Lemon curd cranberries

Name: lemon curd cranberries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g freezer boxful of blackberries thawed; 1 el water; 3 g fine cristalsugar; 100 g mix for pancakes complete; 175 ml water; 3,75 g unsalted butter; 4 el lemon curd pot 360 g, Bonne Maman; 125 g creme fraiche

Crêpes with lemon curd, blackberry and crème fraîche.

Ingredients

250 g freezer boxful of blackberries thawed
1 el water
3 g fine cristalsugar
100 g mix for pancakes complete

175 ml water
3,75 g unsalted butter
4 el lemon curd pot 360 g, Bonne Maman
125 g creme fraiche

Directions

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.
In the meantime, prepare the pancake mix with the water according to the instructions on the packaging.
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.
Fry the crepe over medium heat in 3 min. Until done and turn halfway. Make 3 more crêpes.
Divide the lemon curd over the crêpes and fold in four. Spread over plates and scoop some creme fraiche and blackberry on each crepe.