recipe

Ingredients

6 tbsp lemon juice
1/4 cup sugar
3 tbsp butter
1 cup milk
3/4 cup all-purpose flour
1 None vanilla pod, seeds scraped
2 None medium eggs
3-4 tbsp sunflower oil

Preparation

To make the caramel, place the sugar in a saucepan over a medium heat and leave to lightly caramelize. Deglaze the pan with lemon juice and 4 tbsp water. Bring to a boil then reduce the heat and simmer until the liquid reduces. Mix in the butter to form a smooth caramel. Remove from the heat.
To make the crepe batter, whisk the milk, flour, vanilla seeds and a pinch of salt together until smooth. Beat the eggs and 2 tbsp oil together then whisk into the batter.
Lightly coat a non-stick frying pan with oil. Pour in a spoonful of batter and move the pan around to make a thin layer of batter. Fry for 1-2 mins until golden then flip the crepe and fry for a further 1-2 mins. Remove from the pan. Repeat the process until the batter is used. Keep the finished crepes warm then serve with the lemon caramel.