Zesty Lemon Salted Caramel Crepes

The journey of creating a cookbook is often shrouded in mystery, perceived as a glamorous endeavor filled with culinary delights and artistic photography. However, the reality, as many authors will attest, is a rigorous process demanding immense discipline, unwavering focus, and often, the sacrifice of sleep. For far too long, I’ve kept a relatively low profile on the exciting front of my cookbook development. Beyond the thrilling announcement that I secured a publishing deal with Ten Speed Press—a publisher renowned for producing some of my all-time favorite culinary books—I’ve remained notably silent, preferring to navigate the complexities behind the scenes.

The act of writing a cookbook is, surprisingly, not always the most exhilarating part. It requires a level of unwavering discipline that I candidly admit I often lack, a laser-sharp focus that frequently eludes me, and agile fingers that, unfortunately, are hindered by chronic tendonitis. My primary skill, it seems, has become an uncanny deftness with my ring finger on the delete button. There are moments when my brain forms a perfectly coherent sentence, yet my fingers, possessing some prescient wisdom, instinctively reach for the delete key even before the thought fully materializes. It’s a frustrating dance between intention and execution, a testament to the demanding nature of bringing a creative vision to life.

Recognizing the monumental scope of this project and wanting to preserve my sanity, I made a crucial decision: I wouldn’t attempt to develop, write, style, and photograph this entire cookbook on my own. Instead, I’m embracing the power of collaboration and enlisting a dream team of talented individuals. My dear friends, Todd and Diane, are generously lending their incredible expertise to handle all the beautiful styling aspects—from selecting the perfect plates and linens to arranging exquisite table settings. While I’ll be personally capturing all the photographs, I’m immensely fortunate to be receiving a tremendous amount of support and guidance from some of the industry’s most respected photographers. Their insights and mentorship are invaluable, transforming a potentially solitary endeavor into a rich, shared experience. I truly cherish my friends and the incredible community that surrounds me.

Our collaborative spirit doesn’t end there. We’ve also successfully convinced Jenna from Eat Live Run to join our exciting venture and provide her invaluable assistance. My only responsibility? Keeping her well-fed! In return, she’ll be my right hand in the kitchen, helping to bring these recipes to life. This powerhouse team is set to arrive on Monday, and our ambitious goal is to photograph a staggering twelve recipes each day. So, if you happen to stumble upon an unusual tweet or Facebook post from my husband or sons exclaiming, “Mommy is going CRAAAAZY!” you’ll now understand the joyful, albeit chaotic, reason behind their observations.

With less than a week remaining until their arrival, I’m already a delightful blend of giddy excitement and nervous wreck. To manage these pre-shoot jitters, I’ve been indulging in a self-prescribed regimen of sugar and carb loading – a coping mechanism I believe many can relate to! Armed with a generous bag of exquisite Meyer lemons, a thoughtful gift from my friend Julie, my friend Kelly and I embarked on a delightful baking session, resulting in these heavenly Crepes with Salted Lemon Butter Caramel. This creation served as the perfect, indulgent distraction.

My unique method for coping with high-pressure situations often involves diving headfirst into the creation of something utterly delicious and comforting:

The resulting crepes were everything one could desire: perfectly sweet, wonderfully tart, and lusciously drippy with the rich caramel. But there was another delightful element:

Oh, and impeccably crisp, adding a crucial textural contrast that elevates the entire dish. These aren’t just any crepes; they are a symphony of textures and flavors. What truly set these crepes apart were the eggs, sourced directly from our own hens. Currently, four out of our five hens are laying daily, providing us with the freshest, most vibrant yolks. The distinct olive green egg, a beautiful hue, comes courtesy of our very own Olivia Superstar, adding a personal touch and a depth of flavor that only farm-fresh eggs can provide.

For the crepe recipe itself, we turned to the undeniable classic from Martha Stewart. Why tamper with perfection when her recipe provides such a flawless foundation? However, Martha’s Lemon Caramel Sauce with Candied Lemons, while undoubtedly elegant, struck us as a tad too involved and fussy for our immediate needs. In its place, we developed our own simplified, one-pan, 5-minute Salted Lemon Butter Caramel. This streamlined approach delivers all the depth of flavor without the added complexity, making it an ideal companion to the delicate crepes.

Crepes with Salted Lemon Butter Caramel

The secret to perfect crepes lies in the batter’s consistency. It should be beautifully thin, allowing it to spread effortlessly across the pan to create those signature delicate layers.

To begin the cooking process, melt a knob of butter in a quality non-stick pan over medium heat. This ensures a golden, even cook and prevents sticking.

Once the butter transforms into a lively, bubbling pool, introduce approximately three tablespoons of batter directly into the center of the pan. Should your pan be smaller, adjust the quantity accordingly to prevent overcrowding and ensure thinness.

Now for the key technique: gently tilt and swirl the pan in a graceful motion. This allows the batter to elegantly spread, forming an exquisitely thin and uniform layer across the entire surface. This step is crucial for achieving that characteristic delicate crepe texture.

After a mere minute, watch for the edges to lightly brown and lift slightly—it’s the tell-tale sign that it’s time to flip. I’ve discovered that an ultra-thin metal spatula works exceptionally well for this delicate maneuver, though caution is advised when working with nonstick surfaces. Alternatively, a simple butter knife can also serve the purpose; the thinner the tool, the easier it is to glide beneath the fragile crepe without tearing it.

To ensure a flawless flip and maintain the crepe’s integrity, I often employ a second spatula. This provides additional support, minimizing the risk of tearing and ensuring a smooth, single-piece transfer.

With this technique, you’ll achieve a perfect, single-piece flip every time, resulting in beautifully cooked crepes ready for the next step.

As you continue to cook the remaining crepes, you can gently stack the finished ones on a plate and keep them warm in a preheated oven set to a low temperature. This ensures every crepe is delightfully warm and pliable when served.

Now, let’s talk about the star companion: the Salted Lemon Butter Caramel. This indulgent sauce is remarkably simple to create, requiring just a handful of staple ingredients: rich butter, sweet brown sugar, fragrant lemon, and a generous pinch of sea salt. The magic unfolds in minutes, yielding a luscious caramel that perfectly balances sweet, tangy, and salty notes.

Begin by carefully slicing your lemons and meticulously removing any seeds. These slices will infuse the caramel with a beautiful citrusy aroma and flavor.

In a pan, allow your butter to melt and become wonderfully bubbly. Once it reaches this stage, incorporate the brown sugar, whisking continuously until it dissolves and creates a rich, fragrant base.

Nestle the lemon slices snugly into the bubbling butter and brown sugar mixture. Follow this by sprinkling a generous pinch of sea salt over the top, which will beautifully enhance and balance the sweetness of the caramel.

Allow the lemons to gently cook in the caramel, letting the flavors meld and deepen, until they soften slightly and become beautifully caramelized.

Just before you remove the caramel from the heat, pour in the fresh lemon juice. This final addition provides a bright, zesty tang that cuts through the richness, creating a perfectly balanced and irresistible sauce.

The moment has arrived! Generously spoon the warm, glistening salted lemon butter caramel over your freshly prepared crepes. The rich, golden sauce cascading over the delicate folds of the crepe is a sight to behold and a promise of culinary delight.