BREAKFAST SPECIAL

Gesine Bullock-Prado: Lemon Crepes With Chantilly Cream

- Photographs by GREG DUPREE

‘The flavors bring a spot of warm sunshine to a chilly morning,’ says Bullock-Prado, who shares a recipe from her new cookbook My Harvest Kitchen. ‘It’s so delicious on its own, but you can top it with everything from fresh fruit, jam, curd, whipped cream, maple syrup—or all of the above!’

4 large eggs

1¼ cups whole milk

¼ cup granulated sugar

2 Tbsp. melted unsalted butter

1¼ tsp. grated lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)

2 pinches of kosher salt, divided

1 cup (about 4¼ oz.) all-purpose flour

2 oz. cream cheese, softened

¼ cup powdered sugar

½ tsp. vanilla extract

1 cup cold heavy whipping cream

Cooking spray or butter

Your favorite fruit jam

1. Place eggs, milk, granulated sugar, butter, lemon zest and juice, and one pinch of the salt in a bowl or blender; whisk or process until smooth, about 15 seconds. Add flour, and whisk or process until fully combined and smooth, about 30 seconds. Cover batter, and refrigerate for at least 1 hour or up to 2 days.