Prep Time: 10 minutes
Cook Time: 1 minutes
Ingredients4-6 small Crepini® Egg Wraps with (Cauliflower, Gluten-Free Grains, or Sweet Potato)
2 ounces creme fraiche
½ cup heavy whipping cream
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter
¼ cup lemon curd
1 tablespoon fresh thyme leaves
- To the bowl of a stand mixer fitted with the whip attachment, add the creme fraiche, heavy whipping cream, lemon zest, and vanilla. Whip until soft peaks form. Place in the refrigerator until ready for assembly.
- To a 12-inch nonstick pan over medium heat, melt the butter. Place a Crepini in the pan and warm 10-15 seconds per side. Place on a palte and repeat process with remaining Crepinis.
- Add a dollop of whipped creme fraiche to the center of each Crepini. Drizzle some lemon curd over the top and swirl to combine. Top with thyme leaves and roll.
- Repeat process with remaining ingredients.