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Butter and Rum Crepes | Dosed with Grand Marnier and rum and filled with lemon curd, these are no ordinary crepes!

Butter and Rum Crêpes with Lemon Curd

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Even my dubious husband thought these lemon curd filled Butter and Rum Crêpes were an outstanding dessert!

This Dorie Greenspan recipe takes simple crepes and turns them into a multi-faceted treat. They’re perfect for a special brunch offering as well!

Butter and Rum Crêpes filled with lemon curd and topped with fresh berries

Butter and Rum Crêpes with Lemon Curd

I had some 3 day old chocolate chip bars sitting on the counter. The hubby was eyeing those for his dessert. But there was also a plate of these freshly made Butter and Rum Crêpes, filled with lemon curd and topped with berries and a citrus honey sauce. “You know I really don’t like crêpes,” was his response when I asked him to just take a d@$m forkful.

You who have met me in real life realize that’s only what I thought, not what I said, as I took a deep breath. He finally humored me with a courtesy bite, and, as I expected, he was pleasantly surprised. “Boy, is that lemony…and good.” Uh, yeah, lemon curd is nothing new around here…but I kept my wifely comments to myself, while inwardly smiling.

Overhead view of Butter and Rum Crêpes on a white plate with a red handled fork

Dessert or Breakfast?

“Can I eat this for breakfast?” he questioned. So like with a child, I have learned to pick my battles. Tollhouse chocolate chip bars after dinner….and Butter and Rum Crêpes for breakfast. Welcome to my world!

These were not your typical breakfast crepes. The batter was dosed with some dark rum, Grand Marnier plus lemon and orange zest. Sold yet? They were then filled with lemon curd (use either Dorie’s recipe or a premium jarred version from your market) and drizzled with a sauce made of honey, orange and lemon juice and, of course, butter. So whether you want to serve these fancy crepes for breakfast or dessert, you have my permission. Just make sure to make these Butter and Rum Crêpes with Lemon Curd!

Butter and Rum Crêpes on a white plate topped with fresh berries

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Butter and Rum Crepes | Dosed with Grand Marnier and rum and filled with lemon curd, these are no ordinary crepes!

Butter and Rum Crêpes filled with lemon curd

Dosed with Grand Marnier and rum and filled with lemon curd, these are no ordinary crepes!

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 crepes 1x
  • Category: Dessert, Brunch, Breakfast
  • Method: Saute, Simmer
  • Cuisine: French

Ingredients

For the crepes:

  • 2 tablespoons sugar, plus more for sprinkling
  • Finely grated zest of 1/2 lemon
  • Finely grated zest of 1/4 orange
  • Pinch of salt
  • 2 large eggs
  • 3/4 cup whole milk, plus a little more if needed
  • 1 tablespoon dark rum or 11/2 teaspoons pure vanilla
  • 2 teaspoons Grand Marnier (optional)
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup all-purpose flour
  • Canola oil or other flavorless oil, for the pan

For the sauce:

  • 1/3 cup honey
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 7 tablespoons unsalted butter, at cool room temperature

For the Lemon Curd:

  • 11/4 cups sugar
  • 4 large eggs
  • 1 tablespoon light corn syrup
  • 3/4 cup fresh lemon juice (from 45 lemons)
  • 8 tablespoons (1 stick) unsalted butter, cut into chunks

Instructions

  1. Put the sugar and zests into a bowl and rub together with your fingertips until the sugar is moist and very fragrant. Put the sugar and zest into a food processor or blender.
  2. Add the salt, eggs, milk, rum or vanilla, and Grand Marnier, if you’re using it, and blend. Pour in the butter and process until the mixture is well blended.
  3. Add the flour and pulse the machine to incorporate it. Make certain the flour is blended, but don’t overmix. Pour the batter into a pitcher or a large measuring cup with a spout, cover, and refrigerate for at least 2 hours.
  4. When you’re ready to make the crepes, sprinkle a dinner plate with sugar. Then rub an oiled paper towel over the surface of a 7-1/2-inch-diameter crepe pan or a similar-sized skillet. Place over medium heat.
  5. When the pan is hot, lift it from the heat and pour in 2 to 3 tablespoons of batter and immediately swirl the pan to spread the batter in a thin, even layer. Return the pan to the heat and cook until the top of the crepe is set. Check the underside to see if it’s brown, then flip using fingers or a spatula. Cook until the underside is browned.
  6. Transfer the crepe to the sugared plate, sprinkle it lightly with sugar, and continue with the rest of the batter.
  7. To make the sauce, melt the honey in a microwave oven or in a saucepan over low heat. Cool the honey for 5 minutes, then add the orange and lemon juices. Blend or whisk in the butter, adding it a tablespoon at a time. Use immediately or refrigerate and reheat when needed.
  8. If you want to fill the crepes, spoon some lemon curd (see instructions below for making lemon curd) onto the upper-right-hand quarter of each crepe and fold in half and then in thirds to make triangles.
  9. Arrange the crepes on plates, drizzle the sauce over them, and serve immediately.
  10. If you want the filling, make lemon curd. Whisk sugar and eggs in a heavy saucepan; whisk in remaining ingredients.
  11. Over medium-low heat, stir constantly until curd thickens and just starts to bubble. But do not let it boil. Scoop the curd into a heatproof container. Press plastic wrap against surface. Cover, let cool, and then refrigerate.

Notes

Total time does not include chilling time.

 

This recipe can be found in Around My French Table by Dorie Greenspan.

The recipe was shared by ACC_Butter in printable pdf form.

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59 comments on “Butter and Rum Crêpes with Lemon Curd”

  1. Wow, sure beats my half a bagel:@)

  2. A beautiful version LIz! And Bill approved!

  3. These look delicious. Anything with lemon curd has my seal of approval before I even try it! (Maybe even for breakfast.)

  4. These are gorgeous! My brother lives in France, so crêpes are high on the list of family favourites. Love the combination of rum and citrus…

  5. These crepes look incredible Liz! I would love to wake up to a plate of these with all that fresh fruit for breakfast 🙂 Yum!

  6. Crepes are probably my all time favorite since it was one of the few breakfasts I grew up on. Love the crispiness at the edges and plainly with maple syrup.

  7. These crepes are one of the prettiest I’ve seen yet ! I’m gonna check out Dorie’s lemon curd recipe , hopefully , it doesn’t contain hundreds of egg yolks 😛 😀

  8. So beautiful! I love the way you served them – xo

  9. Nothing better than crepes! These look absolutely divine, Liz!

  10. oh dear I was thinking in made something like these, are absolutely wonderful!! I lve crepes!!!

  11. you have strwberries? look beautiful!!!

  12. I love the simplicity and beauty of these crepes. Perfect flavor combination!!

  13. What!? Lemon curd and grand mariner for breakfast! Can I come live with you??!

    These look absolutely amazing! I love your plating in these photos, btw.

  14. What beautiful crepes! Yum!

  15. Beautiful photos as always! Glad you were able to pick your battles and have this one be a win! 🙂

  16. Just the idea of butter and rum in crepes makes me weak in the knees!

  17. Booze dowsed crepes sound amazing and so does the lemon filling. I would have some for breakfast too!

  18. Beautiful, Lizzy! Love how pretty they look with the berries on top! These were definitely a hit in my house! No controversy on this one! Have a great weekend!

  19. Just beautiful! These sound delightful; I’ll have to give these a try!

  20. Oh Liz, how yummy! That’s it, I’m making crepes tonight xo

  21. Breakfast, lunch, dinner….I would eat these for all three.

  22. Oh these look so good!
    I wish I were having them right now, so hungry! Buttered rum and fruit WOW!

  23. Lizzy,
    How’s your hubby doing? These crepes look delicious, so it’s no surprise he liked them.
    Annamaria

  24. Oh my you had me laughing at your replay of how the “crepes went down”. And yes, while I was LOL at your “take the forkful” suggestion I could not imagine you having such a reaction. Which made it even more hilarious. As usual, your photos are off the charts. Gorgeous. Just gorgeous.

  25. Don’t you just love it when that happens. “I done like…” right before a “MMMMMM”. 🙂 these crepes look unbeatable! We both love crepes and I do like the idea of a lemony crepe. Looks delicious!

  26. In my world, I would have actually told Joe to eat the *&^ crepes and he would have laughed at me 🙂
    Glad to hear Mr. Bill is recovering well

  27. That is a really cute write-up, Liz. It’s just as if I am sitting in your kitchen talking this over with you. Love the pix of the crepes with all the different kinds of berries. Nice job. Delicious looking crepes. I sense that things are going as well as we could all hope for Bill and Katie. Saying good-bye to the pooch is a toughie. Rough week.

  28. I could see eating these gorgeous crepes for breakfast or dessert!

  29. And now I know what I’m having for breakfast this weekend. This looks fantastic!!

  30. Gorgeous pictures of awesome crepes. Love those berries!

  31. My husband had the crepes too, I think he secretly wished they were filled with chocolate, but ended up liking the lemon.

  32. These crepes look incredible, I love the lemon curd filling!

  33. Irresistible crepes! No wonder your husband was impressed 🙂

  34. These crepes look scrumptious, Liz.

  35. I have never tried a boozy crepe… but that must change. 🙂

  36. What a perfect Sunday morning breakfast/brunch. Less than 12 hours away so I’m having dessert for breakfast!

  37. Good grief those look awesome!

    Mine were not… at least my sauce was good.

  38. Absolutely a breakfast food… good timing for a Bill approved treat.

  39. Ha, I would have taken the plate and ran to have them all to myself.

  40. I know what I’m making for my next dinner party…these gorgeous crêpes; recently I made crêpe suzette and they were a hit, but ones filled with lemon curd and a butter and rum flavourings sound enormously better. I don’t doubt that Bill enjoyed the bite I know for sure I would have!

  41. I should have known you would put berries on top of your crepes. They look gorgeous, and I’m sure they tasted great too. Hope Bill is recovering nicely. Thinking of you this week.

  42. Your presentation is divine and your inner voice is hilarious! !

  43. This are superb looking crepes Liz! its gorgeous just by the presentation, no wonder Bill liked after the first bite 🙂

  44. Liz, beautiful presentation – so nice that the crêpes met with approval when you served these lovelies!
    P.S.: I do hope that both your husband and your daughter are on the mend – keeping you and your family members in our thoughts! All the very best from all of us!

  45. Beautiful as always! Who can resist these crepes? Not even your husband! I wish him a quick recovery!

  46. I’m with Bill on this one. I liked these for dinner, but I would have loved them for breakfast…Yours came out beautifully.

  47. Your crepes look devine! The berries on top are the perfect finishing touch.

  48. Yes please. First off I’m envious you can make crepes. I’ve tried multiple times and have failed miserably! I have this cookbook and maybe I should try just one more time to make my own crepes!

  49. Love your presentation – beautiful. I am glad your hubby liked these crepes. They were a hit at my house.

  50. I agree – just make them! I have to try the citrus sauce next time – I just made the crepes and added nutella and strawberries. I thought the crepes were quite rich on their own but I loved them. Nice photos!

  51. Gorgeous photos! I made lemon curd to go with these, too, and they were wonderful. I hope everyone is well.

  52. It always makes me laugh when I hear how you have to convince Bill to sample some of the things you make, Liz. I’d be attacking your food even before you give me the ok to eat it! These crepes sound AMAZING. Butter, rum, zest, curd – it’s all good!

  53. I love how he asked if he could have these for breakfast. I would certainly love them for breakfast too! Love your photos.

  54. He doesn’t like crepes? I admit, it’s not my first choice of dessert but ‘not like’ is not applicable here. 🙂 Lemon curd, however, is a big big like!

  55. Crêpes are a standard breakfast at our house (sprinkled with sugar and drizzled with lemon or lime juice) but your fancy version would be gorgeous for dessert as well, Liz. I love that you got your picky eater to try a bite. Nothing more frustrating to the cook than when someone won’t even TRY!

  56. I’ll take some for breakfast AND dessert!

  57. Those are beautiful.

  58. So beautiful with the berries!

  59. I would have them for breakfast or dessert or both! 😉 I love crepes and yours look pretty enough to eat!

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