Name: Lemon curd crepes with vanilla berries
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Lemon curd crepes; 2/3 cup plain flour; 1 cup milk; 2 eggs; 20 gram butter, melted, plus 20g extra; 1/2 cup bought lemon curd; icing sugar, to dust; Vanilla berries; 100 gram strawberries, quartered; 100 gram blueberries; 100 gram raspberries; 2 tablespoon caster sugar; 2 teaspoon grated lemon zest; 2 tablespoon lemon juice; 1/2 teaspoon vanilla essence

Ingredients

Lemon curd crepes

2/3 cup plain flour

1 cup milk

2 eggs

20 gram butter, melted, plus 20g extra

1/2 cup bought lemon curd

icing sugar, to dust

Vanilla berries

100 gram strawberries, quartered

100 gram blueberries

100 gram raspberries

2 tablespoon caster sugar

2 teaspoon grated lemon zest

2 tablespoon lemon juice

1/2 teaspoon vanilla essence

Method

1.To make vanilla berries, combine all ingredients in a medium bowl; gently stir to combine. Stand at room temperature, stirring occasionally, 30 minutes or until slightly softened.

2.Sift flour into a medium bowl; make a well in the centre. Whisk milk, eggs and melted butter in a medium jug. Slowly whisk milk mixture into flour until smooth.

3.Heat a 20cm (base diameter) non-stick frying pan over moderately high heat.

4.Add a little extra butter. Once foaming, add quarter-cups of batter to pan, tilting pan to form an even, thin coat over base. Cook 1-2 minutes, or until crepe is golden; turn, cook a further 1 minute, or until golden.

5.Transfer crepes to a heatproof plate; cover loosely with foil to keep warm. Repeat with remaining butter and batter to make 8 crepes.

6.Spread each crepe with lemon curd; fold into quarters. Serve crepes with vanilla berries and dust with icing sugar.