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Dawn Davis
Lemon curd cranberries
Crêpes with lemon curd, blackberry and crème fraîche.
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Ingredients
Directions
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Put the blackberries, the water and the sugar in a pan and bring to a boil. Turn down the heat and simmer for 15 minutes. Allow to cool until use.
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In the meantime, prepare the pancake mix with the water according to the instructions on the packaging.
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Heat the butter in a frying pan and spoon in a ladle of batter. Turn the pan around so that the whole bottom is thinly covered.
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Fry the crepe over medium heat in 3 min. Until done and turn halfway. Make 3 more crêpes.
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Divide the lemon curd over the crêpes and fold in four. Spread over plates and scoop some creme fraiche and blackberry on each crepe.
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Nutrition
325Calories
Sodium8% DV200mg
Fat22% DV14g
Protein10% DV5g
Carbs14% DV42g
Fiber24% DV6g
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