Directions

1. 1

   Preheat your oven to 200°F to keep finished crepes warm while you cook the remaining batter.

2. 2

   In a medium bowl, combine the all-purpose flour, granulated sugar, and sea salt. Whisk vigorously for about 30 seconds to aerate the flour and break up any clumps.

3. 3

   In a large mixing bowl, whisk together the eggs, whole milk, 6 tablespoons of the melted butter (reserving the remaining 2 tablespoons), and vanilla extract until well blended.

4. 4

   Gradually add the flour mixture to the wet ingredients in 2–3 batches, stirring gently and slowly until just combined. Do not overmix; small lumps are acceptable. If desired, cover and refrigerate the batter for up to 1 hour or overnight for best texture.

5. 5

   Cut 2 of the 4 lemons in half and juice them to obtain about 2 tablespoons of fresh lemon juice. Set aside.

6. 6

   Slice the remaining 2 lemons into thin rounds, approximately 1/4 inch thick. Remove any seeds.

7. 7

   Heat a crepe pan or 8-inch nonstick skillet over medium heat. Using a brush or paper towel, lightly coat the pan bottom with a small amount of the reserved 2 tablespoons melted butter. When the butter begins to bubble, pour about 3 tablespoons of crepe batter into the center of the pan.

8. 8

   Immediately tilt and swirl the pan in circular motions to spread the batter thinly and evenly to the edges. Cook for approximately 1 minute until the bottom is lightly golden.

9. 9

   Using two spatulas or a large offset spatula and regular spatula, carefully flip the crepe and cook the second side for about 1 minute until lightly set. Transfer to a plate and keep warm in the preheated oven. Repeat with remaining batter, buttering the pan lightly before each crepe.

10. 10

    In a medium saucepan, melt the 8 tablespoons butter over medium-high heat. Once bubbling, add the brown sugar and sea salt, whisking continuously until the sugar dissolves and the mixture begins to caramelize, about 2–3 minutes.

11. 11

    Add the lemon slices to the pan and cook for 2 minutes on one side, then carefully flip each slice and cook for 2 minutes on the other side.

12. 12

    Pour in the fresh lemon juice and gently simmer for 2 additional minutes, stirring occasionally, until the sauce thickens slightly and coats the lemon slices.

13. 13

    Fold each warm crepe in half or thirds and arrange on serving plates. Spoon the salted lemon butter caramel sauce with candied lemon slices over the crepes. Garnish with fresh mint or thyme and serve immediately.