Lemon Crepes

Method

1. Sift the flour and a pinch of salt into a bowl, then stir in the sugar and make a well in the centre.
2. Whisk the eggs in a small bowl with the milk and melted butter. Pour into the flour mixture and whisk until smooth. Strain the batter into a pouring jug to eliminate any lumps, then cover with plastic wrap and refrigerate for 30 minutes.
3. Heat a 22 cm (8½ inch) non-stick frying pan over medium heat. Lightly brush with melted butter, then pour 60 ml (2 fl oz/¼ cup) of the batter into the pan, swirling to coat the pan. Cook for 1 minute, or until the edges are golden, then turn the crepe over and cook for a further minute, or until light golden underneath. Transfer to a warm plate and cover with a paper towel. Repeat with the remaining batter to make 12 crepes, adding a little more butter to the pan as necessary.
4. Mix the lemon curd and cream together and spoon into the crepes before folding into quarters. Serve scattered with raspberries.