04/11/2026
We want to extend a heartfelt thanks to Chef Randi, a member of our community, who joined us to lead a Community Connections session making crepes together.
Community Connections is a creative and interactive program which creates opportunities to connect, share skills, and enjoy time together. Visit www.landingstrong.com/programs to see the program schedule and how to join us.
Thanks again to the Mental Health Foundation of Nova Scotia for the ongoing support of Community Connections.
We have received emails asking for the recipe, and Chef Randi has shared it with us below. Enjoy!
Crepes with Lemon Curd by Chef Randi
Step 1: Randi’s Lemon Curd:
Ingredients:
3 eggs
2 egg yolks
¾ cup sugar
2 tsp cornstarch
6 lemons (zested + juiced)
Pinch of salt
Directions:
Set up a double boiler (a bowl over gently simmering water). In the bowl, whisk together lemon zest and juice, eggs, yolks, sugar, cornstarch, and salt. Continue whisking over the simmering water for about 12–16 minutes, until the mixture thickens.
Remove from heat and whisk another minute (Optional: strain to remove zest). Cover the surface with plastic wrap while cooling to prevent a skin from forming. Refrigerate up to one week.
Randi includes whole eggs for a lighter, fluffier curd—and it freezes beautifully (even works as a no-churn sorbet!)
Step 2: Ingredients for Crepes
1 cup 150g all-purpose flour
2 tbsp white sugar
Pinch salt
1-1/2 cups whole milk
2 eggs
1 tsp vanilla extract
1 tbsp melted butter, cooled to room temp
Neutral oil for cooking[GR5.1]
Directions for Crepes:
Mix dry ingredients in large mixing bowl. Set aside. Whisk all wet ingredients in a medium bowl until well incorporated. Add the wet ingredients to the dry all at once and whisk until smooth. The batter can be used immediately but is best if rested for 15-20 minutes.
Heat non-stick pan over medium low heat (burner mark 4) for at least 5 minutes to ensure even heat distribution. Pour small amount of neutral oil into pan, then wipe it with a paper towel over the entire surface of the pan to coat evenly. Let this heat for another 30 seconds, then ladle a scoop of crepe batter into the centre of the pan. Swirl pan slowly to distribute the batter into an even, thin layer. Cook for 2-3 minutes, then use a silicon spatula to flip the crepe. Cook another 1-2 minutes, then remove from heat.
Plate crepe by placing fresh fruits, coulis, curds, or anything you enjoy on the top half of the crepe. You can then fold the bottom half up and accentuate and decorate any way you like.
