My Crepes with Whipped Cream, Lemon Curd and Fresh Berries is an all time favorite “cheat dessert”. Everyone needs to have one fast, elegant dessert in their arsenal of tricks that you can whip up to dazzle guests. Whether you are rushed, tired, overwhelmed with all the components of a big dinner or just want the most fabulous, light and airy crepe for dessert, this is it. I have found some amazing store bought ingredients that I use on a regular basis. I keep them on hand so I’m ready to whip up this dessert in a minute. I use store bought crepes (I can find them right in the produce department or in my bakery aisle.) and a really good store bought lemon curd. (Stonewall Kitchen makes a great one.) Make no mistake, I make both from scratch, but these are my secret weapons. If you make your own crepes and/or curd, that’s great. But if you can’t, this is a great go-to dessert. I recommend Melissa’s pre-made crepes (I’ve purchased them at Sprouts and Gelsons supermarkets). They are thin and delicious. I also really like Dickenson’s Lemon Curd. I’ve found that brand at multiple high-end stores and at Walmart. It is really good and can be used for all kinds of desserts. When in doubt, you can buy both online.
This dessert couldn’t be easier to assemble. I make my whipped cream first. I find if you put the bowl and the beaters from your hand mixer in the refrigerator for about 15 minutes, it really helps beat up the lightest and fluffiest whipped cream. I just add my heavy cream, vanilla and sugar to the chilled bowl and beat for a couple of minutes until I get the consistency I want. Then it is time to assemble.
Just lay down one crepe and spread the lemon curd all across the top of the crepe. Top with a heap of whipped cream (1/4 – 1/2 cup depending on the size of your crepes). Top that with fresh berries and fold over the edges of the crepe. Blueberries, raspberries, blackberries and cut up strawberries all work great in this dish. I’ve also used fresh peaches and nectarines in the summer. YUM.
I love the addition of the lemon curd drizzle on top. I just loosen up some of the lemon curd with a splash of water. Put your curd and just a touch of water in a small bowl. Pop in the microwave for about 10 seconds. Stir and you’ll have a delicious lemony syrup to drizzle on the crepes. Finish with a dusting of confectioners sugar. I always keep some confectioner’s sugar in a little canister in with my spices and baking products. It makes it so convenient to finish my desserts with a flurry of powdered sugar and no fussing with strainers or sifters. Add a fresh, edible flower or a sprig of mint for the perfect, elegant finish. And there you have it…a delicious two minute dessert everyone will love.
Crepes With Whipped Cream, Lemon Curd And Fresh Berries
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Crepes – premade or purchased
- 1 Cup Heavy whipping cream
- 1 Tsp. Confectioner sugar
- 1 Tsp. Tahitian pure vanilla extract
- Lemon Curd (a good quality store bought variety)
- Fresh Berries
- Powdered sugar, fresh flowers and lemon zest to garnish
Instructions
- Make whipped cream using a hand mixer. Add the heavy cream, one teaspoon of sugar and vanilla extract to a chilled bowl. Beat on high until light and fluffy.
- Take your crepe and spread about two teaspoons of good quality lemon curd in a thin layer over each crepe.
- Put about ¼ cup of the whipped cream down the center of each crepe. Top with berries of your choice.
- Fold over the crepe to cover the cream and berries filling.
- Meanwhile, heat a couple of tablespoons of the lemon curd with a splash of water in the microwave for 10 seconds. Stir so that it is a looser consistency (more like a syrup).
- Top each crepe with a drizzle of the lemon syrup, sifted powdered sugar and some lemon zest. Serve with fresh berries on the side and garnish with an edible flower or a sprig of mint.
