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1
To make the lemon curd, add enough water to a medium saucepan (or the bottom of a double boiler) to come about 1 inch up the side.
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2
Bring to a simmer over medium heat.
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3
Put the egg yolks and sugar in a medium nonreactive metal bowl and whisk until smooth and pale yellow, about 1 minute.
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4
Add the lemon zest and juice and whisk until smooth.
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5
Once the water reaches a simmer, reduce the heat under the pan to low and place the bowl with the egg mixture in it on top; the bowl should not touch the water.
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6
Cook, whisking constantly, until the curd thickens, is light yellow, and coats the back of a spoon, about 8 minutes.
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7
Remove from the heat and whisk in the butter a piece at a time, allowing each addition to melt before adding the next.
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8
Transfer to a clean bowl and press a piece of plastic wrap directly on the surface of the curd.
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9
Refrigerate until cold, at least 2 hours or overnight.
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10
To make the blueberry compote, combine 1 pint of the blueberries, the sugar, and the lemon zest and juice in a medium saucepan over high heat.
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11
Bring to a boil and cook until the sugar has melted and the berries are soft, 5 minutes.
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12
Stir together the cornstarch and 1 1/2 tablespoons water in a small bowl.
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13
Stir into the blueberries and cook until thickened, about 1 minute.
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14
Remove from the heat and add the creme de cassis and the remaining 1 pint blueberries.
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Let cool to room temperature.
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16
The compote can be covered and refrigerated for up to 1 day.
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17
To make the crepes, whisk together the eggs, yolks, and granulated sugar in a medium bowl until smooth.
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18
Add the limoncello and milk and mix until combined.
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19
Add the flour and mix until just smooth.
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Stir in the butter.
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21
Cover the bowl and let sit for 30 minutes at room temperature or refrigerate for up to 4 hours.
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22
Line a large plate with parchment or wax paper.
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23
Heat a crepe pan or an 8-inch nonstick skillet over medium heat and spray with cooking spray.
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24
Add 3 tablespoons crepe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom.
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25
Cook until the center of the crepe is cooked through and the edges are lightly browned, about 1 minute.
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26
Gently flip and cook the other side for 20 seconds.
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27
Invert the crepe onto the prepared plate.
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28
Repeat with the remaining batter, spraying the pan with cooking spray and placing parchment paper between crepes.
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29
The crepes can be made 1 day in advance, covered, and refrigerated.
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30
Preheat the oven to 325F.
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31
Line a baking sheet with parchment paper.
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32
Place the crepes, pale side up, on a flat surface and spread about 3 tablespoons of the lemon curd down the center of each crepe.
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33
Using a slotted spoon, top the curd with some of the blueberry compote (reserve the leftover blueberry syrup), then roll up each crepe.
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34
Arrange the crepes, seam side down, on the baking sheet, brush the tops with a little of the brown butter, and sprinkle with a little confectioners sugar.
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35
Heat in the oven until just warm, 1 to 2 minutes.
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36
Drizzle some of the brown butter and blueberry compote syrup onto 6 large plates.
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37
Place 2 crepes on each plate, drizzle the tops with a little more of the brown butter and some of the blueberry syrup, and garnish with mint if desired.
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38
Combine the butter and salt in a medium saute pan over medium-high heat and cook, swirling the pan several times, until golden brown, about 2 minutes.
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39
Serve hot.
