Method

• 1.
  Sift the flour and baking powder into a large bowl. Add 1 tsp salt flakes and whisk to combine. Set aside.
• 2.
  Combine the milk, vanilla beans and seeds, sugar and butter in a medium saucepan and gently warm over low heat, stirring to dissolve the sugar. Remove from the heat to cool slightly. Discard vanilla pods. Add the eggs and whisk until thoroughly combined. Gradually pour into the flour mixture, whisking well to avoid any lumps. Rest the batter for at least 2 hours, or overnight, if time permits.
• 3.
  For the caramel, place the sugar in a medium saucepan and cook over high heat until an amber caramel. Carefully add the verjuice. Bring to the boil, whisking to ensure caramel is fully dissolved. Remove from the heat. Gradually whisk in the butter until fully incorporated and you have a dark, smooth and glossy caramel. Season with a generous pinch of salt flakes and taste - the flavour should be sweet, acidic, salty and rich on the palate.
• 4.
  Gently warm a 23cm base measurement crepe pan or non-stick frypan over low heat and lightly spray with oil. When the pan is warm, pour in enough batter to just coat the bottom of the pan, manoeuvring pan in a side-to-side motion to ensure batter is evenly spread. Leave crepe to colour on the bottom for 30 seconds-1 minute. The crepe will be fully cooked and coloured at this stage - there shouldn’t be any need to flip it. Repeat to make about 24 crepes. Stack crepes on a plate with baking paper in between every 3-4 crepes.
• 5.
  Roll, fold or stack crepes onto serving plates, and pour caramel generously on top. Serve crepes topped with whipped cream and sprinkled with icing sugar.