Lemon & Blueberry Napoleon 

Crepes

Ingredients

6 oz cake flour

6 oz bread flour

3 oz sugar

2 tsp salt

6 ea eggs

6 ea egg yolks

6 oz butter, melted

3 cups flour

1/3 brandy

Method

Sift the flour together with the sugar and salt. Beat eggs and egg yolks and add to the dry ingredients. Add the melted butter, milk and brandy. Let the mix rest for 1 hour before making the crepes. The recipe will make 35 crepes.

Lemon curd

Ingredients

1 qt lemon juice

1 ½ lb sugar

3 sheets of gelatin

24 eggs

6 oz egg yolks

1 ½ butter

Method

Soak gelatin in the lemon juice for 5 to 10 minutes

In a double boiler melt the gelatin into the lemon juice. Add sugar ,egg and egg yolks. Cook the lemon curd while whisking it all the time for about 10 to 15 minutes. The curd should be thick and ribbon like when it is done. Add the butter in the end and let the curd cool before using.

To Plate

After cooling the lemon curd and cooking the crepes the fun part begins, you will need about 3 pints of fresh blueberries cut in half.

Place first crepe on a plate, spread a little lemon curd onto the crepe sprinkle some of the cut blueberries on top of the lemon curd. top with another crepe and repeat as you feel neccessary or until you have at least 10-15 crepes. We used 20 crepes for this presentation.