Savory crepes

Savory side: Julia Child taught us everything we know about crepes: They cook in less than a minute, they can be made days ahead, and they taste great sweet or savory. (Bill Hogan/Chicago Tribune)

Sweet crepes with lemony grapefruit curd

Prep: 15 minutes

Servings: 4

Note: Use fresh berries mashed with a little sugar when they are in season. Jarred lemon curd can be substituted for the homemade lemony grapefruit curd. I also like to smear the crepes with apple butter or pumpkin butter and garnish with sauteed apples in place of the berries.


3 tablespoons mascarpone or creme fraiche

A little half-and-half or milk

10 warm cooked 7-inch crepes, see recipe

About 3/4 cup lemony grapefruit curd, at room temperature

½ cup mixed frozen unsweetened berries (such as raspberries, blueberries, sliced small strawberries), thawed

Powdered sugar

Whisk the mascarpone and a little half-and-half in a small bowl until light and almost pourable. Place 1 crepe on a serving plate. Smear with about 1 tablespoon curd. Top with another crepe and smear it with curd. Repeat to stack all the crepes. Spoon thinned mascarpone over the crepe stack. Spoon berries over all. Sprinkle with powdered sugar.

Nutrition information:
Per serving: 456 calories, 24 g fat, 13 g saturated fat, 234 mg cholesterol, 211 g carbohydrates, 13 g protein, 164 mg sodium, 1 g fiber.

Lemony grapefruit curd

Prep: 10 minutes
Cook: 5 minutes
Chill: several hours
Makes: a generous 1 1/2 cups


2 large eggs

2 egg yolks

1 medium grapefruit, washed

1 small lemon, washed

2 tablespoons cornstarch

½ cup sugar

Pinch salt

5 tablespoons unsalted butter, softened

1. Beat the eggs and egg yolks in a small bowl. Use a rasp grater to remove the colored part of the grapefruit and lemon rinds (do not grate the bitter white pith) into a small saucepan. Squeeze the juices into a measuring cup. Remove the seeds; pour about 2/3 cup of the juice into the saucepan. (Reserve any remaining juice for another use.)

2. Whisk cornstarch into juices in the saucepan until dissolved. Whisk in sugar and salt. Cook, stirring, over medium heat until clear and thickened, 2-3 minutes.

3. Spoon a little of this thickened juice mixture into the beaten eggs to gently warm them. Then stir the egg mixture back into the saucepan. Cook over very low heat, stirring constantly with a wooden spoon, just until the mixture starts to thicken enough to lightly coat the back of the spoon. Do not let it boil or it will curdle. Remove from the heat. Whisk in the butter, a tablespoon at a time, until incorporated. Scrape into a glass jar and refrigerate several hours or up to 2 weeks.

Nutrition information:
Per tablespoon: 55 calories, 3 g fat, 2 g saturated fat, 37 mg cholesterol, 6 g carbohydrates, 1 g protein, 13 mg sodium, 0 g fiber.