30 minutes
Lemon Curd Crêpes
Serves: 4 PeopleThese Lemon Curd Crêpes are thin, buttery and perfectly balanced between sweet and sharp. Filled with silky lemon curd and cool crème fraîche, they’re quick to make but feel properly fancy - ideal for relaxed weekends or when you want maximum payoff with minimum chaos. Recipe in collaboration with A Cup of Tea and Cake.
Instructions
- - Step 1Sift the flour into a medium bowl and make a well in the centre. Mix the milk with 100ml of water, then crack the eggs into the well and start whisking slowly. Gradually pour in the milk-water mix, whisking constantly to combine with the flour until you have a smooth consistency with no lumps. Whisk in the melted butter.
- - Step 2Heat a frying pan over medium heat. Lightly grease it with a little melted butter. Using a ladle, pour the batter into the pan and swirl it around so the base is evenly coated in a thin layer.
- - Step 3Cook each crêpe for about 1-2 minutes on one side, until golden, then flip and cook the other side for the same amount of time, until it has little freckles and is golden.
- - Step 4When cooked, slide the crêpe out of the pan onto a plate and repeat until you’ve used up all the batter. Either serve straightaway, or stack them on a plate, putting baking parchment between each one so they don’t stick.
- - Step 5Spread each pancake liberally with lemon curd then add a dollop of crème fraîche and enjoy immediately.
Ingredients
- 2 Original Large Egg
- 200 ml Whole Milk
- 140 grams Plain Flour
- 25 grams Unsalted Butter
- Lemon Curd
- 300 ml Crème Fraîche
- 1 Lemon Sliced
