I decided to make an Easter themed crepe recipe this year and didn't want to go down the usual rout of hot cross bun/carrot cake flavourings that I usually do, so after a lil brainstorming sesh I decided to try out making a "sunny side up-egg" from yoghurt and lemon curd! So no, these crepes are not savoury, they're in fact deliciously sweet and topped with a super flavourful sweet and tangy homemade lemon curd. This curd is also delicious as a spread, on muffins, on oatmeal, sky's the limit. I hope you try this out!
Lemon curd: 100g lemon juice
1tbsp lemon zest
130g full fat coconut milk
1tbsp butter
170g caster sugar
1 pinch turmeric
2tbsp cornstarch
2tbsp water
Crepes:
200g all purpose flour
1.5 tsp baking powder
40 g granulated sugar
1 tsp vanilla extract
¼ tsp fine table salt
430g soy milk
To serve: Berries
Plant based yoghurt or whipped cream
Method:
Start by making the lemon curd. Mix all ingredients except cornstarch and water in a saucepan and bring to a simmer.
Combine cornstarch and water into a slurry and slowly pour in to the saucepan while whisking. Keep the curd simmering while whisking for 5-10 minutes to thicken. Transfer the curd into a jar and store in the fridge until serving.
To make the crepes, start by combining the flour, baking powder, salt and sugar in a bowl. Add the soy milk and whisk until smooth. Let the batter rest for about 30 minutes before cooking. To cook the crepes, simply use a ladle to transfer batter to a lightly greased pan on medium heat (the amount will depend on the size of your pan and how big you want your crepe to be). Either: Quickly use the back of the ladle to spread the batter out by starting in the centre and moving it in circular motions out to the edges of the pan. Alternatively, grab the pan and tilt it in order to evenly distribute the batter across the surface of the pan. Just figure out what technique works best for you! Leave the crepe until it’s cooked through enough to flip before flipping and cooking for a few seconds on the other side until it’s all done. Transfer to a plate and repeat until you’ve used up all the batter. Serve the crepes with a big dollop of plant based yoghurt or whipped cream, and in the centre of said dollop, add a spoonful of lemon curd. Sprinkle on any other toppings you might like, such as berries, nuts and seeds, and finish with a drizzle of maple syrup. Enjoy!
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