Crepes with Strawberries and Lemon Curd
Ingredients:
- 1 c. all-purpose flour, spooned and leveled
- 3/4 c. whole milk
- 2 large eggs
- 3 tbsp. unsalted butter, melted, plus more for pan
- 1 tbsp. sugar
- Sliced strawberries and lemon curd, for serving
Directions:
- In a blender, combine the flour, milk, eggs, butter, sugar, and 1/2 cup water. Process for 8 to 10 seconds, or until mixed. Refrigerate for at least 1 hour and up to 2 days before serving.
- In a medium-sized nonstick skillet over medium heat, melt about 1 teaspoon butter. Swirl pan to evenly distribute 3 tablespoons batter. Cook for 30 to 40 seconds, or until the bottom is brown and the edges begin to lift off the pan. Lift one edge of the crepe with an offset spatula, then carefully flip with your fingers. Cook for 30 to 40 seconds on the opposite side, or until just set and golden in places. Take out of the skillet. Repeat with the remaining batter and butter.
- Serve with strawberries and curd.
