Hungarian-Style Crepes with Passionfruit Curd

I just got home from the Gold Coast. Hopefully I will be able to post more often as there is no more travelling scheduled in the near future.

I have discovered this absolutely wonderful way of making these light and thin crepes with a Hungarian method that uses soda water in the batter. You can use any of your favourite French crepes recipe and replace half of the required amount of milk with soda water and the results are a stack of amazingly light and smooth crepes.

I have made them for our Easter lunch party with family and friends. However, I haven't had a chance to blog about it until now.

I served the crepes with my favourite passionfruit curd from Bill Granger and a large scope of vanilla ice cream. It was a big hit with many of my guests asking for the crepes recipe.

I have also made some "Easter Eggs Dessert" for the kids at the party by simply filling up the washed empty egg shells with passionfruit curd and place them in ovenproof egg holders and top with piped meringue that is later browned under the grill.

Crepes Recipe

(Adapted from Jane Lawson's Snowflakes and Schnapps - Prune-filled Crepes baked in Caramel with Spiced Cookie Cream)
Serves 6

Ingredients

150 g (5 /12 oz / 1 cup) plain (all-purpose) flour
A pinch of caster (superfine) sugar
A pinch of salt
3 eggs
185 ml (6 fl oz / 3/4 cup) full-cream (whole) milk
185 ml (6 fl oz/ 3/4 cup) soda water
Melted unsalted butter, for cooking

Method

1. Sift the flour, sugar and salt into a non-metallic bowl and make a well in the centre. Whisk together the eggs, milk, and soda water, pour into the well and whisk until smooth. Cover and set aside for 1 hour. Stir gently just prior to cooking.
2. Lightly brush a 23 cm (9 inch) crepe pan or non-stick frying pan with butter and place over medium heat. Pour 60 ml (2 fl oz / 1/4 cup) of the batter into the centre of the pan at a time, swirling to coat the base. Cook for 3-4 minutes, or until lightly golden, then turn and cook for a further 1 minute. Remove from the pan and repeat with the remaining crepe batter, brushing the pan occasionally with a little butter as needed. The first couple are usually inferior and can be discarded, so you should end up with 12 crepes in total. Cover and set aside until ready to use.

Passionfruit Curd
(Adapted from Bills open Kitchen by Bill Granger)

Ingredients

2 eggs
125 ml (1/2 cup) passionfruit pulp
80 g (1/3 cup) caster (superfine) sugar
60 g (2 1/2 oz) unsalted butter, softened

Method

1. Place the eggs, passionfruit and sugar in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Stir continually with a wooden spoon for 7 to 8 minutes, or until the mixture is thick, then remove from the heat and gradually whisk in the butter. Leave to cool.