Crepes with Lemon Curd Whipped Cream
Perfectly fresh fruit served with soft and light homemade crepes stuffed full of sweet, tart, bright and creamy lemon curd whipped cream. Absolutely dreamy!
Servings: 10 crepes
For the crepes:
- 1 large egg
- 6 tablespoons milk
- 1/4 cup of water
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/4 teaspoon pure vanilla extract
For the filling:
- 1/2 cup of lemon curd, homemade or store bought - available near the jams and jellies I used THIS Lemon Curd Recipe
- 1/4 cup heavy whipping cream
To prepare the crepes:
Place all ingredients in a small blender and process for about 10 seconds. Refrigerate the batter for about 1 hour to allow the bubbles to rise and pop. (Batter will keep refrigerated for up to 48 hours)
Cover a clean countertop with parchment paper large enough to hold 10 crepes.
When ready to make the crepes heat a small non-stick skillet over medium / medium low. Make sure the pan's cooking surface is about 6 inches wide. Lightly butter the pan and wipe out the excess with a clean paper towel.
If you have a digital scale weigh 1 ounce of batter per crepe. I weighed the batter in a small prep bowl that has a spout making it easy to pour.
Pour the batter into the center of the pre-heated pan swirling to spread evenly. Cook for 20-30 seconds until cooked through. Lift the edge of the crepe with a spatula and grab with both hands and flip.
Cook for another 10 seconds and remove to a parchment lined countertop to cool.
To prepare the lemon curd whipped cream:
Kitchen items that make this a breeze - a small blender and a digital kitchen scale. You don't have to use a blender - a whisk will do. You also don't need to have a scale but it just makes it super easy and the crepes all consistent in size and thickness.
Crepes can be cooled and stacked between wax paper, then frozen.
Crepe recipe adapted from Alton Brown on Food Network