CRÊPES WITH LEMON CURD & BLUE­BER­RIES

PREP + COOK TIME 45 MIN­UTES (+ COOL­ING) SERVES 4 (MAKES 12 CRÊPES)

The Australian Women’s Weekly Food Magazine - - Lifestyle Food -

1 cup (180g) white rice flour

½ tea­spoons xan­than gum

1 egg

2 cups (500ml) milk, ap­prox­i­mately (see cook’s notes)

50g but­ter

125g fresh blue­ber­ries

LEMON CURD

3 egg yolks

2 tea­spoons finely grated lemon rind

¼ cup (60ml) lemon juice

⅓ cup (75g) caster sugar

80g but­ter

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.

LEMON CURD

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.

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