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Lemon Curd & Raspberry Crêpes

Lemon Curd & Raspberry Crêpes




  • 6 Large French Crêpes

For the filling

  • 12 tbsp Bonne Maman Lemon Curd
  • 300g fresh raspberries
  • Icing sugar to dust
  • 6 tbsp crème fraiche or vanilla ice-cream
  • zest of 1 lemon
  • 25g toasted shredded almonds
  • a few sprigs of fresh lemon thyme



  1. If the crêpes are not freshly made, wrap in foil and warm in a low oven for 10 minutes.

  2. Spread each warm crêpe generously with about 2 tbsp lemon curd.

  3. Add a small handful of raspberries into the centre and a spoonful of crème fraiche. Fold the crepe in half.

  4. Dust lightly with icing sugar and top with lemon shreds, almonds and lemon thyme. Add a few more berries and enjoy straight away

Cooks tips

Cooks tips

  1. If fresh raspberries are out of season use thawed frozen berries.

    Add a splash of Crème de Framboise or Crème de Cassis to the berries before using.

    For extra flavour and crunch, stir a tablespoon of toasted almonds into the crepe batter before cooking.

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    Recipe by

    Bonne Maman

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