This last weekend we had a serious winter storm that left everyone confused — confused on how to drive, how to dress, and what season it is. And the produce seems to have gotten caught up in the confusion. A bit wintry but with spring so close you can taste it, we’ve got everything from Meyer lemons to the first berries available at the markets, which is when the magic few weeks a year I can make these Crepes with Meyer Lemon Curd and Berries.
Sure, you could make a lemon curd or use a combo of orange and lemon juices to mimic Meyer lemon flavor but, when the lemons are in season, I make this Meyer lemon curd a lot. Whereas traditional curd can be too tart or too sweet, the subtlety of Meyers make this Meyer lemon curd sophisticated but familiar at once. So, while the weather is back to normal, I’m hoping the crazy winter-spring thing will hold out just long enough for me to make a few more batches of these crepes.
For the curd: Combine 6 egg yolks, sugar, zest, juice, and 1/4 teaspoon of the salt in a medium saucepan and whisk until evenly combined. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 8 minutes. When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself. Remove from heat, transfer to a bowl, and stir in 8 tablespoons of the butter, piece by piece, until. Cover with plastic wrap and refrigerate until cold, at least 1 hour.
Curd can be made up to 2 days ahead of time and stored refrigerated in an airtight container until ready to use. If you can't find Meyer lemons, you a mixture of half lemon and half orange juice instead.
For the crepes: Place the remaining 3 whole eggs in a large bowl and whisk until broken up. Melt remaining 4 tablespoons of butter and add to eggs along with remaining 1/2 teaspoon salt, the milk, the flour, and the vanilla extract, and whisk until moistened through and evenly combined, about 30 strokes. Cover and refrigerate for at least 30 minutes and up to 12 hours.
Heat a large nonstick pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will "dance" around before evaporating.
Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon. Cook until just set and browned, about 1 to 2 minutes. Flip and cook until second side is lightly browned, about 1 minute more. Remove from the heat and repeat with remaining batter.
Can be made up to 1 month ahead. Stack crepes and store covered in the freezer.
To serve, spread some curd in 1/4 of a crepe and fold into fourths. Top with a scattering of berries and, if desired, whipped cream or a drizzle of cream.
Food styling and photography by Aida Mollenkamp