Chocolate Lemon Curd Crepes with Whipped Cream
User Reviews
5
Chocolate Lemon Curd Crepes with Whipped Cream
Description
The recipe begins with a batter incorporating flour, sugar, salt, milk, water, melted butter, and eggs, blended for a smooth consistency. After chilling for at least an hour, the batter is cooked in a nonstick pan by pouring a small amount and swirling it into a thin circle. The cooked crepe has a lightly browned underside and is turned briefly to set the other side.
Once several crepes are prepared and cooled, they are layered with chocolate sauce on one half, lemon curd on the other, and dollops of whipped cream on a quadrant before folding. The final presentation includes a sprinkle of shaved chocolate. The balance of tart lemon and rich chocolate adds complexity to the tender, thin crepes.
This recipe allows for make-ahead preparation of batter and crepes, which can be stored between layers to avoid sticking. It can be served as a dessert or special breakfast treat.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup milk reduced fat 2%
- 1/2 cup water
- 1 tablespoon butter , melted
- 2 large egg large
- chocolate sauce
- Whipped Cream
- lemon curd
- chocolate for shaving on top of crepes with microplane grater
Instructions
- Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender.
- Add the flour mixture to milk mixture, and process until smooth.
- Cover batter; chill for 1 hour or overnight.
- Heat an large nonstick pan over medium heat.
- Pour just under 1/4 cup batter into pan; use the bottom of the cup to lightly and quickly spread the batter on the pan in a circle.
- The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
- Turn crepe over, and cook for 30 seconds or until center is set.
- Place crepe on a towel; cool completely.
- Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
- Once the crepes have cooled slightly, lay one flat on a serving plate. Spread some chocolate sauce on one half and lemon curd on the other half.
- Spread some whipped cream on one quarter of the crepe. Fold crepe in half so cream is n bottom half, then fold the half without whipped cream over the top.
- Top with more lemon curd and chocolate shavings.
Notes
- Chill the crepe batter for at least one hour or overnight to improve texture and ease of cooking.
- Use a nonstick pan and swirl the batter quickly to form thin, even crepes.
- Stack cooked crepes separated by wax paper to prevent them from sticking together.
- Assemble crepes with chocolate sauce, lemon curd, and whipped cream just before serving to maintain their texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Crepes
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 155mg | 6% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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