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.