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Crêpes with Lemon Cream and Berries



  • 1/2 cup unbleached all-purpose flour
  • 5 ounces lowfat milk
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 1 1/2 tablespoons + 1/2 teaspoon unsalted butter, melted


  • 6 tablespoons of Lemon Curd
  • 1/4 cup whipping cream
  • 6 ounces of your choice of fresh berries
  • Mint leaves to garnish


Stir Lemon Curd and cream together until blended. Set aside.

Whisk flour, milk, sugar, salt, vanilla extract and egg together in a small bowl until smooth.

Add 1 1/2 tablespoons of melted butter and mix again quickly. Batter should be the consistency of light cream.

Let stand for at least 20 minutes.

Heat remaining 1/2 teaspoon of butter in an 8-inch skillet over medium-high heat.

Stir batter and pour 2 tablespoons into one side of pan, rotating the pan so batter spreads evenly.

Cook until sides begin to brown and leave edge of pan, about 1 minute.

Carefully flip up an edge with a spatula and flip Crêpe over.

Cook second side about 20 seconds, then flip onto a plate.

Continue until all the batter is used. You should have at least 8 crepes.

Fold crepes in quarters, putting 2 on each plate.

Spoon 2 tablespoons of the lemon cream in the middle of each plate and top with berries.

Garnish with a couple of mint leaves and serve.

1 comment

  • I love all your mixes and use them weekly ♥️And sometimes give away as gifts 🎁

    Myra Proctor

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