Using vegetable peeler, removepeel from lemon in long strips (yellow partonly).
Combine half of lemon peel (reserveother half for another use), 1 1/2 cups milk,sugar, and cinnamon in large saucepan.Bring to boil; cover and remove from heat.
Let steep 15 minutes.
Whisk remaining 1/2 cup milk,cornstarch, and egg yolks in medium bowlto blend. Bring lemon-milk mixture tosimmer. Gradually whisk yolk mixture intolemon-milk mixture. Cook over medium heatuntil mixture boils and thickens, stirringconstantly (custard will be very thick).Strain into medium bowl. Press plasticwrap directly onto surface of custard andrefrigerate. DO AHEAD: Can be made 2 daysahead. Keep refrigerated.
Whisk eggs in large bowl toblend.
Whisk in milk, Pernod, and salt.
Addflour and whisk batter to blend well.
Letbatter rest 1 hour.
Heat 10-inch-diameter skillet with8-inch-diameter bottom over medium-highheat.
Brush skillet with oil.
Add scant 1/4cup batter to skillet and quickly swirl batterto thinly coat bottom of skillet. Cook untilgolden brown on bottom, adjusting heatfor even browning, about 1 1/2 minutes. Flippancake over and cook until just cookedthrough and golden brown in spots, about30 seconds longer.
Transfer to parchment-paper-lined plate. Repeat with remainingbatter, placing parchment paper betweeneach pancake. DO AHEAD: Can be made 1 dayahead. Cover with foil and refrigerate.
Preheat oven to 300°F.
Place coveredpancakes in oven until warm, about10 minutes. Fold pancakes in half, thenin half again, forming triangle.
Place2 pancakes on each plate. Spoon dollop ofcustard and dollop of whipped cream atoppancakes.
Garnish pancakes with freshraspberries and serve.
Pressing plastic wrapdirectly onto the surface of the custardprevents a skin from forming as the mixture cools in the refrigerator.
