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Categories:
blueberries raspberries sugar lemon zest lemon juice vanilla flour milk eggs butter lemon curd store-bought powdered sugar
Viewed: 26 - Published at: 8 years agoIngredients
- 3 1/2 ounces strawberries quartered
- 3 1/2 ounces blueberries
- 3 1/2 ounces raspberries
- 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1 cup milk
- 2 eggs
- 3 tablespoons butter melted
- 1/2 cup lemon curd store-bought
- powdered sugar to dust
Method
- For berries, combine berries, granulated sugar, lemon zest and juice. Set aside for 30 mins, stirring occasionally, or until slightly softened.
- Sift flour into a medium bowl and make a well in the center. Whisk milk, eggs and 1 1/2 tbsp melted butter together then slowly whisk into flour until smooth. Heat an 8 inch nonstick frying pan over medium-high heat. Working in batches, melt a little butter then add 1/4 cup batter to pan, tilting to form an even, thin coat over base. Cook for 1-2 mins, or until golden. Turn and cook for 1 min, or until golden. Set aside and cover loosely with foil to keep warm. Repeat to make 8 crepes.
- Spread each crepe with lemon curd then fold into quarters. Serve with vanilla berries and dust with powdered sugar.
