Imagine a delicate, paper-thin pancake so light it practically floats on your plate, generously topped with a cloud-like lemon curd whipped cream that promises to transport your taste buds straight to the charming streets of Paris. These aren't just ordinary crepes - they're a culinary love affair waiting to happen! Whether you're a seasoned home chef or a curious cooking novice, this recipe will transform your kitchen into a gourmet French bistro in just 50 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup lemon curd
- 1 cup heavy whipping cream
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, whisk together flour and sugar until well combined.
- Create a well in the center of the dry ingredients and crack the eggs into it. Begin whisking the eggs gradually, incorporating the surrounding flour.
- Slowly pour in the milk while continuously whisking to create a smooth, lump-free batter. Add melted butter and vanilla extract, mixing thoroughly.
- Let the crepe batter rest at room temperature for 15-20 minutes to allow gluten to relax and ensure tender crepes.
- While batter rests, prepare the lemon curd whipped cream. In a chilled mixing bowl, whip heavy cream until soft peaks form.
- Gently fold in lemon curd into the whipped cream until fully incorporated and creating a light, creamy mixture.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or cooking spray.
- Pour approximately 1/4 cup of batter into the pan, quickly tilting and rotating to spread the batter evenly and thinly.
- Cook crepe for 1-2 minutes until edges become golden and bottom is lightly browned. Carefully flip and cook other side for 30-45 seconds.
- Transfer cooked crepes to a plate and continue process until all batter is used, stacking crepes between parchment paper.
- To serve, fold crepes into quarters or roll, top with lemon curd whipped cream, and dust with powdered sugar.
Tips
- Batter Consistency is Key: Let your crepe batter rest for 15-20 minutes to ensure ultra-smooth, tender crepes. This allows the flour to fully hydrate and gluten to relax.
- Perfect Pan Temperature: Use a non-stick skillet or dedicated crepe pan, and keep the heat at medium. Too hot, and you'll burn the crepes; too cool, and they won't develop that beautiful golden color.
- The Swirl Technique: When pouring batter, quickly tilt and rotate the pan to create a thin, even layer. Practice makes perfect!
- Whipped Cream Wisdom: Use a chilled bowl and whisk/beaters to achieve the fluffiest whipped cream possible.
- Storage Hack: Stack cooled crepes between parchment paper to prevent sticking, and store in the refrigerator for up to 2 days.
- Customize Your Crepes: While this recipe features lemon curd, feel free to experiment with different fillings like Nutella, fresh berries, or classic jam.
Nutrition Facts
Calories: 608kcal
Carbohydrates: 59g
Protein: 11g
Fat: 39g
Saturated Fat: 22g
Cholesterol: 243mg
