Breakfasts : Crepes : Lemon Curd & Crepes
Lemon Curd & CrepesCrepes with Homemade Lemon Curd & StrawberriesBasic Crepes: 3 eggs 3/4 C. flour 1 C. milk 2 T. oil 1 t. sugar 1/8 t. salt Beat egg whites until stiff, set aside. In a bowl, combine flour, egg, milk, oil, sugar and salt. In a crepe skillet (on low-med. Heat) pour a circle of crepe batter; approximately 2 tablespoons. Lift and tilt pan to spread batter to outer edge of skillet. Return to heat, brown on one side (about 1 minute). Repeat with remaining batter to make 20 crepes. Lemon Curd: 1 C. Sugar 1/2 C. Lemon Juice 1 stick butter cut into small pieces 6 Egg Yolks Heat yolks, juice & sugar over medium heat until mixture resembles syrup (this takes a while). Remove from heat & mix butter in. Pour into jars lid & refrigerate. To serve: Spoon lemon curd down the center of the crepe. Top with strawberries and fold the crepe in half. Top with fresh strawberries. |
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Recipe Submitted By: Nestled in Denver's Historic Wyman District 'The Holiday Chalet' takes you on a journey into Colorado's colorful past. The hotel is a fully restored Victorian brownstone which was originally ...
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