Crepes au Citron & Floral Citrus Caramel Sauce

Crepes au Citron & Floral Citrus Caramel Sauce

Print This Recipe

The quintessential dish of French cuisine, crepes are the perfect way to celebrate Bastille Day and our French history. Taking inspiration from the world-renown French chef Raymond Oliver and his heavy-handed biere, rhum and pastis crepes he prepared on INA in 1954, this Crepes au Citron recipe delights the palette with yeasty salty savoriness in the crepe balanced by a bright finish of sweet floral citrus caramel in every bite.

Serves
Prep Time
Cook Time
4
20
20

Ingredients:

For Crepes: 

1 cup Pancake Mix

4 eggs

3/4 cup milk

1/4 cup light beer, such as Pale Ale

2 tablespoons rum (optional)

2 tablespoons Herb de Provence Oil

1 teaspoon vanilla extract

1 tablespoon lemon juice

1/2 tablespoon lemon zest

2 teaspoons salt

a pinch of sugar

 

For Floral Citrus Caramel Sauce: 

1 cup sugar

3 tablespoons fresh lemon juice

2 tablespoons Herb de Provence Oil

1 tablespoon butter

2 tablespoon heavy cream

 

 

Instructions:

Crepes au Citron:

  1. To prepare the crepe batter, beat the eggs with a whisk, add the pancake mix and slowly add the milk. Add salt, oil, juice, vanilla, sugar, lemon zest, and rum, then gently whisk in the beer.  The batter will be very wet; it should have very little thickness.
  2. Let the batter stand for 20 minutes to an hour. If the dough seems too thick, add a little water.
  3. Working in 1/3 cup amounts, cook the crepes in a lightly oiled frying pan. Flipping once the edges of the batter start to turn brown, cook the crepes for 1-2 minutes each side. Remove from skillet, and let cool.
  4. Fold each crepe into quarters and stack 2-4 on each plate (depending on how hungry you are!). Top with candied lemons and a nice pour of caramel sauce.

Floral Citrus Caramel Sauce:

  1. Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.
  2. Remove from heat; whisk in lemon juice, oil, butter, and cream (caramel may steam and spatter.) Serve warm.