Lemon Curd & Almond Crepes

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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

  1. Place all crepe ingredients in a blender and blend until combined.  Transfer the mixture to the refrigerator and chill for 30 minutes.

  2. 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.

  3. 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.

  4. 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.