Crepes con crema al limone
Pancakes with lemon curd
In Italy pancakes are mainly street food served at fairs and festivals with a spreading of Nutella. I prefer my pancakes with lemon curd and a coulis of red berries.
As a dessert pancakes are normally served with ice cream, but this version with a cold, velvety lemon curd makes a deliciously refreshing alternative.
For the pancakes
50 g sugar
Pinch of salt
175 g flour
500 ml milk
50 melted butter + more butter for the fryingpan.
For the lemon curd
Juice of 1/2 lemon
150 g sugar
100 g butter
For the red berry coulis
100 g (frozen) raspberries or strawberries
50 g powdered sugar
Mix eggs, sugar, salt and flour to a smooth batter.
Gradually stir in the milk and melted butter.
Leave the pancake batter to rest for 1 hour.
Meanwhile whisk eggs, lemon juice and sugar in a saucepan for the lemon curd.
Slowly heat up the cream while stirring vigorously.
Cut the cold butter in small cubes and add one at a time to the egg mixture.
Keep stirring until you have a smooth, thick custard.
Boil the red berries and blend them with powdered sugar to a nice runny coulis.
Heat up a frying pan, grease it with butter and fry the pancakes. (For some reason the first ones always look miserable, but then they turn out alright)
Sprinkle the pancakes with a little sugar before stacking them to keep them separate.
Don’t try to keep the pancakes warm in the oven, as this with dry them out.
Instead you roll up each pancake and grill them for a couple of minutes to heat them up before serving (a little cane sugar gives them a nice caramelized topping)
Serve the pancakes with lemon curd and a nice spoonful of red berry coulis.