January Recipe Swap: Crepes with Lemon Curd Whipped Cream

by Shumaila

I actually forgot about this month’s swap. I do not know why, but I was under the impression that Christianna had said we will take a break for the month of January.

I guess it was the lazy-holiday bone in me that probably convinced my brain that we were on a break.

So when Christianna sent us a reminder last week, I was in panic.

I had nothing. As always.

And this time’s recipe swap asked us to do something I am really not comfortable with.

Use raw egg yolks!


When Christianna sent us the mail with details of the January swap, her first few lines mentioned that the January recipe might inspire us to make a dartboard with her face on it.

I am sorry Christianna, but, to be honest, the thought of a dartboard did cross my head.

Dessert with raw egg yolks!

Yes, the dartboard seemed like a good venting point.

This month’s inspiration was to be found in Zabaglione For Two, from The Imperial House, once located at 50 East Walton Place, in Chicago, Illinois.

Now, the only way I could fathom using uncooked eggs is if I made lemon curd.

And when I came to think of it, the thought of that dartboard with Christianna’s face seemed more and more unlikely.

Lemon curd is surely something I can leave my inhibitions for!

I had some strawberries in the refrigerator and thought of pairing the two up.

So the recipe was coming to shape. Strawberries and lemon curd.

Maybe a cake?

Or a trifle?

When I foodgawkered (shouldn’t that be a word? like googled?) lemon curd cake, there was a crepe cake that came up in the search results.


Crepes with lemon curd and strawberries.

But, of course, yes!

The idea of crepes with some lemon curd actually was now inspiring me to make a heart shaped board with Christianna’s face on it!

One of my closest of closest friends, Madam M from the Pious Hippie blog fame, used to tell me about the time she was in London and how there was this crepe stand where she would get these awesome crepes. Ever since, I have wanted to try making crepes at home.

Somehow I was always scared to try them out.

But now I think I was born to make crepes. None teared, they came out thin and light. With slightly crisped edges. And tasted heavenly.

As for the lemon curd. Like I said, that’s one thing I can give up my inhibition of raw eggs in a second.

And with whipped cream added to it, you get a finger licking spread for the crepes. I won’t be surprised if you finish all before using any on the crepes.

Yes, it was that good! If you want to test your will power I dare you to make some and not lick it.

It was a Sunday well spent. How could it not be, when you start the day with something that in every way is absolutely right!





I admit I went a little overboard clicking the pics for this post.


All of it just looked so beautiful!




For the crepes:

Adapted from here
( I halved the original recipe to yield 10 crepes)


  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/6 cup sugar (1/2 teaspoon for savory)
  • 2 1/2 eggs
  • 1 cup milk
  • 1/4 cup (2 ounces) butter, melted


  1. Add all ingredients to a blender and process on high for 45-60 seconds, or until well blended. Scrape sides down, if necessary, with a spatula. Let rest in the refrigerator for an hour or up to overnight. The longer you let the batter rest the better. I left it overnight and even though I have not tried otherwise, I know overnight works very well! The batter should still be good after 2-3 days in the refrigerator.
  2. When ready to make, heat a 10-inch crepe pan (I used a 10 inch skillet and it worked well) over medium heat. Lightly grease with butter or spray oil. When hot, add 1/3 cup of batter to the pan.
  3. Swirl the pan to spread the batter all around evenly. Then, place on the heat and cook for about 1 minute. When the top is no longer shiny, then you will know it is ready to turn. Flip with a spatula and cook for another 15-45 seconds, until golden. Remove and place on a plate while you cook the remaining crepes. I greased the pan each time I started with a fresh batch.

By the way this is a good read on the perfect crepe.

For the lemon curd whipped cream:

Adapted from here

For the lemon curd

(makes about a cup)

  • 2 egg yolks
  • 1 whole egg
  • 6 tbsp. sugar
  • 1⁄3 cup fresh lemon juice
  • 1⁄2 tsp. finely grated lemon zest
  • 5 tbsp. cold butter, cut into pieces
  1. Whisk together egg yolks, whole egg, sugar, lemon juice, and lemon zest in a medium mixing bowl until well combined.
  2. Set bowl over a medium pot of simmering water over medium-low heat and cook, whisking constantly, until thick, 8–10 minutes.
  3. Whisk in butter, a few pieces at a time, until completely incorporated. Transfer to a clean bowl, cover surface with plastic to prevent skin from forming, and set aside to let cool. Refrigerate for up to 2 weeks.

To make the lemon curd whipped cream:

  1. Whip 1/4 cup heavy cream until cream holds soft peaks. Do not overbeat.
  2. Add 1/2 cup lemon curd and gently fold together to combine.

To Assemble

To assemble, layer some lemon whipped cream at the bottom of each crepe, top with some chopped strawberries and close.

And eat. Of course.

And smile. Well that will come naturally.

Do check out what my other fellow swappers have come up with. I am sure you will be blown by everybody’s creativity!