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This morning I made lemon curd crepes for breakfast. I don’t do that often because it always seems in my head that they take a long time..But the truth is that crepes are really quick to do, impressive and delicious.
I make lemon curd in the microwave when I am pushed for time. It is quite easy to do..altho the finished product does not have quite the same silky texture as the kind on top of the stove. Use your lemon curd recipe, put all together except the butter..microwave on highfor 3-5 minutes stirring every minute until thick, remove..whisk inbutter a little at a time until smooth. I have a key lime curd recipe that can be used for any citrus curd – just change the juice.
Be sure your crepe pan is good and hot before pouring the batter in…and if you are like me the first one is a gift to the dog.
Tender, delicate crepes filled with tangy, rich lemon curd are easy to make and fabulous for breakfast or brunch.
Ingredients
- 1 c flour
- 1 c milk
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbs butter melted
- 2 eggs
Instructions
- Whisk the eggs until foamy'
- Add the rest of the ingredients and whisk gently until you have a thin batter.
- Do not over whisk as it will cause the finished crepe to lose it's delicacy and be tough.
- Put your pan on high heat and let it get good and hot.
- Melt a small bit of butter in it, pouring out the exces into a bowl - do not let the butter start to burn.
- I also usually spray my pan with PAM just to be sure that there is no sticking.
- Pour the batter in with a 1/4 c measure, simultaniously swirling the hot pan so the batter flows in a thin layer over the pan.
- Cook until the top side has popped bubbles and is no longer shiny.
- Flip carefully and cook a few seconds...remove from pan to plate.
- At this point you can stack them with waxpaper between and freeze, refrigerate, or set aside. I usually roll mine as they come off the stove because I am a whiz at multi tasking.
- Take a couple of tablespoons of the curd and place it in a line down the crepe about 1/3 of the way in from the side.
- Conversely, you can cover the whole crepe wih the curd - a little messier but delicious.
- Carefully roll the crepe to enclose the filling.
- Sprinkle with sugar or powdered sugar, garnish, and serve.
And here are the step by step instructions with pictures.
Whisk the eggs until foamy
Add the rest of the ingredients and whisk gently until you have a thin batter. Do not over whisk as it will cause the finished crepe to lose it’s delicacy.
Put your pan on high heat and let it get good and hot..melt a small bit of butter in it, pouring out the exces into a bowl..do not let the butter start to burn.I also usually spray my pan with PAM just to be sure that there is no sticking.
Pour the batter in with a 1/4 c measure, simultaneously swirling the hot pan so the batter flows in a thin layer over the pan. Cook until the top side has popped bubbles and is no longer shiny
Flip carefully and cook a few seconds…remove from pan to plate.
At this point you can stack them with waxpaper between and freeze, refrigerate, or set aside. I usually roll mine as they come off the stove because I am a whiz at multi tasking.
Take a couple of tablespoons of the curd and place it in a line down the crepe about 1/3 of the way in…Conversely, you can cover the whole crepe wih the curd..a little messier but delicious..Carefully roll the crepe to enclose the filling, sprinkle with sugar or powdered sugar, garnish, and serve.
8-10 depending on size of crepes
If you need a good crepe pan (it makes it a lot easier to make them!) Here is one I like a lot. Just click on the image for more details.
