The crêpes can be made 1 day ahead and refrigerated, wrapped in plastic wrap. To reheat, wrap them in foil and warm in a 200°F oven.

　　

Ingredients

Makes about 18; serves 6

　　6 tablespoons unsalted butter, cut into small pieces, plus about 1 tablespoon, melted, for the pan

　　3/4 cup plus 2 tablespoons all-purpose flour

　　1/4 cup sugar

　　1/4 teaspoon salt

　　1 1/4 cups milk (not skim)

　　1/4 teaspoon pure vanilla extract

　　3 large eggs

　　Lemon-Caramel Sauce (recipe follows)

　　Candied Lemon Slices (recipe follows)

　　

Lemon-Caramel Sauce

1 cup sugar

　　3 tablespoons fresh lemon juice

　　1 tablespoon limoncello (Italian lemon-flavored liqueur; optional)

　　2 tablespoons unsalted butter, cut into small pieces

　　(makes about 1 1/4 cups)

　　

Candied Lemon Slices

1 large lemon

　　1 cup sugar

　　(makes 1 dozen)

　　

Step 1

Bring 2 tablespoons water to a boil in a small saucepan. Reduce heat; add 6 tablespoons butter, a little at a time, whisking until the butter is completely melted.

　　

Step 2

Whisk together the flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together the milk, vanilla, and eggs. Gradually add the milk mixture to the flour mixture, whisking until smooth. Whisk in the butter mixture. Pour the batter through a fine sieve into a bowl; discard lumps. Transfer the batter to an airtight container; refrigerate at least 2 hours (or overnight).

　　

Step 3

Preheat the oven to 200°F. Lightly coat a 6- to 7-inch crêpe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove the pan from the heat; pour 2 to 3 tablespoons batter (depending on size of pan) in the center. Swirl to cover the bottom. Reduce heat to medium-low; return the pan to the heat. Cook until the edges of the crêpe turn golden and the center is dry, about 45 seconds. Flip the crêpe; cook until the underside is brown in spots, about 45 seconds more.

　　

Step 4

Slide the crêpe onto an ovenproof plate; cover with foil, and transfer to the oven. Repeat the process with the remaining batter, coating the pan with more butter as needed.

　　

Step 5

Fold each crêpe into quarters to form a triangle. To serve, arrange 3 crêpes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.

　　

Lemon-Caramel Sauce

Step 6

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. 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. Let the syrup boil, gently swirling the pan occasionally, until dark amber.

　　

Step 7

Remove from heat; whisk in the lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (The caramel will steam and spatter.) Serve warm.

　　

Candied Lemon Slices

Step 8

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut the lemon into 12 paper-thin slices; discard the seeds and ends of the rind.

　　

Step 9

Bring a medium saucepan of water to a rolling boil. Remove from the heat, and add the lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge the slices into the ice-water bath. Drain.

　　

Step 10

Bring the sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve the sugar. When the liquid is clear and bubbling, reduce heat to medium-low. Add the lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until the rinds are translucent, about 1 hour.

　　

Step 11

Transfer to a baking sheet lined with parchment. Let stand until ready to serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.