Blueberry Crepe with Lemon Curd

INGREDIENTS

LEMON CURD:

• 1/2 cup fresh lemon juice

• 2 teaspoons lemon zest

• 1/2 cup sugar

• 3 large eggs

• 6 tablespoons unsalted butter

BLUEBERRY SAUCE:

• 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

• 2 eggs

• 1/2 tsp. vanilla essence

• 2 Tablespoons melted coconut oil (optional)

INSTRUCTIONS

LEMON CURD:

• 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.

BLUEBERRY SAUCE:

• 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.

Crepe

• 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.

Final MIX

• 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!