4 Servings
40 Minutes
Allergens
What’s Pesach without some crepes? We all get creative with this delicacy by making blintzes, crepe pies, pastas, and more! But how about serving them the way it was meant to be – as a crepe! For the filling, we used Shoshi Lefkovitz’s lemon curd from last week’s magazine with some fresh cut up fruit. With this combination you get the sweet crepe, tart lemon filling, and fresh bursts of flavor from your fruits of choice!
Yield: 8 crepes
Whisk eggs and sugar in a large bowl.
In a separate bowl, whisk potato starch with 1/2 cup cold water until dissolved, then add to egg mixture and whisk to combine.
Lightly grease a pan over medium heat. Pour one ladle-full of batter into the pan at a time and tilt until pan is fully coated. Flip when mostly cooked, then cook for another minute or so.
Repeat with remaining batter, greasing the pan before each new crepe.
Combine eggs, yolks, sugar, and lemon juice over a double boiler. Stir for about 12 minutes, until thickened.
Blend with an immersion blender, then add margarine and whisk until combined.
Fill each crepe with a thin layer of lemon curd and fold in four.
Top with cut fruit and sprinkle with confectioners’ sugar.
Photos by Shoshi Sirkis
Styled by Eliyau Bachar
