Lemon Curd Breakfast Crepes

Lemon Curd Breakfast Crepes are an easy breakfast that looks fancy. That’s my favorite kind! Y’all… this is an old post with old images. Cringeworthy images, I know. Still, the recipe is delicious and one day I’ll remember to retake the pictures, right?

lemon curd crepes

Lemon curd can be made in the microwave and it is really easy to do. I like to make a big batch because it does keep quite well in the refrigerator. It’s wonderful on toast or biscuits.. or on spoons and fingers! Tangy but rich and sweet – lemon curd is a perfect balance between flavors.

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. I don’t know what it is but I can almost never get the first crepe to work.

Turning the pan as you are putting in the batter is a little tricky and it takes some practice.Basically you will be rotating your wrist so that your hand turns in a circle. That forces the batter to flow over the bottom of the hot pan.

If you need a crepe pan this is one of my favorites. It is an affiliate link so if you click through and buy it helps support the blog — thank you!  I like this Cuisinart 10-Inch Crepe Pan from Amazon. Cuisinart is a great brand and it’s on sale for half price at this writing.


Lemon Curd Breakfast Crepes
Prep time
Cook time
Total time
Crepes are easier to make than you might think. Filled with lemon curd and garnished with a few berries they are a beautiful, sunny breakfast treat.
Recipe type: Breakfast
Cuisine: European
Serves: 8 to 10
  • 2 eggs
  • 1 cup flour
  • 1 cup milk
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter, melted
Lemon Curd
  • 1½ c sugar
  • 4 egg yolks
  • 1 cup lemon juice
  • 2 tablespoons lemon zest
  • ¾ cup unsalted butter, cut into small squares
  1. Whisk the eggs until foamy
  2. Add the rest of the ingredients and whisk gently until you have a thin batter.
  3. Do not over whisk as it will cause the finished crepe to lose it's delicacy and be tough.
  4. Let the batter stand for 30 minutes while you make the lemon curd.
  5. Put your pan on high heat and let it get good and hot.
  6. Melt a small bit of butter in it, pouring out the excess into a bowl - do not let the butter start to burn.
  7. I also usually spray my pan with PAM just to be sure that there is no sticking.
  8. Pour the batter in with a ¼ cup measure, simultaneously swirling the hot pan so the batter flows in a thin layer over the pan.
  9. Cook until the top side has popped bubbles and is no longer shiny.
  10. Flip carefully and cook a few seconds...remove from pan to plate.
  11. At this point you can stack them with waxed paper between and freeze, refrigerate, or set aside. I usually roll mine as they come off the stove.
  12. Take a couple of tablespoons of the curd and place it in a line down the crepe about ⅓ of the way in from the side.
  13. Conversely, you can cover the whole crepe with the curd - a little messier but delicious.
  14. Carefully roll the crepe to enclose the filling.
  15. Sprinkle with sugar or powdered sugar, garnish, and serve.
Lemon Curd
  1. In a microwave safe bowl whisk egg yolks, sugar, juice, and zest if using it, until smooth.
  2. Microwave in one minute intervals until mixture is thick and coats back of metal spoon.
  3. Remove from microwave and add butter, a little at a time, whisking smooth after each addition. Let cool completely. Store for up to 3 weeks.
Nutrition Information
Serving size: Carbs:11.0 Calories: 91 Fat: 3.8

If you like Lemon Curd Breakfast Crepes you may also like…

Lemon Cream Jelly Roll

Lemon Bread Breakfast Braid

 Nutella Stuffed Crepes Let the Baking Begin

Crepes with Ricotta Cheese and Blueberries Julia’s Album




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