I practically grew up on Meyer lemons. We had a Meyer lemon tree right in our front yard. Every year it produced enough to fill countless paper grocery bags to overflowing, which meant that we could even make our lemonade with them. There is nothing else like it in the world.
We would inevitably end up with a surplus of lemons, and I can remember several Saturday afternoons over the years that were spent juicing in the kitchen- whole lemons and lemon halves everywhere, every pitcher we had filled to the brim with that glorious juice.
All those years, all that juice, and I never once made lemon curd. That might be because I don’t associate the word “curd” with lovely things like cheese. Instead, it generally makes me think of things like spoiled milk. Not anymore though. Now I’ll associate it with a silky, tangy-sweet spread that tastes like my childhood.
So now about these crêpes. They’re fantastic. The bright lemon filling keeps the crêpes tasting super fresh, and sweet blackberries are the perfect complement. I used blackberries because I had them on hand, but I wouldn’t have hesitated for a second to mix them with raspberries or blueberries or both.
Note: Whenever I make dessert crêpes, I like to cook the crêpes earlier in the day and keep them on a plate covered with plastic wrap in the refrigerator. Then, I’ll heat them on a baking sheet in the oven (at 300 degrees), assemble them with whatever fillings I’m using and then serve. It makes the otherwise stressful job of trying to quickly cook the crêpes one-by-one a breeze!
Recipe adapted from Aida Mollenkamp’s “Keys to the Kitchen”
Meyer Lemon Curd
6 large egg yolks
1/2 cup granulated sugar
1 tablespoon Meyer lemon zest
1/2 cup Meyer lemon juice
1/4 teaspoon kosher salt
6 tablespoons butter, cut into pieces
3 large eggs
4 tablespoons melted butter
1 1/2 cups whole milk
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 1/2 cups flour
Grapeseed oil (or another neutral oil), for cooking the crêpes
A few handfuls of fresh berries
Whipped cream or powdered sugar, or both
Make the curd…
In a medium saucepan, whisk the egg yolks with the sugar, zest, juice, and salt until smooth. Turn the heat to medium-low, and cook for about 10 minutes, stirring constantly, until the curd is thickened. It should coat the back of a spoon, and when you draw a line in it with your finger, both sides should stay apart. (I would’ve like my curd to be a bit thicker, so next time I’ll cook it a little longer). Turn off the heat and whisk in the pieces of butter gradually until melted and smooth. Pour the curd into a bowl, cover the top with plastic wrap, and chill for about an hour until cold. While the curd chills, make the crêpe batter.
Make the crêpes…
In a medium bowl, whisk the eggs until smooth. Whisk in the melted butter, milk, salt, and vanilla. Add the flour and whisk until thoroughly combined in about 30 strokes, but don’t overmix. Chill the batter in the refrigerator for at least 30 minutes. (It can be chilled up to 12 hours).
Place a large pan over medium heat. Pour a dab of neutral oil in the pan and rub it around with a paper towel. Save the paper towel so you can reapply oil when needed while cooking the crêpes. Check to see if the pan is hot enough by splashing it with a few drops of water… they should sizzle and evaporate.
Take the crêpe batter out of the fridge and scoop 1/4 cup into the hot pan. Immediately tilt the pan to spread the batter into a circle. You’ll get better at this step with a little bit of practice, so don’t get discouraged if the first crêpe looks a little lopsided. You can use a spatula or the back of a spoon to assist in the spreading if it helps.
Cook for about 1-2 minutes on the first side, flip, and cook for about 1-2 minutes again on the second side. Both should be lightly browned. Remove from the pan to a plate or a baking sheet, and repeat with the rest of the batter. You will get about 10-12 crêpes. If you’re serving right away, you can keep the crêpes warm as you cook them in a warm oven. Otherwise, cover with plastic wrap and refrigerate until you need them.
Assemble the crêpes…
Spread a layer of the chilled lemon curd over the entire crêpe. Fold in half, then in half again. Sprinkle some berries on top, along with a dollop of whipped cream and/or a dusting of powdered sugar.
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