Classic Crêpes with Lemon Curd

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Classic Crêpes with Lemon Curd

Try tangy lemon curd instead of traditional lemon juice. Delicious with classic sugar or fresh blackberries.

Makes 12 pancakes.

Products used:

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Deluxe Stainless Steel Rotary Whisk

MasterClass Cast Aluminium 28cm Crêpe Pan for Induction Hob

MasterClass Soft Grip Nylon Ladle

MasterClass Soft Grip Nylon Slotted Turner

 

Ingredients:

100g plain flour 

2 large free range eggs 

300ml milk 

1tbsp sunflower oil

20g lemon curd 

Punnet of blackberries

1tbsp sugar 

 

Method:

Pour all of the ingredients into a mixing bowl and whisk together until smooth and lump free. 

Let the batter rest for 10-15 minutes before cooking.

Pre-heat a non-stick crêpe pan on a medium heat, then add a little oil (try using an oil spray rather than pouring as you only need the smallest amount).

Place a ladle full of the pancake mixture into the centre of the pan, lift the pan and roll the batter around to fully cover the base. 

Return the pan to the heat and cook for 60-90 seconds or until loose, flip the pancake over and cook on the other side for the same time. 

Place the cooked pancake onto a plate and repeat the process until you have cooked all the batter.

Finish your perfect pancakes with lemon curd and fresh blackberries.