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 in throughout the world and in places we work (it’s known as Dia De Candelaria in Mexico). But we’re gonna hone in on France because we whole heartedly 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 crepe recipe on saltandwind.com: Crepes 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 produce 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 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.
Make The Meyer Lemon 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.
Make The Crepe Batter: 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.
Cook The Crepes: 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 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 The Crepes: 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.
Connect With Salt & Wind Travel