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Crepes with Lemon Curd and Fresh Raspberries

Crepes with Lemon Curd and Fresh Raspberries

My daughter asked if I would make crepes for breakfast this morning. I normally just serve butter and powdered sugar on our breakfast crepes but I decided to try something different this time. I  grabbed the leftover Lemon Curd and some fresh raspberries out of 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 is a quick and simple recipe but tastes gourmet and delicious – it is a wonderful breakfast treat but would also make a delicious dessert.

Crepes with Lemon Curd and Fresh Raspberries

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 crepe batter thoroughly. Make sure there are no lumps in the batter.

Heat a small nonstick pan over medium heat. Spray with cooking spray and using a small ladle, spoon about 3-4 tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so that the batter spreads evenly over the bottom of the pan. Cook for 30 seconds to 1 minute per side; flip and cook for 10 seconds then remove from pan.  Side Note: Most people only cook one side but I cook both.

Spread some lemon curd over the bottom of the crepe then roll. Sprinkle the top with raspberries and powdered sugar. Serve immediately. Enjoy.

Crepes with Lemon Curd and Fresh Raspberries

Crepes with Lemon Curd and Fresh Raspberries

Crepes with Lemon Curd and Fresh Raspberries

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast, Dessert
Cuisine: French
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 4 eggs
  • 1 ⅓ cup milk
  • 1 tbsp melted butter
  • ½ tsp vanilla extract
  • 1 cup flour
  • 1 tbsp white sugar
  • ½ tsp salt
  • 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 crepe batter thoroughly. Make sure there are no lumps in the batter.
  • Heat a small nonstick pan over medium heat. Spray with cooking spray and using a small ladle, spoon about 3-4 tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so that the batter spreads evenly over the bottom of the pan. Cook for 30 seconds to 1 minute per side; flip and cook for 10 seconds then remove from pan.
    Side Note: Most people only cook one side but I cook both.
  • Spread some lemon curd over the bottom of the crepe then roll. Sprinkle the top with raspberries and powdered sugar. Serve immediately. Enjoy.
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18 Comments

  1. 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.

  2. 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.

    1. 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

  3. 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!

  4. 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.

  5. 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!