Meyer Lemon Crepes with Berries

Indulge in the delicate flavors of Meyer lemon and mixed berries with these delightful crepes. The Meyer lemon curd adds a zesty twist to the classic crepe, making it a perfect choice for a special brunch or dessert.

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 Meyer lemon, zested and juiced
• 1 cup mixed berries strawberries, blueberries, raspberries
• Powdered sugar, for dusting
• Meyer lemon wedges, for garnish

Instructions:

In a blender, blend the flour, eggs, milk, melted butter, sugar, salt, vanilla extract, and the Meyer lemon zest and juice

Blend the batter until it is smooth and well mixed

Put a nonstick skillet or crepe pan over medium-high heat and use cooking spray or butter to lightly coat it

Add a small amount of batter to the pan and swirl it around to cover the bottom evenly

For one to two minutes, or until the edges begin to lift and the crepe is slightly golden on the bottom, cook

Using a spatula, flip the crepe over and cook for an extra one to two minutes on the other side, until its just barely golden

Do it again with the rest of the batter

Take the crepes out of the pan and keep them warm

Put 1/2 cup of Meyer lemon juice, 1/2 cup of granulated sugar, and 2 large egg yolks in a saucepan

This will make the Meyer lemon curd

Stir the mixture all the time over low heat for about 5 minutes, or until it gets thick

Take it off the heat and add 2 tablespoons of unsalted butter

Mix it in until it melts

Let it cool down

Put some Meyer lemon curd on each crepe, then fold them in half and then into fourths

Add mixed berries to the crepes, sprinkle with powdered sugar, and serve with Meyer lemon wedges on top

Enjoy while still warm