crepes
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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.
Course Breakfast
Cuisine European
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Author Marye Audet

Ingredients

Crepes

  • 2 eggs
  • 1 cup flour
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter , melted

Lemon Curd

  • 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

Instructions

Crepes

  • 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.

Lemon Curd

  • 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.