Crêpes With Lemon Curd And Berries - cooking recipe

Ingredients

3.5 oz strawberries, quartered
3.5 oz blueberries
3.5 oz raspberries
2 tbsp granulated sugar
2 tsp lemon zest
2 tbsp lemon juice
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1 cup milk
2 None eggs
3 tbsp butter, melted
1/2 cup store-bought lemon curd
None None powdered sugar, to dust

Preparation

For berries, combine berries, granulated sugar, lemon zest and juice. Set aside for 30 mins, stirring occasionally, or until slightly softened.
Sift flour into a medium bowl and make a well in the center. Whisk milk, eggs and 1 1/2 tbsp melted butter together then slowly whisk into flour until smooth. Heat an 8 inch nonstick frying pan over medium-high heat. Working in batches, melt a little butter then add 1/4 cup batter to pan, tilting to form an even, thin coat over base. Cook for 1-2 mins, or until golden. Turn and cook for 1 min, or until golden. Set aside and cover loosely with foil to keep warm. Repeat to make 8 crepes.
Spread each crepe with lemon curd then fold into quarters. Serve with vanilla berries and dust with powdered sugar.