Crepes With Lemon Curd And Fresh Raspberries

Serving 20 people

45 min


  • butter 1 tbsp melted butter
  • eggs 4 eggs
  • flour 1 cup flour
  • lemon curd Lemon curd, click link above for recipe
  • milk 1 1/3 cup milk
  • powdered sugar Powdered sugar
  • raspberries Fresh raspberries
  • salt 1/2 tsp salt
  • vanilla extract 1/2 tsp vanilla extract
  • white sugar 1 tbsp white sugar
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How to make it

  1. Combine all ingredients in a large bowl; use immersion blender (or whisk) to mix crepe batter thoroughly. Make sure there are no lumps in the batter.
  2. Heat a small nonstick pan over medium heat. Spray with cooking spray and using a small ladle, spoon about 3-4 tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so that the batter spreads evenly over the bottom of the pan. Cook for 30 seconds to 1 minute per side; flip and cook for 10 seconds then remove from pan. Side Note: Most people only cook one side but I cook both.
  3. Spread some lemon curd over the bottom of the crepe then roll. Sprinkle the top with raspberries and powdered sugar.
  4. Serve immediately. Enjoy.