Crepes with Lemon Curd and Fresh Raspberries
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Crepes with Lemon Curd and Fresh Raspberries
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 4 egg
- 1 ⅓ cup milk
- 1 tbsp butter melted
- ½ tsp vanilla extract
- 1 cup flour
- 1 tbsp white sugar
- ½ tsp salt
- lemon curd click link above for recipe
- raspberries fresh
- powdered sugar
Instructions
- Combine all ingredients in a large bowl; use an immersion blender (or whisk) to mix crepe batter thoroughly. Make sure there are no lumps in the batter.
- Heat a small nonstick pan over medium heat. Spray with cooking spray and using a small ladle, spoon about 3-4 tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so that the batter spreads evenly over the bottom of the pan. Cook for 30 seconds to 1 minute per side; flip and cook for 10 seconds then remove from pan. Side Note: Most people only cook one side but I cook both.
- Spread some lemon curd over the bottom of the crepe then roll. Sprinkle the top with raspberries and powdered sugar. Serve immediately. Enjoy.
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