Description
These lavender crepes filled with lemon curd are so bright and fresh as a spring dessert. There’s nothing wrong with having them for breakfast either!
Ingredients
- 1 cup All-purpose Flour
- 1 teaspoon Ground Lavender
- 1 pinch Salt
- 3 whole Eggs
- 1-¼ cup Milk
- ¼ teaspoons Vanilla Extract
- 2 Tablespoons Butter, Melted, Plus Additional For Greasing The Pan
- 1 cup Lemon Curd, Homemade Or Store-bought (See Recipe In My TK Recipe Box)
- 1 whole Lemon, Zest, For Topping
- Powdered Sugar, As Needed For Sprinkling On Top
Preparation
Combine flour, ground lavender and salt together in a large mixing bowl. Whisk those dry ingredients together to aerate them. In another bowl, whisk eggs, milk and vanilla together. Pour those wet ingredients into the dry ingredients and whisk it all together into a smooth batter. To finish it, whisk in the melted butter. Set the batter aside.
Heat a crepe pan or large, very shallow skillet over medium high heat and grease it well with butter. Scoop 3/4 cup of the batter into the pan and rotate the pan off of the heat to let the batter completely coat the bottom. Let the crepe cook for a minute or two on the first side before carefully flipping it with a spatula. Let it cook for another minute or two on the other side, then set the crepe on a plate. Repeat with the remaining batter to make 4 crepes total.
Take the first crepe and spread 2 tablespoons of the lemon curd on one half of it. Fold the other half over, then spread another 2 tablespoons on half of the folded half. Fold the other half over again to have a perfect little layered triangle. Repeat with remaining crepes. Then top them all with lemon zest and powdered sugar. Serve immediately and enjoy!
