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 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.
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!
More Pancake Recipes You’ll Love:
- Lemon Poppy Seed Crepes with Lemon Curd from Country Cleaver
- Brown Butter Crepes with Berry and Cheesecake Filling
- Crepes with Grilled Peaches & Cream from Two Peas and Their Pod
- Classic Buttermilk Pancakes
- Strawberry Crepes from Barbara Bakes
Butter and Rum Crêpes filled with lemon curd
Dosed with Grand Marnier and rum and filled with lemon curd, these are no ordinary crepes!
- 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
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 1–1/2 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:
- 1–1/4 cups sugar
- 4 large eggs
- 1 tablespoon light corn syrup
- 3/4 cup fresh lemon juice (from 4–5 lemons)
- 8 tablespoons (1 stick) unsalted butter, cut into chunks
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the crepe to the sugared plate, sprinkle it lightly with sugar, and continue with the rest of the batter.
- 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.
- 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.
- Arrange the crepes on plates, drizzle the sauce over them, and serve immediately.
- If you want the filling, make lemon curd. Whisk sugar and eggs in a heavy saucepan; whisk in remaining ingredients.
- 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.
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.