Lemon Mousse Crepes with Blueberry/Raspberry sauce

Blueberry raspberry sauce

1 cup water

1/2 cup sugar

1 tsp lemon juice

1 tsp vanilla extract

2 tbsp cornstarch mixed with 2 tbsp water

1/2 cup blueberries

1/2 cup raspberries 

In a pot heat water, sugar, lemon juice, vanilla and cornstarch over medium high heat.

Whisk occasionally until the mix starts to bubble and thicken.

Add in the blueberries and raspberries and cook for another 10-12 minutes.

Remove and place into a container to let cool in the fridge

**I doubled the recipe because I like having extra in a jar to use on pancakes or French toast. 

Homemade Lemon curd

3 egg yolks

Zest from 1 lemon

1/4 cup fresh lemon juice

6 tbsp sugar

4 tbsp butter

In a small pot add the egg yolks, lemon zest, lemon juice and sugar.

Heat the mixture over medium heat continuously mixing with a wooden spoon until the mix is thick enough to coat the back of the spoon.

Remove from heat and stir in butter 1 tbsp at a time.

Scoop lemon curd into a container and let cool in the fridge before you use. 

Original recipe from: http://www.scatteredthoughtsofacraftymom.com/2014/01/lemon-curd-recipe.html?m=1

Lemon mousse

1 cup cup lemon curd

2 cup of heavy whipping cream

1/4 cup sugar

2 tsp vanilla

Whip together the heavy cream, sugar and vanilla.

Once it starts to form peaks add in the lemon curd and mix until combined. 

Original recipe from: http://www.bakeify.com/blog/easy-lemon-mousse/

Scoop the lemon mousse into the crepe then pour some blueberry raspberry sauce over the crepes.