Lemon Meringue Crepes with Fresh Lemon Curd

For the crepes:

Add the eggs, oil and half the milk to a bowl and whisk until smooth. When it’s smooth, add half the flour, mix thoroughly, then add the rest of the milk. Set aside to rest while you make the lemon curd.

Heat a non-stick frying pan over medium and brush a thin layer of butter or oil. You don’t want too much, just enough so they don’t stick to the pan.

Ladle around ⅓ of a cup of batter into the pan and quickly swirl to coat the pan. If you have too much, feel free to tip some out. If you have too little, you can patch the gaps with a little more batter. 

Cook the crepe on one side for around 2 minutes then flip and cook for the same amount of time on the other side. 

Place the crepes on a plate covered with a tea towel to keep them warm and prevent them from drying out while you make the rest of them. 

For the lemon curd:

Set up a bain-marie over the stove by filling a pot about ⅓ full with water and bringing it to a boil. Reduce it to a simmer and place a heat proof bowl over the top of the saucepan so the it fits snuggly without touching the water. 

Add the eggs, sugar and zest to the bowl and whisk until the sugar dissolves.

Add the butter a cube at a time until, waiting for the previous piece to melt before adding the next. 

Keep mixing once all the butter has been added until the curd is thickened to about the texture of a pouring custard. You should be able to run your finger through it on the back of a spoon or spatula and the curd should stay separated. 

Refrigerate until it is cool. If you’d like to speed it up, you can place it in the freezer briefly. 

To assemble:

Add a heaped tablespoon of lemon curd to the middle of a crepe and spread it around so it coats the whole thing, as if you were spreading sauce on a pizza.

Fold it in half and then quarters and repeat for the remaining crepes.

Top with whatever toppings you like but I opted for meringues, raspberry coulis, fresh mint and some lightly sweetened greek yoghurt.