Red Currant Bakery

Crepe Batter
0 Into a blender add in the eggs, melted butter, lukewarm milk, salt, vanilla, lemon zest and flour. Blend until smooth scraping down the sides if necessary.
2 Pour the batter into a bowl and cover with a sheet of plastic or a lid and place it in the fridge for at least an hour.
Raspberry Jam
4 Add the rinsed raspberries, sugar, and lemon juice into a small pot. Cover with a lid and place over medium low heat.
5 Cook for a few minutes until the mixture begins to bubble. Remove the lid, stir the raspberries and let them continue to cook over medium low heat until they've reduced and thickened slightly.
6 Remove the pot from the heat and pour the jam into a shallow heat safe dish to cool off.
Lemon Curd
8 *This will make more lemon curd than you need but it's difficult to make a smaller amount without over cooking the egg yolks.
9 In a large metal bowl or the top portion of a double boiler, add in the egg yolks, sugar, salt, lemon zest and lemon juice. Whisk to combine.
10 Add about 2″ of water into a sauce pan or the bottom of the double boiler. Bring to a simmer and then reduce the heat to low so that it maintains a simmer.
11 Place the bowl with the egg and lemon mixture over the pot of simmering water. Whisk constantly, cooking the mixture until it thickens. It’s done when the mixture is thick like mayo, essentially when you stop whisking the mixture should stop moving, it will sort of just firm up.
12 Once thick, immediately remove the bowl from the pot of water and turn off the heat.
13 Add the cold mascarpone into the hot curd, one spoonful at a time. Whisk one spoonful of mascarpone into the lemon curd until completely dissolved before adding in the next spoonful.
14 Continue adding the mascarpone in until it is all used up.
15 Pour the mixture through a sieve into a large shallow bowl and place a piece of plastic onto the surface. Place the bowl in the fridge until cold and thick.
Yogurt Whipped Cream
17 In a medium mixing bowl, whisk together the greek yogurt, vanilla bean paste, sugar, salt, and heavy cream.
18 Whisk by hand, first slowly and then once combined a bit more vigorously. Whip until lines appear - we're not going for stiff peaks but it will thicken quickly. Place the bowl in the fridge until its time to serve.
Cook the Crepes
20 Heat your crepe pan over medium low heat. Give it at least 5-7 minutes to heat up but don't be tempted to turn the heat any hotter.
21 Stir the poppyseeds into the rested crepe batter.
22 Grease the pan with about 1/2 a teaspoon of butter, we just want to grease the surface so wipe off any excess with a paper towel.
23 Ladle or scoop about 1/4 cup of batter onto the hot pan, the batter should sizzle a little. Immediately swirl the pan around to evenly distribute the batter trying to get it as thin as possible. I use the base of the ladle to spread the crepe batter in a circular motion going from the center toward the outer edge. If you have one you can also use a crepe tool to spread it.
24 Cook for about a minute, until the top looks dry. Check the underside it should be a light golden brown. The crepe should easily release from the pan. Flip the crepe and cook for another 30 seconds. 
25 Transfer the crepe to a large plate and store it in the microwave to keep them from drying out or getting too cold.
26 Continue cooking until all of the crepe batter has been used.
To Serve
28 Working with one crepe at a time, spread a spoonful of the yogurt whipped cream onto half of the crepe.
29 Spoon a tablespoon or so on top and gently spread it out, then a tablespoon of raspberry jam.
30 Fold the empty half of the crepe over the side with the filling. Then fold it in half again.
31 Top each of them with a bit more of the fillings and a light dusting of powdered sugar.