Blueberry Crepe with Lemon Curd
1/2 cup fresh lemon juice
2 teaspoons lemon zest
1/2 cup sugar
3 large eggs
6 tablespoons unsalted butter
4 Cups YV Fresh blueberries
1/2 Cup Maple Syrup
1/4 Cup Water, as required
2 Tablespoons cornstarch, as per the consistency required
1 1/2 C. flour
1 Tbs. Maple Syrup
1/2 tsp. baking powder
1/2 tsp. salt
2 cup milk
1/2 tsp. vanilla essence
2 Tablespoons melted coconut oil (optional)
Whisk juice, lemon zest, sugar, and eggs together in a saucepan.
Stir in butter and cook over low heat, stirring until curd attains a good consistency
Transfer lemon curd to a bowl, cover and chill until cold.
Put the blueberries and maple syrup in a saucepan on medium heat.
Whisk together the cornstarch and water.
Pour the cornstarch water mix into the blueberries and stir until it’s mixed.
Cook the berries until they boil. Stir it on a low boil for about a minute until the sauce thickens.
Once done, cool it to room temperature.
Whisk the ingredients in a mixing bowl.
Let the batter sit if you prefer, an hour or up to overnight in the fridge.
Pour 1/4 Cup of the batter into the center of a heated non-stick pan with butter melted in the pan, evenly
Let it cook until the edges turn firm and lighten
Flip the crepe over with a spatula.
Once done, transfer it on the serving plate.
Lay the crepes on a plate
Spread the lemon curd
Add another layer of blueberry sauce, spreading lightly over the curd.
Fold the crepe and top it off with some more lemon curd and fresh YV Fresh blueberries!