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Crepes with Lemon Curd and Fresh Raspberries
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Crepes with Lemon Curd and Fresh Raspberries

Course Breakfast, Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Pam / For the Love of Cooking

Equipment

  • Nonstick Skillet
  • Immersion Blender

Ingredients

  • 4 eggs
  • 1⅓ cup milk
  • 1 tbsp melted butter plus more for cooking
  • ½ tsp vanilla extract
  • 1 cup flour
  • 1 tbsp white sugar
  • ½ tsp salt

Serving:

  • Lemon curd click link above for recipe
  • Fresh raspberries
  • Powdered sugar

Instructions

  • Combine all ingredients in a large bowl; use an immersion blender (or whisk) to mix the crepe batter well. Make sure there are no lumps in the batter.
  • Heat some butter in a small nonstick pan over medium heat.
  • Ladle about 3-4 tablespoons of crepe batter into the hot skillet. Tilt the pan clockwise to allow the batter to spread evenly over the bottom of the skillet. Cook for 30-60 seconds per side; flip and cook for 10 seconds, then remove from the skillet.  Side Note: Flipping them over is optional. 
  • Spread some lemon curd over the bottom of the crepe, then roll.
  • Sprinkle the top with raspberries and powdered sugar. 
  • Serve immediately. Enjoy.