Lemon Curd Crepes with Whipped Cream
Lemon Curd Crepes with Whipped Cream
Ingredients
For the Lemon Curd
- 2 lemons, zested and juiced (about 1/2 cup juice)
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cut into 1/2-inch pieces
- 1/8 teaspoon salt
For the Crepes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- butter, as needed for cooking
For the Whipped Cream
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- 1/2 cup fresh berries
- mint leaves, as needed
- powdered sugar, as needed for dusting
Instructions
- 1
Prepare the Lemon Curd: In a heatproof bowl, whisk together the lemon zest, lemon juice, whole eggs, egg yolks, granulated sugar, and salt until well combined. Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water).
⏱️ 5 min
- 2
Cook the Lemon Curd: Whisk constantly until the mixture thickens to the consistency of mayonnaise and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in the butter pieces until fully melted and smooth. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until thoroughly chilled, at least 2 hours, or preferably overnight.
⏱️ 15 min
- 3
Prepare the Crepe Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. In a separate medium bowl, whisk together the large eggs, milk, melted unsalted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth and no lumps remain.
⏱️ 5 min
- 4
Rest the Crepe Batter: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flour to fully hydrate, resulting in more tender crepes.
⏱️ 30 min
- 5
Cook the Crepes: Heat a 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly brush the pan with butter. Pour about 1/4 cup of batter into the center of the pan, immediately tilting and swirling the pan to spread the batter thinly and evenly over the entire bottom surface.
⏱️ 10 min
- 6
Flip and Finish Crepes: Cook for 1-2 minutes, or until the edges are lightly golden and the top appears set. Carefully loosen the edges with a spatula, then flip the crepe and cook for another 30-60 seconds, or until lightly browned. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. Lightly butter the pan between each crepe as needed.
⏱️ 15 min
- 7
Prepare the Whipped Cream: In a chilled bowl, using an electric mixer or whisk, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
⏱️ 3 min
- 8
Assemble and Serve: Lay a crepe flat on a serving plate. Spread a generous amount of chilled lemon curd over half of the crepe. Fold the crepe in half, then in half again to form a triangle, or roll it up. Repeat with remaining crepes. Top with a dollop of fresh whipped cream, fresh berries, and a sprig of mint. Dust lightly with powdered sugar, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Curd Crepes with Whipped Cream
Ingredients
For the Lemon Curd
- 2 lemons, zested and juiced (about 1/2 cup juice)
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cut into 1/2-inch pieces
- 1/8 teaspoon salt
For the Crepes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- butter, as needed for cooking
For the Whipped Cream
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- 1/2 cup fresh berries
- mint leaves, as needed
- powdered sugar, as needed for dusting
Instructions
- 1
Prepare the Lemon Curd: In a heatproof bowl, whisk together the lemon zest, lemon juice, whole eggs, egg yolks, granulated sugar, and salt until well combined. Set the bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water).
⏱️ 5 min - 2
Cook the Lemon Curd: Whisk constantly until the mixture thickens to the consistency of mayonnaise and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in the butter pieces until fully melted and smooth. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until thoroughly chilled, at least 2 hours, or preferably overnight.
⏱️ 15 min - 3
Prepare the Crepe Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. In a separate medium bowl, whisk together the large eggs, milk, melted unsalted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth and no lumps remain.
⏱️ 5 min - 4
Rest the Crepe Batter: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flour to fully hydrate, resulting in more tender crepes.
⏱️ 30 min - 5
Cook the Crepes: Heat a 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly brush the pan with butter. Pour about 1/4 cup of batter into the center of the pan, immediately tilting and swirling the pan to spread the batter thinly and evenly over the entire bottom surface.
⏱️ 10 min - 6
Flip and Finish Crepes: Cook for 1-2 minutes, or until the edges are lightly golden and the top appears set. Carefully loosen the edges with a spatula, then flip the crepe and cook for another 30-60 seconds, or until lightly browned. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. Lightly butter the pan between each crepe as needed.
⏱️ 15 min - 7
Prepare the Whipped Cream: In a chilled bowl, using an electric mixer or whisk, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
⏱️ 3 min - 8
Assemble and Serve: Lay a crepe flat on a serving plate. Spread a generous amount of chilled lemon curd over half of the crepe. Fold the crepe in half, then in half again to form a triangle, or roll it up. Repeat with remaining crepes. Top with a dollop of fresh whipped cream, fresh berries, and a sprig of mint. Dust lightly with powdered sugar, if desired. Serve immediately.
⏱️ 5 min