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1
Bring 2 tablespoons water to a boil in a small saucepan.
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2
Reduce heat; add 6 tablespoons butter, a little at a time, whisking until the butter is completely melted.
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3
Whisk together the flour, sugar, and salt in a medium bowl.
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4
In a separate bowl, whisk together the milk, vanilla, and eggs.
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5
Gradually add the milk mixture to the flour mixture, whisking until smooth.
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6
Whisk in the butter mixture.
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7
Pour the batter through a fine sieve into a bowl; discard lumps.
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8
Transfer the batter to an airtight container; refrigerate at least 2 hours (or overnight).
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9
Preheat the oven to 200F.
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10
Lightly coat a 6- to 7-inch crepe pan or nonstick skillet with melted butter.
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11
Heat over medium heat until just starting to smoke.
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12
Remove the pan from the heat; pour 2 to 3 tablespoons batter (depending on size of pan) in the center.
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13
Swirl to cover the bottom.
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14
Reduce heat to medium-low; return the pan to the heat.
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15
Cook until the edges of the crepe turn golden and the center is dry, about 45 seconds.
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16
Flip the crepe; cook until the underside is brown in spots, about 45 seconds more.
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17
Slide the crepe onto an ovenproof plate; cover with foil, and transfer to the oven.
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18
Repeat the process with the remaining batter, coating the pan with more butter as needed.
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19
Fold each crepe into quarters to form a triangle.
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20
To serve, arrange 3 crepes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.
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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.
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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.
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23
Let the syrup boil, gently swirling the pan occasionally, until dark amber.
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24
Remove from heat; whisk in the lemon juice, liqueur (if desired), butter, and 2 tablespoons water.
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25
(The caramel will steam and spatter.)
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26
Serve warm.
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27
Prepare an ice-water bath; set aside.
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28
Using a mandoline or sharp knife, cut the lemon into 12 paper-thin slices; discard the seeds and ends of the rind.
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29
Bring a medium saucepan of water to a rolling boil.
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30
Remove from the heat, and add the lemon slices; stir until softened, about 1 minute.
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31
Drain, and immediately plunge the slices into the ice-water bath.
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32
Drain.
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33
Bring the sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve the sugar.
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34
When the liquid is clear and bubbling, reduce heat to medium-low.
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35
Add the lemon slices, arranging them in one layer with tongs.
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36
Simmer (do not let boil) until the rinds are translucent, about 1 hour.
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37
Transfer to a baking sheet lined with parchment.
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38
Let stand until ready to serve.
