2 lemons
1 cup sugar
1 cup water
1 1/4 cups milk
3 eggs
1 teaspoon vanilla extract
3/4 cup plain flour
1/2 cup sugar
6 tablespoons salted butter, melted,
plus extra for pan 1 portion of
lemon curd, see page 56
1/4 cup heavy cream, whisked
to cream
Start with the candied lemon
peel: Peel the lemons and try
to cut off as much of the white
flesh as you can using a sharp
knife. Cut into thin strips.
Cook 1/2 cup sugar and water
in a small saucepan.
Add lemon peel and let simmer
for 10 minutes.
Drain and place the lemon peels
on parchment paper.
Sprinkle with the rest of the sugar
and let cool.
Beat milk, eggs and vanilla in a
large bowl.
Add flour, sugar and butter. Mix well.
Place cool for 30 minutes.
In an 8-inch skillet, pour 2 tablespoons
of batter and cook for 30 seconds on
each side. Between each crepe coat
the skillet with a little butter. Let cool.
Place one crepe on a platter, add
approx. 2 tablespoons lemon curd
on top; spread it around.
Place another crepe on top and continue
until you have used all the crepes.
Add cream and top with the candied
lemon peel.
