Paper-Thin Lemon Crepes With Blueberry JAMMA
Delicate, lightly golden crepes folded around lemon-scented cream and finished with Blueberry Lemon JAMMA.
Prep 20 minCook 18 minMakes 8 crepes; serves 4
The Method
- Blend the batter. Blend flour, eggs, milk, melted butter, vanilla, and salt until smooth. Rest for fifteen minutes so the flour hydrates.
- Whisk the filling. Stir yogurt, mascarpone, and lemon zest until smooth. Refrigerate while you cook the crepes.
- Cook each crepe. Lightly butter an eight-inch nonstick pan over medium heat. Add about three tablespoons batter, immediately swirling to form a thin layer. Cook one minute, flip, and cook another fifteen to thirty seconds.
- Fold and fill. Lay the crepes flat, spread a small spoonful of lemon cream over each, and fold into quarters. Arrange two crepes per serving.
- Spoon over the fruit. Finish each plate with one tablespoon Blueberry Lemon JAMMA, fresh blueberries, and fragrant lemon zest.
For the finest texture, keep the cooked crepes stacked beneath a clean tea towel until ready to fill.