Ingredients:
Instructions:
To make a lemon curd whisk the egg, yolks and sugar in a medium saucepan. Add the lemon juice, zest and whisk until the mixture is smooth and uniform. Set the saucepan on the stove over medium heat, cook stirring constantly, until thick - 8-10 min. If you have a cooking thermometer - use it. Cook the cream until it reaches a temperature of 160 F, then immediately remove from heat and let cool slightly. Pour into a jar or bowl and leave for several hours in the refrigerator. When the cream is cool - it will be much thicker. Cook 18-20 crepes as described in my previous
recipe, but without orange butter. Fill the crepes with the lemon curd, sprinkle with a confectioners sugar and serve.
Loving all of your crepe recipes, it’s the first food I can say I truly loved as a child, sweet or savory crepes are heavenly!
When I was a kid I also loved crepes, my grandma cooked the best crepes in the world =)