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 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.
Lemon Curd Breakfast Crepes
- 2 eggs
- 1 cup flour
- 1 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, , melted
- 1 1/2 c sugar
- 4 egg yolks
- 1 cup lemon juice
- 2 tablespoons lemon zest
- 3/4 cup unsalted butter, , cut into small squares
- 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.
- Let the batter stand for 30 minutes while you make the lemon curd.
- Put your pan on high heat and let it get good and hot.
- Melt a small bit of butter in it, pouring out the excess 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 cup 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 waxed paper between and freeze, refrigerate, or set aside. I usually roll mine as they come off the stove.
- 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 with the curd - a little messier but delicious.
- Carefully roll the crepe to enclose the filling.
- Sprinkle with sugar or powdered sugar, garnish, and serve.
- In a microwave safe bowl whisk egg yolks, sugar, juice, and zest if using it, until smooth.
- Microwave in one minute intervals until mixture is thick and coats back of metal spoon.
- 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.
If you like Lemon Curd Breakfast Crepes you may also like…
Nutella Stuffed Crepes Let the Baking Begin
Crepes with Ricotta Cheese and Blueberries Julia’s Album
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