Strawberry Lime crepes

So I was cleaing out my fridge and found many limes needing to be used right away. So I made lime curd which freezes very well if needed. But I decided to use it right away on these crepes we had for breakfast on New Years Day. I spread a thin about of lime curd over the whole crepe, put a little fresh whipped cream, and strawberries and folded them in fourths. A little lime zest always adds a nice elegance as well. Lime Curd is very easy to make and is one of the most decedent things. You should try it some time. Here's the goods:

La'Cademie de Cuisine's Lime Curd (this in only one rendition)
Zest and juice of 6-8 limes (about 1/2 cup juice)
8 oz. butter
4 eggs
12 oz. sugar
1. In a medium saucepan heat the butter and lime juice to a boil.
2. In a separate bowl, whisk the eggs and sugar together.
3. When the lime juice come up to temperature, add a little to the eggs to temper them. Add a little at a time until all is mixed in.
4. Return to saucepan. Add zest and put over medium heat Whisking constantly.
5. When the mixture comes to a boil and becomes thick, strain, cover with plastic and chill until ready to use.

I like this as a fruit dip, with shortbread cookies, or as a tart filling. Soon there will be a picture, but it's in the freezer now and wouldn't look so appetizing.

I made a crepe cake by layering the same ingredients that I made the crepes out of and letting it chill before cutting to let it set up a little. It was delicious.