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Lemon Crepes

A recipe from the Good Food collection.

Ingredients

Lemon Crepes
Lemon Crepes
225 g (8 oz/1½ cups) plain (all-purpose) flour
2 tablespoons caster (superfine) sugar
3 eggs
500 ml (17 fl oz/2 cups) milk
20 g (¾ oz) melted butter, cooled, plus extra butter, for pan-frying
115 g (4 oz/½ cup) ready-made lemon curd (lemon butter)
2 tablespoons thick (double/heavy) cream
fresh raspberries, to serve 

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.
Main ingredient:
Lemon, Cream/Milk
Cuisine:
European
Course:
Finger-food

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