Crepes with lemon curd cream and blackberries recipe.

Approximately 10-12 servings.

Cooking and assembly: 20-30 minutes.

Savour the burst of flavours in our Lemon Curd and Blackberry Crepes recipe. A light, delicate crepe filled with tangy lemon curd and topped with fresh whipped cream and succulent blackberries. It's a delightful combination of tart and sweet, perfect for breakfast, dessert, or a mid-day treat. A dish that is sure to lift your spirits any time of the day.

Ingredients:

For the Crepes:

• 250g plain flour

• 4 eggs

• 60g melted butter

• 550ml milk

• Pinch of salt

Lemon Curd:

• 125ml lemon juice

• Zest of 2 lemons (only the yellow part, avoid the white pith)

• 250g caster sugar

• 3 eggs

• 3 egg yolks

• 1 tsp vanilla extract

• 100ml milk

• 160g unsalted chilled butter (cut into cubes)

Cream Filling:

• 250ml cream

• 150g icing sugar

• 1 tsp vanilla extract

Topping:

• Blackberries

Instructions:

Step 1 : Crepes: In a mixing bowl, whisk together flour, eggs, melted butter, milk, and a pinch of salt until smooth. Let the batter sit in the fridge for at least two hours.

Step 2 : Lemon Curd: In a pot, combine lemon juice, lemon zest, caster sugar, eggs, egg yolks, vanilla extract, and milk, leaving out the butter. Cook over medium heat, stirring continuously, making sure not to overcook the eggs. As the mixture thickens, start adding the chilled butter cubes gradually, continuously mixing until fully incorporated. Once it reaches a desirable thickness, remove from heat and strain the curd to ensure smoothness. Transfer the curd to a container, placing a layer of cling film directly on top to prevent a skin from forming. Allow to cool in the fridge.

Step 3 : Cream Filling: In a bowl, whip together the cream, icing sugar, and vanilla extract until firm peaks form. Set aside.

Step 4 : Cooking & Assembly: Heat a buttered pan over medium heat. Pour a ladle of crepe batter into the pan, swirling to spread it thinly. Cook until golden, then flip and cook the other side. Once cooked, spread a generous amount of lemon curd over half the crepe, dollop with the cream filling, and fold over. Serve topped with fresh blackberries. Enjoy your delightful crepes with lemon curd cream and blackberries!

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