Crêpes Au Citron

• 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

1. 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.
2. 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.
3. 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.

lemon juice, sugar, butter, milk, flour, vanilla pod, eggs, sunflower oil

Taken from recipes-plus.com/api/v2.0/recipes/19327 (may not work)