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Lemon curd crepes

Lemon curd crepes

Servings 5
Author Clarence Court


  • 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


  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.