Catalan Crepes

How to prepare catalan crepes

1. In a small pot, put the milk with sugar, citrus peels taken with a vegetable peeler, and cinnamon. Bring to a boil, cover with a lid and let it sit for at least 15 minutes to infuse. Strain the flavored milk.
2. Beat the egg yolks well with the cornstarch and flour.
3. Reheat the milk and pour it slowly, in a thin stream, over the egg yolks, whisking continuously as you do this.
4. Put the egg yolk and milk mixture back in the pot and put it back on heat, whisking continuously. The heat can be medium-low at first, but as soon as you feel the cream thickening, turn the heat to low. Cook the cream until it becomes slightly viscous, like drinkable yogurt (you can see the fine whisk marks when stirring), about 4-5 minutes.
5. Quickly remove the pot from heat and place its bottom in a bowl of cold water. Continue to whisk until the cream cools, about 2-3 minutes is enough.
7. Cover the cream with plastic wrap that touches its surface, this way it will not form a skin. Keep in the refrigerator for up to 3 days.
8. Prepare the crepes following the instructions here. If you use a pan of about 25 cm diameter, you will get around 10 crepes.
9. Spread each crepe with a thin layer of cream. Fold the crepes in quarters and arrange them on the serving platter.
10. In a small pan, melt the sugar over low heat. As soon as it starts to melt, add the water and lemon juice. Stir gently. Let the sugar caramelize, trying to stir as little as possible. When golden, take caramel with a spoon and drizzle over the crepes. Be careful to pour thin stripes, the caramel will harden quickly and if you make thick stripes they will be unpleasant and hard to eat. Try more to "lace" them with caramel. Serve immediately after caramelizing. If they sit for a while, the caramel will melt.
    * if you have a torch, you can caramelize the sugar directly on the crepes; I tried to caramelize them in the oven but it does not work, the crepes burn on the edges before the sugar has time to melt

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