Crepes with Strawberries and Lemon Curd


Crepe batter can be made up to 2 days ahead. Store in refrigerator and stir just before using.

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Yields: 4 - 6 servings
Total Time: 1 hour 30 mins
1 c.

all-purpose flour, spooned and leveled 

3/4 c.

whole milk


large eggs

3 tbsp.

unsalted butter, melted, plus more for pan

1 tbsp.


Sliced strawberries and lemon curd, for serving

  1. Place flour, milk, eggs, butter, sugar, and 1/2 cup water in a blender. Process until combined, 8 to 10 seconds. Refrigerate at least 1 hour and up to 2 days. 
  2. Melt about 1 teaspoon butter in a medium-size nonstick skillet over medium heat. Add 3 tablespoons batter and swirl pan to spread evenly. Cook until golden in spots on bottom and edges begin to lift from pan, 30 to 40 seconds. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip. Cook on other side until just set and golden in spots, 30 to 40 seconds. Remove from skillet. Repeat with butter and remaining batter.
  3. Serve with strawberries and curd.
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