February 2nd is a busy day: it’s Groundhog Day, of course, but one holiday that flies under the radar a bit is La Chandeleur.
This is a Catholic holiday that happens 40 days after Christmas and is celebrated throughout the world and in places, we work (it’s known as Día De Candelaria in Mexico). But we’re gonna hone in on France because we wholeheartedly approve of how they celebrate it: by eating crêpes.
And this holiday just so happens to coincide with the best time of year to make our favorite crêpe recipe on saltandwind.com: Crêpes With Meyer Lemons And Strawberries.
You see, this is a recipe that you make in that in-between season’s moment (what we call a “swing season”) around here where you have products from two seasons at once. Right now at the farmers’ markets here in California, we’re seeing a ton of winter citrus and the very first of the strawberries so it’s go-time for this recipe.
Sure, you could make 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 makes this Meyer lemon curd sophisticated but familiar at once. Therefore today I will make a variation of the OG recipe, and make this Crêpes With Meyer Lemon Curd And Berries recipe.
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 crêpes.
Crêpes With Meyer Lemon Curd And Berries Recipe
- 6 large egg yolks
- 2/3 cups unrefined cane sugar
- 1 tablespoon finely grated Meyer lemon zest
- 1/2 cup fresh Meyer lemon juice
- 1 1/2 sticks (12 tablespoons) unsalted butter divided
- 3/4 teaspoon kosher salt divided
- 3 large eggs lightly beaten
- 1 1/2 cups almond milk or whole milk
- 1 1/2 cups all purpose or white whole wheat flour
- 1 teaspoon pure vanilla extract
- 4 cups assorted berries
- Ice Cream, Whipped Cream, or Yogurt for garnish
- Make The Meyer Lemon Curd: Combine six 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, constantly stirring, 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.
- Make The Crêpe Batter: Place the remaining three whole eggs in a large bowl and whisk until broken up. Melt the remaining four tablespoons of butter and add to eggs along with the 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.
- Cook The Crêpes: Heat a large nonstick frying pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is adequately 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 the second side is lightly browned, about 1 minute more. Remove from the heat and repeat with remaining batter.
- To Serve The Crêpes: Spread some curd in 1/4 of a crêpe and fold into fourths. Top with a scattering of berries and, if desired, whipped cream or a drizzle of cream.