Ah, where to begin with my long-lasting love affair with the crêpe, the delicately thin French pancake? I think it started with a photo my parents showed me of them eating crêpes with my older sister in Paris. Perhaps, it was the toppings that attracted me. Since I have such an insatiable sweet tooth, it didn't take long for me to get hooked.
I recently crafted some crêpes with just a few different berries, raspberry coulis, and lemon curd. It was the first time I used raspberry coulis in a crêpe. It was perfect. Raspberry coulis is a fruit sauce made from puréed raspberries. It's often used on desserts. The sweetness and tartness added just the right amount of flavor to the crepe without making it overwhelmingly sweet. Although, I have to admit that it takes a lot of sugar to overpower my palate.
And, the addition of lemon curd was superb! It not only enhanced the creaminess, but it also created an exquisite looking crêpe. As if I hadn't already added enough sweetness to the crêpe, I sifted sugar over it for the finale. The recipe I used to make the lemon curd and other dishes that call for lemon curd can be found after the jump.
Click on the gallery below to see the beautiful colorful process I was fortunate to experience in order to decorate and flavor the crêpe.
How to make two cups of lemon curd?
Ingredients:
Three eggs
Five tablespoons of melted butter
One cup of granulated sugar
Grated rinds of two lemons
- Beat all the ingredients, including lemon juice from the two lemons, until they're thoroughly combined.
- Cook over simmering water until it thickens. This takes about 10 to 15 minutes.
- It can be stored in the refrigerator for one week.
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