January Recipe Swap: Crepes with Lemon Curd Whipped Cream

by

I actually forgot about this month’s swap. I do not know why, but I was under the impression that Christianna had said we will take a break for the month of January.

I guess it was the lazy-holiday bone in me that probably convinced my brain that we were on a break.

So when Christianna sent us a reminder last week, I was in panic.

I had nothing. As always.

And this time’s recipe swap asked us to do something I am really not comfortable with.

Use raw egg yolks!

Yech!

When Christianna sent us the mail with details of the January swap, her first few lines mentioned that the January recipe might inspire us to make a dartboard with her face on it.

I am sorry Christianna, but, to be honest, the thought of a dartboard did cross my head.

Dessert with raw egg yolks!

Yes, the dartboard seemed like a good venting point.

This month’s inspiration was to be found in Zabaglione For Two, from The Imperial House, once located at 50 East Walton Place, in Chicago, Illinois.

Now, the only way I could fathom using uncooked eggs is if I made lemon curd.

And when I came to think of it, the thought of that dartboard with Christianna’s face seemed more and more unlikely.

Lemon curd is surely something I can leave my inhibitions for!

I had some strawberries in the refrigerator and thought of pairing the two up.

So the recipe was coming to shape. Strawberries and lemon curd.

Maybe a cake?

Or a trifle?

When I foodgawkered (shouldn’t that be a word? like googled?) lemon curd cake, there was a crepe cake that came up in the search results.

Hmm…crepes?

Crepes with lemon curd and strawberries.

But, of course, yes!

The idea of crepes with some lemon curd actually was now inspiring me to make a heart shaped board with Christianna’s face on it!

One of my closest of closest friends, Madam M from the Pious Hippie blog fame, used to tell me about the time she was in London and how there was this crepe stand where she would get these awesome crepes. Ever since, I have wanted to try making crepes at home.

Somehow I was always scared to try them out.

But now I think I was born to make crepes. None teared, they came out thin and light. With slightly crisped edges. And tasted heavenly.

As for the lemon curd. Like I said, that’s one thing I can give up my inhibition of raw eggs in a second.

And with whipped cream added to it, you get a finger licking spread for the crepes. I won’t be surprised if you finish all before using any on the crepes.

Yes, it was that good! If you want to test your will power I dare you to make some and not lick it.

It was a Sunday well spent. How could it not be, when you start the day with something that in every way is absolutely right!

Ok!

.

Fine!

.

I admit I went a little overboard clicking the pics for this post.

.

All of it just looked so beautiful!

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🙂

CREPES WITH LEMON CURD WHIPPED CREAM & STRAWBERRIES

For the crepes:

Adapted from here
( I halved the original recipe to yield 10 crepes)

Ingredients

  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/6 cup sugar (1/2 teaspoon for savory)
  • 2 1/2 eggs
  • 1 cup milk
  • 1/4 cup (2 ounces) butter, melted

Directions

  1. Add all ingredients to a blender and process on high for 45-60 seconds, or until well blended. Scrape sides down, if necessary, with a spatula. Let rest in the refrigerator for an hour or up to overnight. The longer you let the batter rest the better. I left it overnight and even though I have not tried otherwise, I know overnight works very well! The batter should still be good after 2-3 days in the refrigerator.
  2. When ready to make, heat a 10-inch crepe pan (I used a 10 inch skillet and it worked well) over medium heat. Lightly grease with butter or spray oil. When hot, add 1/3 cup of batter to the pan.
  3. Swirl the pan to spread the batter all around evenly. Then, place on the heat and cook for about 1 minute. When the top is no longer shiny, then you will know it is ready to turn. Flip with a spatula and cook for another 15-45 seconds, until golden. Remove and place on a plate while you cook the remaining crepes. I greased the pan each time I started with a fresh batch.

By the way this is a good read on the perfect crepe.

For the lemon curd whipped cream:

Adapted from here

For the lemon curd

(makes about a cup)

  • 2 egg yolks
  • 1 whole egg
  • 6 tbsp. sugar
  • 1⁄3 cup fresh lemon juice
  • 1⁄2 tsp. finely grated lemon zest
  • 5 tbsp. cold butter, cut into pieces
  1. Whisk together egg yolks, whole egg, sugar, lemon juice, and lemon zest in a medium mixing bowl until well combined.
  2. Set bowl over a medium pot of simmering water over medium-low heat and cook, whisking constantly, until thick, 8–10 minutes.
  3. Whisk in butter, a few pieces at a time, until completely incorporated. Transfer to a clean bowl, cover surface with plastic to prevent skin from forming, and set aside to let cool. Refrigerate for up to 2 weeks.

To make the lemon curd whipped cream:

  1. Whip 1/4 cup heavy cream until cream holds soft peaks. Do not overbeat.
  2. Add 1/2 cup lemon curd and gently fold together to combine.

To Assemble

To assemble, layer some lemon whipped cream at the bottom of each crepe, top with some chopped strawberries and close.

And eat. Of course.

And smile. Well that will come naturally.

Do check out what my other fellow swappers have come up with. I am sure you will be blown by everybody’s creativity!

Posted in: Breakfast, Desserts, Recipe Swap ⋅ Tagged: , , , , , , , , , , , , ,

37 Thoughts on “January Recipe Swap: Crepes with Lemon Curd Whipped Cream”

  1. kankana on 8 January, 2012 at 11:57 pm said:

    I love every single thing about this recipe. Lemon curd .. strawberries .. crepes!!
    Love the clicks and the presentation is beautiful too .

  2. Bikram on 9 January, 2012 at 3:10 am said:

    my oh my OH MYyyyyyyyyyy
    drooolingggggggggg how am i supposed to work now after seeing all this

  3. Burwell General Store on 9 January, 2012 at 9:34 am said:

    HAhaa! Sorry! But it seemed to turn out well for everyone, yeah?? I had a hard time with this recipe, too. You overcame it beautifully with lemon curd! So glad you’re a part of the swap!

    • Shumaila on 9 January, 2012 at 5:35 pm said:

      Yes it did! Thank you for pushing us to come up with our takes on recipes every month. Thanks to that I got out of my hibernation and made some darn good lemon curd!

  4. Julia on 9 January, 2012 at 10:07 am said:

    Funny, as I was making my zabaglione I thought, “this is basically like wine curd.” Which started me thinking about other flavors of curd, which got me really excited. And then I see these crepes! Wow, stunning!!!!

  5. The Cozy Herbivore on 9 January, 2012 at 10:14 am said:

    The pictures are absolutely gorgeous! And I’m super jealous of your crepe-making abilities. I can’t seem to get them right myself, although they are one of my favorite foods to eat! This recipe looks AMAZING. Lemon curd, strawberries, crepes… what could be better? I’d eat this every morning for breakfast if I could. 🙂

    • Shumaila on 9 January, 2012 at 5:38 pm said:

      Try this recipe and the tip to keep them in the fridge overnight. Maybe that would make it work for you? Thanks for appreciating the pictures and the recipe:)!

  6. Barbara | Creative Culinary on 9 January, 2012 at 10:26 am said:

    I adore lemon curd; I can imagine it would be excellent with crepes and strawberries. More so if in front of me right now for breakfast I admit but your photos almost take me there. Almost. 🙂

    • Shumaila on 9 January, 2012 at 5:39 pm said:

      It was great with the crepes, especially mixed with the whipped cream. Ooh that lemon curd whipped cream is something I can have bowls and bowls of!

  7. alex on 9 January, 2012 at 10:33 am said:

    your photos are drool-worthy! wow! I love crepes, but have never made them…can I come over? 🙂

  8. Rachel on 9 January, 2012 at 1:07 pm said:

    This swap freaked me out too! You certainly honed in on a perfect way to make the zabaglione into something more your style and taste.
    I have always wanted to try maing lemon curd and your gorgeous pictures of this breakfast are more than convincing enough for me to add the ingredients to my shopping list.

  9. sabrinamodel on 9 January, 2012 at 2:20 pm said:

    Oooh, my favorite things, lemons, strawberries, and eggs all stuffed into a crepe. Perfect. My mouth is watering. Nice job.

  10. Russell at Chasing Delicious on 9 January, 2012 at 6:49 pm said:

    Beautiful shots! Those crepes look killer.

  11. Kim Bee on 9 January, 2012 at 8:04 pm said:

    I was laughing the whole time about the pic of Christianna. I had forgotten she wrote that. So funny. You did an amazing job adapting this. Your photos are absolutely breathtaking so the more the merrier. I feel like such a slacker after reading this.

  12. monique on 9 January, 2012 at 8:22 pm said:

    The lemon curd looks divine as do the crepes! Great photos and great swap!

  13. betty on 9 January, 2012 at 11:29 pm said:

    the lemon curd whipped cream sounds so good combined with the crepes

  14. Lana on 10 January, 2012 at 12:22 am said:

    I am just smitten with your photos! When I was growing up, crepes were an every day dessert, and I make it for my girls fairly often – my oldest makes her own, and the middle daughter is very well versed in flipping the pan and tossing the crepe in the air:)
    I love lemon curd and try to make it as often as I can (lemon and sugar are my favorite “fillings” for the crepes).

  15. PolaM on 10 January, 2012 at 3:51 am said:

    What a great recipe with the lemon and strawberries! And what great pictures! This looks like a carefully planned recipe for the swap!

  16. Boulder Locavore on 10 January, 2012 at 6:14 am said:

    What a completely unique approach to the post; bravo! I must admit I was so taken away by your photos, which are breathtaking, I had trouble staying focused on the recipe. The pictures tell the whole delicious story!

  17. Katherine Martinelli on 10 January, 2012 at 3:30 pm said:

    This looks soooo delicious! I love anything with lemon curd!

  18. Sandhya on 10 January, 2012 at 4:53 pm said:

    Hello Shumaila ,
    Thank u for stopping by my space.. Pictures are fabulous , I just cannot stop drooling.. The crepes with the lemon curd have come alive…..

    Hugs

  19. laurarees on 10 January, 2012 at 5:58 pm said:

    Citrus is so perfect for this time of year. Looks good. And I, too, am a little creeped out by raw egg yolks.

  20. torviewtoronto and createwithmom on 10 January, 2012 at 8:13 pm said:

    delicious looking crepes looks wonderful lovely pictures

  21. Julie M. on 11 January, 2012 at 8:51 am said:

    What a perfect use for raw egg yolks! A truly lovely crepe you’ve put together here. Thanks for sharing!

  22. Alli on 15 January, 2012 at 5:31 pm said:

    Oh my goodness your lemon curd looks sooo good and inviting! And with crepes?! I am sold! I love those light blue dishes btw too 🙂

  23. shirley@kokken69 on 16 January, 2012 at 4:21 pm said:

    I am totally in love with this! Whisper thin crepes with delicious lemon curd… great photos, Shumaila!

  24. Camilla Fay on 18 January, 2012 at 10:01 pm said:

    Absolutely stunning photos, and what a great idea to serve with crepes. Well done!

  25. The Dusty Baker on 20 January, 2012 at 1:10 pm said:

    I agree with Camilla – STUNNING photos. And you’re making me think that I need a dartboard somewhere around my place too. Never thought of that to job a little recipe block! Great swap – this looks delicious!

  26. taru on 1 April, 2013 at 3:56 am said:

    🙂 I wish you were closer here so that you could treat us to some of these things!! This looks super delicious..will try it for sure one day!! The pics just reel me in!

  27. Rebecca Burack on 23 November, 2013 at 4:22 pm said:

    Just found your blog-don’t have time to read it in detail right now, but I can tell from the photos that I will soon be hooked! Great job-keep those recipes coming, I can’t wait to try some of them.

  28. Pingback: Lemon waffles with blueberry compote: America's Best Breakfasts - The Novice Housewife

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