1 1/2 Tablespoons plus 1/2 teaspoon unsalted butter, melted (plus, more to grease the pan)
6 ounces blackberries, raspberries or other fresh berries
Mint leaves to garnish
Stir Lemon Curd and cream together until blended. Set aside.
Whisk flour, milk, sugar, salt, pure vanilla extract and egg together in a small bowl until smooth. Add the 1 1/2 Tablespoons of melted butter and mix again quickly. Batter should be the consistency of light cream. Let stand for at least 20 minutes.
Preheat oven to warm.
Heat a lightly buttered 8-inch skillet over medium-high heat. Stir batter and pour 2 Tablespoons into one side of pan, rotating the pan so batter spreads evenly. Cook until sides begin to brown and leave edge of pan, about 1 minute. Carefully flip up an edge with your fingers and flip crepe over. Cook second side about 20 seconds, then flip onto a plate. Continue until all the batter is used, buttering the pan each time. You should have at least 8 crepes. Cover lightly with wax paper or foil, and keep warm in oven.
Fold crepes in quarters, putting 2 on each plate. Spoon 2 Tablespoons of the lemon cream in the middle of each plate and top with berries. Add a couple of mint leaves and serve.