Crepes with Lemon Sauce

Ingredients

• 2 eggs
• 2 tsp caster sugar
• 200 ml milk
• ½ vanilla pod, halved lengthwise
• 125g plain flour
• 2 tsp dark rum
• 25g unsalted butter, melted and cooled
• 120g caster sugar
• ⅓ cup water
• 2 ½ tbsp lemon juice
• zest from a lemon peel

Method

1. Batter: Put eggs, sugar, milk, and some salt in a large bowl
2. Scrape seeds from the halved vanilla pod into the bowl (discard rest)
3. While whisking, slowly add flour until smooth batter
4. Whisk in rum and melted butter
5. Cover and let rest at room temperature for 2 hours
6. Lemon Sauce: Cook sugar and water in small saucepan for 8-10 minutes
7. Remove from heat, add lemon juice and zest and stir
8. Crepes: Heat frying pan on medium and coat with butter
9. Add less than ¼ cup of batter to pan, turning to coat the base completely
10. Cook for a minute until edges crispen and bottom becomes golden
11. Loosen then turn crepe. Cook another 10-15 seconds
12. Transfer to a warm plate and then cook next crepe
13. Fold crepes into quarters and drizzle with lemon sauce