Crepes with Lemon Curd and Fresh Raspberries
My daughter asked if I would make crepes for breakfast this morning. I normally serve them our usual way–crepes with melted butter and powdered sugar, but I decided to try something different this time. I grabbed the leftover lemon curd and some fresh raspberries from the refrigerator and thought they would make delicious toppings for the crepes. My family slathered their crepes in lemon curd, rolled them up, tossed some fresh raspberries on top, then sprinkled them with powdered sugar. These crepes were a huge hit & disappeared quickly. This easy crepe recipe paired nicely with some breakfast potatoes and twisted bacon.
Crepes with Lemon Curd and Fresh Raspberries
Ingredients:
- 4 eggs
- 1⅓ cup milk
- 1 tbsp melted butter, plus more for cooking
- ½ tsp vanilla extract
- 1 cup flour
- 1 tbsp white sugar
- ½ tsp salt
Serving:
- Lemon curd
- Fresh raspberries
- Powdered sugar
How to Make Crepes with Lemon Curd and Fresh Raspberries
Combine all ingredients in a large bowl; use an immersion blender (or whisk) to mix the crepe batter well. Make sure there are no lumps in the batter.
Heat some butter in a small nonstick pan over medium heat.
Ladle about 3-4 tablespoons of crepe batter into the hot skillet. Tilt the pan clockwise to allow the batter to spread evenly over the bottom of the skillet. Cook for 30-60 seconds per side; flip and cook for 10 seconds, then remove from the skillet. Side Note: Flipping them over is optional.
Spread some lemon curd over the bottom of the crepe, then roll.
Sprinkle the top with raspberries and powdered sugar.
Serve immediately. Enjoy.
Equipment
Ingredients
- 4 eggs
- 1⅓ cup milk
- 1 tbsp melted butter plus more for cooking
- ½ tsp vanilla extract
- 1 cup flour
- 1 tbsp white sugar
- ½ tsp salt
Serving:
- Lemon curd click link above for recipe
- Fresh raspberries
- Powdered sugar
Instructions
- Combine all ingredients in a large bowl; use an immersion blender (or whisk) to mix the crepe batter well. Make sure there are no lumps in the batter.
- Heat some butter in a small nonstick pan over medium heat.
- Spread some lemon curd over the bottom of the crepe, then roll.
- Sprinkle the top with raspberries and powdered sugar.
- Serve immediately. Enjoy.
They look delicious, Pam! Lemon curd is an excellent choice for filling! Have a great week 🙂
Great presentation Pam and they sound delicious.
This is the perfect Valentine’s Day brunch 🙂
This looks so delicious, Pam!
Crepes are such a nice, fancy but simple treat for breakfast or dessert! I love fresh fruit and whipped cream in mine, the husband is a fan of Nutella and sliced bananas. I fry mine on both sides, as well.
These crepes look beautiful ! I love with lemon curd and raspberries!
This is so summery and beautiful!
how perfectly dainty and sophisticated! this is way too classy for me, pam, but it sure is purdy. 🙂
Oh my goodness! Can I come to your house for breakfast!
Hi. There is something wrong with your website. It takes forever to open and when you click on for a recipe like bruschetta, for example, it doesn’t open.
Norma,
Thank you for letting me know. I have my hosting company looking into it. Please let me know if it gets any worse!
Thanks,
Pam
mmm, more of that yummy lemon curd! with fresh raspberries, what’s not to love?! they look beautiful!
Delicious – a special breakfast.
This is definitely my ideal breakfast! I LOVE lemon curd!!
The photo just make me drool, so beautiful crepes. I would definitely try it, since my sons, like your daughter want to taste something new and maybe they would like it. I have been serving them toffee pudding this past few days and maybe this will do better. I just hope to perfect the plating so it can enticed my kids =) Thanks again!
I have a crepe pan that has been neglected far too long. I need to dust it off and make these. Seriously great plating on this one, Pam.
I didn’t know that is was this easy to make. Thanks! I’ve always seen them in restaurants looking so classy that I always thought they were complicated to make.
Just discovered your website. I have never made crepes before but was inspired by your explanation and photos. Mine didn’t look like yours, but they were scrumptious!