A Crêpe with Lemon Curd & Berries

Batter Ingredients:
6 eggs beaten
2 cups plain flour
1 tablespoon melted butter
Approx 600 mls Milk
Pinch salt

Batter Method:
Mix eggs, salt and ¾ of the milk together and add to the flour to make a smooth thin batter. (Add more milk if necessary.)Add melted butter last. Heat the pan until hot with a dash of oil. Ladle batter into the pan to form a large round crepe.  Cook on side till golden brown and turn, cook for a few seconds and remove.  Repeat till the batter is used and put aside.

Lemon Curd Ingredients:
100g butter
1 ½ cups castor sugar
1 tablespoon fresh lemon zest
1/3 cup fresh lemon juice
2 eggs lightly beaten

Lemon Curd Method:
Place butter, sugar, lemon zest and lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure it doesn’t touch the water. Cook stirring constantly with a wooden spoon until sugar dissolves. Remove from heat. Whisk in eggs return to heat. Cook stirring with a wooden spoon for 8 minutes or until mixture thickens and coats the back of the spoon. Remove from heat and cool. Serve with crepes and fresh berries

Serves: 4

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