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PrintThe Dish: Sebastian's -- Fresh Strawberry and Lemon Curd Crepe
The Chef: Eric Baloy
The Restaurant: Sebastian's in Cambridge
The Dish: Fresh Strawberry and Lemon Curd Crepe
(Makes 8 Crepes)
INGREDIENTS:
7 Tablespoons Unsalted Butter, Melted, Cooled, Divided
1 Cup Whole Milk
1 Cup All Purpose Flour
2 Large Eggs
6 Tablespoons Sugar, Divided
Meyer Lemon Curd Ingredients
½ Cup plus 1 Tablespoon Sugar
3 Tablespoons All Purpose Flour
½ Teaspoon Salt
1 Teaspoon Grated Lemon Zest plus ¾ cup of fresh lemon juice
1 Large Egg Yolk
1 Tablespoon unsalted Butter
3 Cups sliced Fresh Strawberries
Confectioners Sugar
METHOD:
Step One - Lemon Curd
Whisk together, sugar, flour, and salt in a sauce pan.
Add lemon juice, whisking until combined.
Bring to boil, whisk constantly, simmer, whisking, until thickened, about 3 minutes
Remove from heat.
Whisk yolk in a small bowl, add a quarter of the lemon juice while whisking. Add remaining lemon juice mixture and boil for 1 minute.
Remove from heat.
Stir in butter and lemon zest.
Transfer to a clean bowl and cover surface with buttered parchment paper
Chill.
Step Two - Crepes
Reserve 1 tablespoon of butter for skillet
Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons of butter and ¼ teaspoon salt in blender until smooth. Chilled covered for 30 minutes
Brush non stick skillet with remaining butter and place on stove to medium heat. Pour ¼ cup of batter in pan and tilt to cover entire bottom of the pan. Cook until lightly golden, flip with spatula until just cooked on second side.
Remove to plate, hold warm
Repeat until all batter is utilized.
Step 3 - plating the crepe
Place crepe on 8" plate, spread 2 Tablespoons of Lemon Curd over the crepe, fold over (ensure lightly browned side is on the outside), repeat for remaining portions, spoon strawberries over crepes, dividing evenly. Dust with powdered sugar.
Serve immediately
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