Lemon curd crepes
Lemon curd crepes recipe by Clarence Court
A thin sweet pancake recipe, these lemon curd crepes are perfect for those wanting to add a twist to a classic pancake flavour.
Lemon curd crepes
Ingredients
- 300 ml semi-skimmed milk
- 200 g plain flour
- 3 Clarence Court Leghorn White Free-Range Eggs
- 1 tbsp olive oil, for frying
- lemon curd, to serve
- icing sugar, to serve
Instructions
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Put the flour into a large mixing bowl. Make a well in the centre and crack 3 eggs into the middle.
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Pour in 50ml (2floz) of the milk and start whisking from the centre, gradually drawing the flour into the eggs and milk. Beat until you have a smooth, thick paste.
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Gradually pour in the rest of the milk, whisking until the batter is the consistency of slightly thick single cream. Heat a non-stick pan over a moderate heat, then carefully wipe it with oiled kitchen paper.
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Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Cook the pancake for 30 seconds, or until golden brown underneath. Turn and cook for another 30 seconds. 5 Serve with lemon curd and icing sugar.
As featured in February 2020 issue of Baking Heaven Magazine
