BLUEBERRY LEMON CURD CREPES #desserts #breakfast

Three independent, simple make ahead plans meet up to make an altogether new culinary experience that I'm certain you will appreciate! Blueberry Lemon Curd Crepes are magnificent at breakfast and make a luscious sweet.

I had a yen… do you ever have that? I needed crepes! Also, recently blueberries and lemon have been at the forefront of my thoughts so I talked Dave into this morning meal.

I made the lemon curd the prior night in around 10 minutes and afterward stuck it in the refrigerator. Next morning, I prepared a clump of blueberry sauce from some new blueberries that required utilizing. While they were chilling off in the ice chest, I made a clump of sweet crepes. Set up everything and YES! It is ridiculously acceptable!

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INGREDIENTS
LEMON CURD:

• 1/2 cup fresh lemon juice
• 2 teaspoons finely grated fresh lemon zest
• 1/2 cup sugar
• 3 large eggs
• 3/4 stick, 6 tablespoons unsalted butter, cut into bits

BLUEBERRY SAUCE:

• 4 Cups fresh or frozen organic blueberries
• 1/2 Cup Pure, organic Maple Syrup
• 1/4 Cup Water, adjust water amount according to preferred sauce consistency. Start with 1/4 Cup
• Tablespoons Cornstarch, adjust amount as needed to attain the preferred sauce consistency. Start with 2 Tablespoons and work up to 3 Tablespoons if you want it almost jam-like

CREPES:

• 1 1/2 C. flour
• 1 Tbs. Pure, organic Maple Syrup
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 C. milk
• 2 eggs
• 1/2 tsp. vanilla
• 2 Tablespoons. melted coconut oil

WHIPPING CREAM TOPPING:

• 1 Cup Heavy cream
• 1 Tablespoon maple syrup, to taste
• 1 tsp. pure vanilla extract, to taste

INSTRUCTIONS
LEMON CURD:

1. Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.
2. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold the marks of the whisk.(TIP: DO NOT BOIL OR THE EGGS WILL COOK!)
3. When the first bubble appears on surface, about 6 minutes; remove from heat immediately.
4. Transfer lemon curd to a covered bowl and chill until cold, at least 1 hour.
5. Curd can be chilled up to 1 week: If it lasts that long! Enjoy!

BLUEBERRY SAUCE:

1. Put the blueberries and maple syrup in a 2 quart sauce pan on medium heat.
2. Whisk together the cornstarch and water.
3. Pour the cornstarch water into the blueberries and stir until it’s mixed.
4. Cook the berries until they boil. Stir it on a low boil for about a minute until the cornstarch turns clear and the sauce thickens.
5. Remove from heat. Cool it to room temperature. Serve!

WHIPPED CREAM:

1. Pour the cream Into a deep 2 quart bowl.
2. Mix on high with an electric mixer until the cream forms a peak.
3. Add the maple syrup and mix on high until the whipped cream is thick enough to spoon over the crepes as you prefer.

SWEET CREPES:

1. Make the batter in your blender or whisk the ingredients in a mixing bowl.
2. Let the batter sit if you prefer, an hour or up to overnight in the fridge.
3. Or immediately pour 1/4 Cup of the batter into the center of a heated non stick 8 inch frying pan with just a teeny bit of coconut oil or butter melted in the pan.
4. Immediately pick up the pan and swirl the batter so it covers the bottom of the pan evenly and return to burner.
5. Let cook briefly until the edges firm and lighten.
6. Flip the crepe over with a spatula.
7. Cook very quickly until just done and remove to serving plate. Repeat until the batter is gone.

TO SERVE:

1. Lay the crepes on a plate and serve with the condiments all around in small bowls. Allow you guests to serve themselves as they prefer. OR plate each crepe and spread with lemon curd. Now spread the blueberry sauce lightly over the curd. Roll the crepe and top with whipping cream as desired. Heavenly!

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