Flavorful French Breakfast: Crêpes with Lemon Curd, Seasonal Fruits & Honey

Allergens

Contains no common allergens unless specified.

Ingredients

• pes: +
• 1 cup all
• purpose flour +
• 2 large eggs +
• 1 ¼ cups whole milk +
• 2 tablespoons unsalted butter, melted +
• 2 tablespoons granulated sugar + ½ teaspoon salt +
• 1 teaspoon vanilla extract For Lemon Curd: +
• 3 large eggs +
• 1 lemon + ¾ cup granulated sugar +

Instructions

2. Prepare lemon curd: In a double boiler, whisk together eggs, lemon juice, lemon zest, and sugar over simmering water until thickened and glossy, about 8 10 minutes. Remove from heat, stir in butter until fully incorporated. Cover and refrigerate to chill.

Chef’s Insight

To prevent the crêpes from sticking, ensure the pan is heated evenly and use non-stick spray or butter between each crêpe

Notes

Be sure to monitor the heat when cooking crêpes to prevent burning Adjust cooking time for each component based on size and thickness