Although I’m a busy gal, I try my best to find time to do a little something special for my friends on their birthdays. My best friend recently turned *ahem* 23, and although I didn’t get to make her a cake or dinner, I offered to have her for brunch and then go shopping. Everything was rather last-minute, but I managed to throw together a decent little spread with what I had on hand. However, I felt like a birthday merited something a bit more special than your run-of-the-mill omelette. Rooting in the fridge, I had a burst of inspiration when I came across some Meyer lemons I’d impulse-purchased the week before- I’d make lemon curd. But what to pair it with? She was coming at 11:00 and time was of the essence. Then it hit me. Crêpes! I could throw the batter in the blender and they’d only take seconds to cook up. The lemon curd would be used to fill the crêpes.
Fabulous idea, but by the time we had eaten our omelettes (and consumed generous amounts of mimosas), we were too full to think about eating anything else. I figured maybe we’d have the crêpes as a post-shopping snack, but we ran short on time. Over the next several days I guiltily ate my way through them, feeling bad that my friend had been deprived of her rightful birthday treat. But even after finishing them off, I still had a fair amount of lemon curd left over. The wheels started churning again… lemon curd, plus the egg whites left over from making the curd, plus graham cracker dough in the freezer from this Daring Bakers challenge= lemon meringue tarts! Better yet, I was meeting up with my friend again that weekend, so I got to deliver her a tart as a belated birthday surprise. I had enough dough and curd to make three individual tarts, so one went to her, one went to another birthday friend (lots of Aries in my crowd!) and the third was eaten greedily by myself and Marvin.
A few cooking notes: The graham cracker dough worked beautifully as pie crust. It was slightly challenging to roll out because of the high amount of butter, but I ended up just pressing in into the pans and it was fine. I actually preferred it as pie crust rather than eating it straight as a graham cracker because it’s so rich. The lemon curd I had made was too thin to be pie filling as-is, so I just warmed it on the stove, adding a bit of cornstarch (dissolved first in cold water) to thicken it, and it was perfect. For the crêpes I just smeared it on, throwing in some shredded coconut I had on hand. I’m not going to print a tart recipe here because I kind of pieced together three different recipes and ad-libbed things, but the graham cracker dough recipe can be found in the aforementioned Daring Bakers post. If you want a recipe for lemon meringue pie, my fellow MLFB pal Mom of Mother’s Kitchen just posted one that looks good.
A lemon tangent: I’m still not convinced Meyer lemons are so superior in cooked dishes such as lemon curd, especially given the price difference, but that’s what I had on hand. I will say, though, that they seem to yield a higher amount of juice than Eurekas so you can use less of them. Also, as another update to last year’s lemon post, my preserved lemons turned out great, I still have a supply in the fridge that I’ve been working my way through slowly. I’m glad I didn’t use Meyers for those as some recipes suggest, because the part you use is the skin, and the skin on Meyer lemons is so thin that you wouldn’t end up with much of anything to use.
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour
2 Tbs sugar
1 tsp vanilla extract
1 Tbs rum, brandy, or other flavored liqueur that pairs well with your filling (optional)
2 Tbs butter, melted, plus 2-3 tsp for coating the pan
1 recipe lemon curd (see below)
sweetened shredded and/or toasted coconut, optional
Put all the crêpe ingredients in a blender and pulse until smooth, about 5-10 seconds. Scrape down the sides if necessary and pulse 1-2 more times. Cover and refrigerate for at least one hour (2 is preferable) or up to 24 hours. (Note: I made crêpes from the same batch of batter over the course of several days and they were fine.)
Heat a nonstick crêpe pan* or skillet over medium-high heat. Gently stir the batter (it likely will have separated). When hot, lightly butter the pan (the best method I”ve found is to quickly go over the surface with a stick of butter). Lift the pan a few inches off the burner and pour just enough batter to coat the pan, quickly tilting and rotating it to distribute the batter. The volume of batter will obviously depend on the size of your pan but try to use the least amount possible while still coating the pan. (This recipe recommends ¼ cup for a 9-10″ pan.) If there are “holes” around the edges you can dribble a little more batter in those spots with a spoon. Cook until the crêpe is just set (about 1 minute), then flip and cook until golden- this should only take another 15-30 seconds. I use my fingers to grab the edge of the crepe and flip it, I find it much easier than trying to use a spatula, but if you’re doing this just be careful not to burn yourself! Set the crêpes aside on a cookie sheet s you go, keeping them covered with a tea towel or piece of foil. When assembling, you want the crêpes to be warm but not so hot that they melt the lemon curd and make it too runny.
Spread a thin layer of lemon curd over half of each crêpe and fold it in half. Spread another layer of curd, again over half the surface, followed by a sprinkling of coconut if using. Fold in half again. Spread one last bit of curd over half the crêpe and do a final fold, this time bringing the edge of the crêpe only halfway over (see photos). Sprinkle on more coconut and finish with a light dusting of powdered sugar. (You can obviously put the curd on however you like and it will taste the same, but I like all the layers this creates.)
*I own this crêpe pan and I like it. I also use it to make omelettes; the low sides make it really easy to flip / roll the omelette.
Place all ingredients in a heavy-bottomed saucepan. Use a whisk to break up the eggs and moisten the sugar. Put the pan over medium-low heat and stir constantly until the mixture thickens (Dorie says 4-6 minutes but mine always seem to take longer). The curd is done when you can run your finger down a spoon or spatula and the curd doesn’t run into the track you’ve created. Don’t worry if it looks thin, it will firm up as it cools. Place plastic wrap on the surface of the curd and refrigerate. The curd will keep, refrigerated, for up to 2 months. Makes about 1 ½ cups.