Crepes with passionfruit curd
Delight your taste buds with these exquisite crepes filled with luscious passionfruit curd. Made with simple, fresh ingredients like all-purpose flour, milk, eggs, butter, sugar, and ripe passion fruit, this recipe offers a perfect blend of sweetness and tanginess. Ideal for breakfast or dessert, these light and flavorful crepes are sure to impress.
- 15 Mar 2024
- Cook time 55 min
- Prep time 45 min
- 4 Servings
- 6 Ingredients
Crepes with passionfruit curd are a delightful and tangy treat that combine the light, delicate texture of classic French crepes with the exotic, sweet and slightly tart flavor of passionfruit curd. Whether you're preparing breakfast, brunch, or a dessert, this recipe promises to impress your family and friends with its unique and vibrant flavors.
Ingredients:
Instructions:
1. In a large mixing bowl, whisk together the flour, 3 of the eggs, and the milk until you get a smooth batter. Ensure there are no lumps.
2. Melt 1/4 cup (55g) of the butter. Once melted, let it cool slightly and then add it to the batter. Whisk until fully combined.
3. Set the batter aside to rest for at least 20 minutes. This helps to ensure the crepes will be tender.
1. In a small saucepan, combine 3/4 cup sugar and the remaining 2 eggs. Whisk until well combined.
2. Add in the passion fruit pulp and the remaining 1/4 cup (55g) of butter.
3. Place the saucepan over medium-low heat. Stir continuously with a whisk or a wooden spoon, ensuring the mixture does not boil, as it could curdle the eggs.
4. Continue stirring until the mixture thickens to a custard-like consistency, this should take about 8-10 minutes.
5. Once thickened, remove the curd from heat and strain it through a fine sieve into a bowl to remove any passionfruit seeds and ensure a smooth texture.
6. Let the curd cool. You can refrigerate it to speed up the process.
1. Heat a non-stick skillet or crepe pan over medium heat.
2. Lightly grease the pan with a bit of butter or oil.
1. Pour about 1/4 cup of the batter into the pan. Quickly swirl the pan to spread the batter into a thin, even layer.
2. Cook for about 1-2 minutes or until the edges start to lift and the bottom is lightly golden.
3. Flip the crepe using a spatula and cook the other side for an additional 30 seconds to 1 minute.
4. Transfer the cooked crepe to a plate, and repeat the process with the remaining batter, greasing the pan as necessary.
1. Spread a generous spoonful of the passionfruit curd onto each crepe.
2. Fold the crepes into halves or quarters, or roll them up.
3. If desired, dust with powdered sugar or garnish with fresh fruits for an extra touch.
Tips:
- Rest the batter: Allow the crepe batter to rest for at least 30 minutes in the refrigerator before cooking. This helps the flour fully hydrate and results in a smoother, more flexible crepe.
- Use a non-stick pan: For the best results, use a non-stick pan or a well-seasoned cast-iron skillet. This helps prevent the crepes from sticking and allows for easy flipping.
- Thin consistency: Ensure the crepe batter is smooth and has a thin consistency, similar to heavy cream. If the batter is too thick, add a little more milk to achieve the desired consistency.
- Even cooking: Pour the batter into the pan and immediately swirl it around to cover the bottom of the pan evenly. This ensures uniform cooking and evenly thin crepes.
- Keep warm: Keep cooked crepes warm by stacking them on a plate and covering them with a clean towel or placing them in a low oven (around 200°F or 93°C) while you finish cooking the rest.
- Make curd ahead: Prepare the passionfruit curd in advance and store it in the refrigerator. This allows the flavors to meld and makes assembly quicker when you're ready to serve.
Enjoy your Crepes with passionfruit curd as a delicious and refreshing addition to any meal. The combination of the light and airy crepes with the rich and tangy passionfruit curd creates a perfect balance of flavors that is sure to delight your taste buds. Serve them warm or chilled, and don't forget to share with loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 620kcal | 25% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 3.93g | 10% |
| Sugar 45g | 45% |
| Fat | |
| Fat 30g | 36% |
| Saturated 16g | 50% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 390ug | 44% |
| Choline 240mg | 43% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 1.03mg | 6% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 1.19ug | 49% |
| Vitamin C 9mg | 10% |
| Vitamin E 0.70mg | 5% |
| Vitamin K 2.50ug | 2% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 1.91mg | 17% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 380mg | 11% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 1.57mg | 14% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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