- Words by Katie Lew
They’re are so many lovely citrus fruits available in grocery stores at this time of year and Meyer lemons are one of my favorites. They are smaller and more orange in color than regular lemons and lend a sweeter, mellower flavor to dishes. The curd in the recipe below is fairly tart, but the tartness is nicely balanced by the creamy sweetness of the coconut whipped cream. Coconut whipped cream is a wonderful, dairy-free alternative to regular whipped cream and surprisingly easy to prepare. Just make sure to purchase canned coconut cream, rather than coconut milk and chill the cream and mixing bowl thoroughly before whipping.
Crepes with Meyer Lemon Curd and Coconut Whipped Cream
6 oz. freshly squeezed Meyer lemon juice (about ¾ cup)
3 egg yolks
½ cup sugar
1 teaspoon finely grated lemon peel
4 Tablespoons unsalted butter, softened
For Coconut Whipped Cream:
1 14 ounce can Coconut Cream (NOT milk), chilled for several hours
2 Tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup buttermilk or whole milk
2/3 cup flour
2 Tablespoons unsalted butter, melted, plus extra for greasing skillet
¼ teaspoon Kosher salt
2 teaspoons lemon juice
¼ cup sugar
. Make the curd: Bring the lemon juice to a simmer in a small saucepan. Continue to simmer until juice is reduced by about half, this will take several minutes.
2. Meanwhile, in a medium heat-proof mixing bowl, whisk together the yolks, whole egg, and sugar. Once the juice has reduced, whisk half of the juice into the yolk mixture. Return the yolk/juice mixture to the rest of the juice in the pan and simmer on low, stirring constantly, until it thickens to a pudding-like consistency, about 5 minutes. Cool to room temperature or, if not using immediately, refrigerate in an air-tight container until ready to use.
3. Prepare the coconut whipped cream: Remove the coconut cream from the fridge and carefully scoop out the contents of the can into the bowl of a stand mixer or other large mixing bowl, being careful to leave the liquid that may have settled to the bottom of the can. Using a mixer or hand-held beaters, beat the cream on medium speed until soft peaks form. Turn the speed down to low and slowly add the powdered sugar and vanilla. Continue to whip cream until it sets up to semi-stiff consistency. Chill until ready to use.
4. For the Crepes: Whisk all the ingredients together in a large mixing bowl, continue to whisk vigorously until all the batter in completely smooth with no lumps.
5. Heat a 6 inch nonstick or cast iron skillet over medium-low heat. Once pan is hot, grease it with a thin layer of butter. Pour in a scant ¼ cup or crepe batter and swirl until the bottom of the pan is covered in a layer of batter. Cook until the crepe is set on top and little bubbles have formed. Carefully flip crepe with a thin spatula and cook on second side for 30 seconds to 1 minute, or until bottom is golden brown. Remove to a parchment lined platter and continue with rest of crepe batter, separating each crepe with a sheet of parchment or waxed paper.
6. To assemble: Spread about 1 Tablespoon of curd on each crepe then fold the crepe in fourths to form a triangle. Serve two crepes together with a dollop of whipped coconut cream.