Lemon Cream Crepes with Almonds

Ingredients

2/3 cup lemon curd

1 medium egg, beaten

1 tablespoon cornstarch

2 tablespoons granulated sugar

2/3 cup milk

1 tablespoon butter

2/3 cup SweetStacks Gourmet Pancake and Waffle Mix

1 medium egg, beaten

1 tablespoon oil

¾ cup milk

2 tablespoons butter, melted

4 tablespoons lemon curd

8 tablespoons sweetened whipped cream

4 tablespoons confectioner’s sugar

6 tablespoons honey roasted sliced almonds

Instructions

Pour the lemon curd in a small saucepan. Stir in one egg, cornstarch, and granulated sugar till mixed. Slowly stir in the milk. Add the 1 tablespoon butter. Place over low heat and cook until thickened stirring constantly, approximately 5 minutes. Set aside.

In a medium mixing bowl, stir together the pancake mix, egg, and oil. Slowly stir in the milk until mixed.

Heat a 9 inch non-stick crepe pan to low-medium heat. Lightly brush pan with melted butter. Pour in one quarter of batter, approximately 5 tablespoons. Quickly rotate pan back and forth until bottom is covered. Cook 1½ minutes and turn over with a thin metal spatula and cook 2 more minutes. Place on a plate and put a sheet of parchment paper over it. Repeat for next 3 crepes.

To assemble, place equal portions of lemon mixture down the center of the crepes. Roll up and place on a plate. Put 1 tablespoon of curd in the center of each (some may be used to seal crepe shut if needed). Drop a dollop of whipped cream on the curd.

Sift the confectioner’s sugar over each. Sprinkle with almonds. Serve immediately. Serves 2.

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