Blueberry Lemon Curd Crepes
For the crepes
Ingredients
For the filling
Ingredients
Lemon curd:
Blueberry sauce:
Whipping cream topping:
Instructions
Lemon Curd:
Blueberry Sauce:
Whipped Cream:
Don't forget.. Non-stick pan
For the crepes
Ingredients
- 2 eggs
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups milk
- 1 cup all-purpose flour
- 1 tbsp butter unsalted, melted
- oil for frying
- Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes.
- In the meantime heat a non stick frying pan with a 1/2 tsp of oil really well or spray is generously with cooking spray. It is very important that the pan is very hot.
- Pour 3/4 of a ladle of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side it will also be able to slide it around and flip it over.
- Repeat steps until you've prepared all the crepes.
For the filling
Ingredients
Lemon curd:
- 1/2 cup fresh lemon juice
- 2 teaspoons finely grated fresh lemon zest
- 1/2 cup sugar
- 3 large eggs
- 3/4 stick 6 tablespoons unsalted butter, cut into bits
Blueberry sauce:
- 4 Cups fresh or frozen organic blueberries
- 1/2 Cup Pure organic Maple Syrup
- 1/4 Cup Water adjust water amount according to preferred sauce consistency. Start with 1/4 Cup
- Tablespoons Cornstarch adjust amount as needed to attain the preferred sauce consistency. Start with 2 Tablespoons and work up to 3 Tablespoons if you want it almost jam-like
Whipping cream topping:
- 1 Cup Heavy cream
- 1 Tablespoon maple syrup to taste
- 1 tsp. pure vanilla extract to taste
Instructions
Lemon Curd:
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.
- Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold the marks of the whisk.(TIP: DO NOT BOIL OR THE EGGS WILL COOK!)
- When the first bubble appears on surface, about 6 minutes; remove from heat immediately.
- Transfer lemon curd to a covered bowl and chill until cold, at least 1 hour.
- Curd can be chilled up to 1 week: If it lasts that long! Enjoy!
Blueberry Sauce:
- Put the blueberries and maple syrup in a 2 quart sauce pan on medium heat.
- Whisk together the cornstarch and water.
- Pour the cornstarch water into the blueberries and stir until it’s mixed.
- Cook the berries until they boil. Stir it on a low boil for about a minute until the cornstarch turns clear and the sauce thickens.
- Remove from heat. Cool it to room temperature. Serve!
Whipped Cream:
- Pour the cream Into a deep 2 quart bowl.
- Mix on high with an electric mixer until the cream forms a peak.
- Add the maple syrup and mix on high until the whipped cream is thick enough to spoon over the crepes as you prefer.
- Lay the crepes on a plate and serve with the condiments all around in small bowls. Allow you guests to serve themselves as they prefer. OR plate each crepe and spread with lemon curd. Now spread the blueberry sauce lightly over the curd. Roll the crepe and top with whipping cream as desired. Heavenly!
Don't forget.. Non-stick pan