Lemon curd crepes

Lemon curd crepes recipe by Clarence Court A thin sweet pancake recipe, these crepes are perfect for those wanting to add a twist to a classic flavour.

Brought to you by Clarence Court

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.

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

1
Put the flour into a large mixing bowl. Make a well in the centre and crack 3 eggs into the middle.
2
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.
3
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.
4
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.

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