Crepes with Strawberries and Lemon Curd

Name: Crepes with Strawberries and Lemon Curd
Total time: 1 h 30 min
Yield: 4 - 6 serving(s)
Ingredients: 1 c. all-purpose flour, spooned and leveled; 3/4 c. whole milk; 2 large eggs; 3 tbsp. unsalted butter, melted, plus more for pan; 1 tbsp. sugar; Sliced strawberries and lemon curd, for serving

By Kate Merker, Erika DuganPublished: Apr 5, 2020

4.3

3 Ratings

Jump to recipe

Brian Woodcock

Yields:

4 - 6 serving(s)

Total Time:

1 hr 30 mins

Crepe batter can be made up to 2 days ahead. Store in refrigerator and stir just before using.

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Ingredients

1 cup all-purpose flour, spooned and leveled
3/4 cup whole milk
2 large eggs
3 Tbsp. unsalted butter, melted, plus more for pan
1 Tbsp. sugar
Sliced strawberries and lemon curd, for serving

Directions

1. Step 1Place flour, milk, eggs, butter, sugar, and 1/2 cup water in a blender. Process until combined, 8 to 10 seconds. Refrigerate at least 1 hour and up to 2 days.
2. Step 2Melt about 1 teaspoon butter in a medium-size nonstick skillet over medium heat. Add 3 tablespoons batter and swirl pan to spread evenly. Cook until golden in spots on bottom and edges begin to lift from pan, 30 to 40 seconds. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip. Cook on other side until just set and golden in spots, 30 to 40 seconds. Remove from skillet. Repeat with butter and remaining batter.
3. Step 3Serve with strawberries and curd.