Lemon Curd & Almond Crepes
INGREDIENTS
For the crepes
1 cup all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon salt
2 tablespoons butter, melted (plus 3-4 tablespoons for greasing the pan)
1 ¼ cup water, room temperature
2 large eggs, room temperature
For the filling
1 cup sugar
Zest of 3 lemons
6 egg yolks
½ cup lemon juice
6 tablespoons butter
1 cup strawberries, sliced
⅓ cup Mariani Sliced Almonds
INSTRUCTIONS
Place all crepe ingredients in a blender and blend until combined. Transfer the mixture to the refrigerator and chill for 30 minutes.
While the crepe batter is chilling, prepare the lemon curd. In a small pot, whisk together the egg yolks and sugar, then mix in the lemon juice and lemon zest. Place over low heat. Whisk over low heat for 5-10 minutes until the mixture thickens to a pudding-like texture. Remove from heat and stir in the butter. Set aside to cool while you cook the crepes.
When the crepe batter is done chilling, place an 8-inch skillet over medium heat. Grease the skillet, then pour in ¼ cup of crepe batter. Swirl the pan around so that the batter covers the entire surface. Cook for 1 minute on each side. Repeat until you have used all of the batter.
Assemble the crepes. Place a crepe flat on a large plate. Spread a thin layer of lemon curd on half of the crepe and sprinkle on the almonds and strawberry slices. Fold the crepe into quarters to create a triangle shape.
