Perhaps we can make Spring come a little sooner if we just add some brightness to our lives.  It’s time to come out of hibernation. I am so over winter and ready for some lighter and brighter fare. I am craving sunshine and the fresh flavors of home grown produce, citrus fruits and fresh berries.

Butter and Rum Crepes were on the menu this week for French Fridays with Dorie. This recipe for crepe batter incorporates the zests of a lemon and an orange along with a splash of dark rum and Grand Marnier, perfectly suited for the accompanying Honey Citrus Butter Sauce that is drizzled on top of the finished crepes.  For the “Plain”  crepes, one would just have to sprinkle a bit of powdered sugar on top but if you wanted to go all out and be “Fancy” you could make the suggested lemon curd that would be used as their filling.  Of course, I felt a bit fancy and Lemon Curd had to be made.

If you could embody Spring in words, it would be daffodils and this lemon curd.  Bright, refreshing and tangy sweet, this curd is the perfect filling for these crepes and there is plenty left over to use with scones or to make a tart-perhaps, Dorie’s Sable Breton Galette with Berries, even! (You’ll find the galette and the curd recipe there in Dorie’s newsletter.)

Everyone quite enjoyed these and I’d recommend them to anyone who wants to bring a little Spring to their kitchen.

 

 

While I cannot share this recipe, (Lemon Curd and Galette recipe is in the link above) you can (and should!) buy the book and cook along with us. It’s great fun! Every Friday we make a new recipe. Looking forward to next weeks! For details and to see how others are recreating the dishes from this awesome book, check out the FFWD site.

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