La Citronne
Courtesy of Chef Ketty Pichaud – La Crêperie Ker Breizh
French meringue may be purchased at La Crêperie Ker Breizh for garnishing.
Ingredients
CITRUS JELLY
17oz citrus juice
1 cup sugar
1 Tbsp pectin
pinch of vanilla extract
LEMON CURD
3 Tbsp sugar
1 Tbsp lemon zest
3 egg yolks
1/4 cup lemon juice
3 1/2 Tbsp butter pinch of salt
CRÊPE
3 Tbsp butter
1 cup white flour
2 eggs
1 Tbsp sugar
1 cup homogenized milk
pinch of vanilla extract
pinch of salt
GARNISH
whipped cream
citrus jelly
lemon zest
french meringue
Method
CITRUS JELLY
1. Pour the juice though a fine sieve and put into a large pot together with sugar, pectin and vanilla.
2. Stir well and bring to a boil.
3. Keep it at a rolling boil over medium to high heat for 5 minutes.
4. Remove from the heat and let it cool until firm.
LEMON CURD
1. Rub the sugar and zest together using your fingers into a small bowl.
2. Whisk the lemon sugar in a small saucepan with the egg yolks and whisk to combine.
3. Add lemon juice, butter and salt and mix all together.
4. Cook over medium heat to thicken.
5. Whisk every now and then as the butter is melting then constantly once the butter is melted.
6. When you see the first bubble, whisk for a minute, then remove off the stove. It should have a custard like consistency.
7. Pour into a small bowl to cool. Immediately cover with plastic wrap touching the surface.
8. Cool on the counter for 30 minutes then refrigerate for 1 hour before using.
CRÊPE
1. Melt the butter in a pan and let it cool.
2. Whisk eggs and sugar together.
3. Slowly add half of the milk and all of the flour and whisk together.
4. Add the rest of the milk and butter and whisk until all the ingredients are combine.
5. Grease a large pan with butter and heat to medium heat.
6. When the pan is hot, pour 2 oz of the batter in the centre of the pan and tilt the pan so the batter stretches as far as it will go. The thinner the crêpe, the better the texture.
7. Cook for 2 minutes, then flip as soon as the bottom is set.
8. Cook the other side for 30 seconds.
9. Transfer the crêpe to a large plate and add a thin layer of lemon curd and roll the crêpe.
10. Once it is rolled, cut it in as many pieces as you would like.
11. Garnish with whipped cream, lemon zest, citrus jelly and French meringue.
Yield 4 crêpes