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Lemon Curd Breakfast Crepes
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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 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.