Lemon Filled Crepes

In a mixing bowl, whisk together the flour, eggs, milk, melted ghee, sugar, lemon zest, and salt until smooth. Let the batter rest for 30 minutes to allow the flavors to meld.

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a bit of ghee.

Pour a small amount of the lemon-infused batter into the pan, swirling to spread thinly. Cook until the edges begin to lift, then flip and cook the other side. Keep the crepes warm.

Combine lemon juice, zest, sugar, egg yolks, and cornstarch in a saucepan. Whisk together until smooth.

Add water and cook over medium heat, stirring constantly, until the mixture thickens.

Remove from heat and stir in the ghee and vanilla extract. Strain through a fine sieve for a smooth filling.

Combine sugar, water, lemon zest, and juice in a saucepan. Bring to a simmer, stirring until the sugar dissolves. Reduce the heat and let it thicken slightly. Strain the syrup to remove zest.

Spread a generous amount of the tangy lemon filling on each crepe. Roll or fold them neatly.

Optionally, add a dollop of whipped cream or a drizzle of honey for those who prefer a milder tartness.

Consider edible flowers or fresh berries for an elegant and colorful presentation.