Lemon Curd Crepe Recipe

Make batter

In a blender or large bowl, combine 1 cup all-purpose flour, 2 large eggs, 1 cup whole milk, 1/4 cup water, 2 tablespoons melted unsalted butter, 1 tsp granulated sugar, and 1/4 tsp salt. Blend or whisk until completely smooth and slightly frothy, about 30–45 seconds. Let batter rest at room temperature 20–30 minutes (this relaxes the gluten and yields tender crepes).

After resting, check consistency: it should be thin and pourable, like heavy cream. If too thick, whisk in up to 1–2 tablespoons additional water or milk.

Cook crepes

Heat a nonstick skillet or crepe pan over medium heat until hot. Lightly brush with vegetable oil or melted butter. Pour or ladle about 1/4 cup (60 ml) batter into the center of the pan and immediately lift and tilt the pan in a circular motion to coat the bottom with a thin, even layer. Cook 30–60 seconds until edges look dry and underside is pale golden. Use a thin spatula to flip and cook the other side 10–20 seconds. Transfer to a plate and keep warm covered with a clean towel. Repeat with remaining batter, stirring batter between crepes. Makes about 8–10 crepes depending on pan size.

Cook curd

Whisk together 4 large egg yolks and 3/4 cup granulated sugar in a medium heatproof bowl until smooth and slightly pale. Whisk in 1/2 cup fresh lemon juice and 1 tablespoon lemon zest.

Place the bowl over (not in) simmering water (double boiler) with the water gently simmering — bowl bottom should not touch the water. Stir the mixture constantly with a heatproof spatula, scraping the sides, until it thickens and reaches about 170–175°F (it will coat the spatula), roughly 8–12 minutes. Do not let it boil or the eggs will scramble.

Remove from heat and immediately whisk in 4 tablespoons cold cubed unsalted butter, one piece at a time, until fully incorporated and the curd is glossy. Stir in 1/8 teaspoon fine sea salt. If there are any lumps, strain the curd through a fine-mesh sieve into a clean bowl.

Cover the surface with plastic wrap pressed directly onto the curd to prevent a skin from forming. Refrigerate until chilled, at least 1–2 hours. Curd will thicken further as it cools.

Prepare sauce

Reserve about 1/2 cup of the fresh mixed berries for garnish. Place remaining berries (about 1.5 cups) in a small saucepan with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture is syrupy, about 6–8 minutes.

Remove from heat and let cool briefly. For a smooth coulis, puree the warm berry mixture in a blender or with an immersion blender until smooth. Taste and add up to 1 tablespoon cold water to achieve desired pourable consistency. Strain through a fine-mesh sieve into a small bowl, pressing on solids to extract sauce; discard seeds/pulp. Chill if not using immediately.

Prepare berries

If using strawberries, hull and quarter them. Keep the reserved 1/2 cup berries fresh and chill until plating.

Warm crepes briefly before plating: place a crepe in a warm, dry skillet for 10–15 seconds per side or microwave a stack (covered) for 10–15 seconds so they are pliable.

Spread about 2 tablespoons of chilled lemon curd over half of each crepe (or 3–4 tablespoons for a more generous portion). Fold crepe in half, then fold in half again into a triangle (or roll).

Place 1–2 folded crepes per plate. Spoon 2–3 tablespoons berry coulis around and over the crepes. Scatter the reserved fresh berries over and beside the crepes.

Dust lightly with powdered sugar if desired and garnish with fresh mint leaves. Serve immediately.