RECIPE SWAP: Stuffed French Pancakes
Good Food Week
Good Food Week
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Ingredients

  • Crepes
  • 1 3/4 cups milk
  • 4 large eggs
  • 1/2 stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes
  • 1 cup all-purpose flour
  • 6 tablespoons finely ground cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Lemon Curd
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg, plus 3 large egg yolks
  • 3/4 cup fresh lemon juice (from about 5 lemons)
  • Assembly
  • 2 1/2 cups heavy cream, divided
  • 6 tablespoons sugar, divided
  • 5 ounces mascarpone cheese
  • 1 teaspoon pure vanilla paste
  • Crushed amaretti cookies, for garnish (optional)

Instructions

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