Raspberry Lemon Curd Crepes
Crepes are so elegant yet so easy to make.
You don’t need a special pan or special equipment to prepare my Crepe recipe.
Crepes are popular in France as you may have guessed but they are also popular just about everywhere in the world. Sometimes they are even served in a savory fashion.
Crepes are wonderful to make for a special brunch. The key is to really get your Batter thin and have no lumps and by all means use a nonstick pan. Use a Berry that is in season. If the Raspberries at your local market are not ripe and sweet, substitute Strawberries instead. These little butter browned gems are delicious!
RASPBERRY LEMON CURD CREPES
Ingredients:
- 2 Eggs
- 1/3 Cup Sugar
- 1 Cup Flour
- 1 Cup Milk
- 1 Teaspoon Vanilla
- Pinch of Salt
- 6 Tablespoons Unsalted Butter
- 12 Oz. Fresh Raspberries
- 1 Cup Whipped Cream
- 1 Cup Lemon Curd
Directions:
1. In a small bowl, stir together the Flour and Salt and set aside.
2. In a large bowl, whisk together the Eggs and Vanilla, then whisk in the Sugar.
3. Now whisk in the Flour and Milk alternately, 1/4 cup at a time. This will prevent your Batter from getting lumpy. Whisk until the Batter is smooth, scraping the sides to incorporate all the Flour.
4. Time to make the Crepes! In a 9 or 10 inch nonstick pan, add 1 Tablespoon Butter and melt over medium/low heat coating the pan. Next ladle in 1/2 cup of the Batter, lifting the pan off the heat and tilting the pan so the Batter spreads out covering the entire bottom of the pan, then place the pan back on the heat and continue to cook until lightly browned on both sides.
5. Continue to cook all the Crepes…you should get 6 from the amount of Batter this recipe makes, if you get 7…bonus!
6. Time to assemble the Crepes. Place about 1-2 Tablespoons of the Lemon Curd on the Crepe and then add about 1/4 Cup of the Raspberries as you see here.
7. Roll up the Crepes tightly as you see here.
8. Cut each Crepe in half and add another dollop of Lemon Curd and a dollop of Whipped Cream. I like to garnish with a few extra Raspberries as well.
Recipe by: Hot Dish Homemaker
