- 1 1/2 cups milk
- 1 cup unbleached all-purpose flour
- 2 large eggs
- 4 Tbsp unsalted butter, melted, divided
- 2 Tbsp granulated sugar
- 1/2 tsp salt
- 2 lemons
- 3 egg yolks
- 1/2 cup sugar
- 1/8 tsp salt
- 3/4 cup chopped strawberries
- 1/2 cup heavy crea
- 1 lb strawberries
- 1 tsp fresh lemon juice
- 1 cup powdered sugar
To make the crepes, in a blender, combine milk, flour, eggs, 3 tablespoons butter, sugar, and salt and blend until smooth.
Heat a 10” nonstick frying pan over medium heat. Add remaining 1 tablespoon butter and swirl to grease bottom of pan. Using a 1/4 cup measure, pour batter into center of pan. Immediately tilt pan in a circular motion to coat entire bottom of pan with batter. Cook about 1 minute. Flip the crepe and cook about 30 seconds longer. Transfer to a plate. Repeat with the remaining batter. Cover with plastic wrap and refrigerate.
To make the mousse, zest and juice both lemons, reserving both.
In a bowl, combine egg yolks and sugar and using a hand mixer, beat until thickened and lighter in color, about 3 min. Add the lemon juice, zest and salt. Set over a saucepan of simmering water. Do not let the bowl touch the water. Whisking constantly, cook until thickened, about 10 minutes. Fold in strawberries. Let stand until cool.
Beat the cream until stiff peaks form. Fold into lemon mixture. Chill until serving time.
To make the coulis, in a saucepan over medium heat, add the berries, lemon juice and powdered sugar. Cook until strawberries are broken down and reduced, about 10 minutes.
Remove from heat and strain through a fine-mesh sieve.
Spread a dollop of lemon mousse and 1 tablespoon of strawberry coulis over each crepe and serve.