Lemon Crêpes with Whipped Cream

This recipe is made with lemon curd.  Lemon curd is sharp and tangy, used for pastry and cake fillings.  We give you two versions for lemon crêpes.  The lemon curd is toned down with whipped cream in one recipe and with cream cheese in the other.  We think you will like both recipes. 

For the crêpes:

Ingredients

1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 pinch salt

Directions

1. Sift the flour into a medium bowl.  Make a well in the center. 
2. In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt.  Add to the flour and whip to a smooth batter.  Refrigerate the batter for two hours.
3. Heat a nine-inch crêpe pan on medium high heat.  Brush with butter.
4. Measure batter into the hot pan.  Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer. 
5. Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
6. Use a pallet knife or thin, sturdy spatula to turn the crêpe.  Cook the second side only it is a blonde color, not as dark as the first side.
7. Remove the crêpe to a sheet of parchment paper or waxed paper and repeat with the rest of the batter.

For the curd filling:

Ingredients

1/3 cup granulated sugar
2 teaspoons corn starch
1/4 cup lemon juice
2 teaspoons lemon zest
4 tablespoons butter
2 large eggs

Directions

1. In a medium saucepan, stir the sugar and corn starch together.
2. Stir in the lemon juice and zest.  Cook and stir until it starts to simmer and becomes thick.  Add the butter and stir until melted.
3. Whisk the eggs together in a small bowl.  Temper the eggs by drizzling half the hot lemon mixture into the eggs while stirring the eggs.  Pour the egg mixture into the sauce pan and cook for two more minutes.  Let cool before filling your crêpes.   

Fill your crêpes, folding as desired.  Serve with shipped cream.

For the Lemon Cream Cheese Crêpes variation:

Make the crêpes and curd as above adding enough water to the curd mixture to make a thick sauce. 

Cream together one 8-ounce package of cream cheese and 3 tablespoons sugar.  Add 1/2 teaspoon vanilla.  Fill the creeps with the cream cheese mixture and pour the lemon curd syrup over the crêpes. 

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