CRÊPES WITH LEMON CURD & BLUEBERRIES
PREP + COOK TIME 45 MINUTES (+ COOLING) SERVES 4 (MAKES 12 CRÊPES)
1 cup (180g) white rice flour
½ teaspoons xanthan gum
2 cups (500ml) milk, approximately (see cook’s notes)
125g fresh blueberries
3 egg yolks
2 teaspoons finely grated lemon rind
¼ cup (60ml) lemon juice
⅓ cup (75g) caster sugar
1 Make lemon curd.
2 Sift flour and gum in a medium bowl; make a well in the centre. Add combined egg and milk; gradually whisk until smooth. Pour batter into a large jug.
3 Melt a little of the butter in a 14cm (base measurement) non−stick frying pan over medium heat. Pour 2 tablespoons of the batter into pan, tilting pan to coat base; cook over low heat for 1 minute or until browned lightly, loosening around the edge with a spatula. Turn crêpe; cook for 1 minute or until browned. Remove crêpe from pan; cover to keep warm. Repeat with remaining butter and batter to make 12 crêpes in total.
4 Serve crêpes with curd and blueberries. Sprinkle with shredded lemon rind and dust with pure icing sugar, if you like.
Combine ingredients in a small heatproof bowl over a small saucepan of simmering water, stirring constantly, for 15 minutes or until mixture thickens slightly and coats the back of a spoon. Remove from heat. Cover surface with plastic wrap; refrigerate until curd is cold.