Chocolate Lemon Curd Crepes with Whipped Cream

Chocolate Lemon Crepes

These crepes are an easy make ahead breakfast that is quick to put together the morning of. The batter for the crepes can be made the night before, and they take about a minute to cook. Topped with whipped cream, chocolate sauce and lemon curd, these are a fantastic dessert. If you add a cream sauce, some egg and sausage and you have a fantastic savory brunch dish.

As we close in on Mother’s Day we are trying out more dessert and breakfast recipes than ever. Our annual Mother’s Day tradition is an elaborate brunch spread, most of which I have a hand in cooking when we are local to family. I menu plan for weeks ahead of time, gathering my favorite recipes on Pinterest and making shopping lists. This year we are too far to make the trip and will be having a quiet Mother’s Day at home with our little family. Cooking these recipes that I’ve posted for the blog has made the transition a bit easier.

To get the crepes started, combine flour, sugar, and salt in a small bowl.Crepes IngredientsCombine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour or overnight. Heat an large nonstick pan over medium heat.
Pour just under ¼ cup batter into pan; use the bottom of the cup to lightly and quickly spread the batter on the pan in a circle.Batter in Pan

Cook 1 minute and lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.Crepe DoneTurn crepe over, and cook for 30 seconds or until center is set.Crepe Cooking

Once the crepe has cooled slightly, spread some chocolate sauce on one half and lemon curd on the other half. Put some whipped cream on one quarter of the crepe and fold the sides over it. Add more lemon curd and chocolate shavings if desired.Chocolate Lemon Crepes with Whipped CreamMy favorite lemon curd recipe is: Epicurious Lemon Curd

My favorite chocolate sauce recipe is an easy trick I learned years ago. Take an equal amount of heavy cream and the chocolate chips of your choice [I prefer semisweet]. Put them in a microwave safe bowl, microwave for 1 minute. Let stand untouched for two minutes. Mix. Perfect chocolate ganache, every time!

My favorite whipped cream recipe is a ratio recipe: 1 cup heavy cream, 1 tbsp vanilla, 1 tbsp powdered sugar. Make sure your cream is as cold as can be. If you can, keep the stand mixer bowl and whisk in the freezer before making it. Whisk on high until your cream is whipped to semi-soft peaks, roughly 2 minutes.Crepes Side View

 

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Chocolate Lemon Curd Crepes with Whipped Cream

These crepes are an easy make ahead breakfast that is quick to put together the morning of. The batter for the crepes can be made the night before, and they take about a minute to cook. Topped with whipped cream, chocolate sauce and lemon curd, these are a fantastic dessert. If you add a cream sauce, some egg and sausage and you have a fantastic savory brunch dish.
Yield 12 Crepes
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Brunch, Dessert
Cuisine French
Author Sabrina Snyder

Ingredients
 

  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 cup reduced fat 2% milk
  • 1/2 cup water
  • 1 tablespoon butter , melted
  • 2 large eggs
  • chocolate sauce
  • whipped cream
  • lemon curd
  • chocolate bar , for shaving on top of crepes with microplane grater

Instructions

  • Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender.
  • Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour or overnight.
  • Heat an large nonstick pan over medium heat.
  • Pour just under ¼ cup batter into pan; use the bottom of the cup to lightly and quickly spread the batter on the pan in a circle.
  • Cook 1 minute and lift the edge of the crepe with a spatula to test for doneness.
  • The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
  • Turn crepe over, and cook for 30 seconds or until center is set.
  • Place crepe on a towel; cool completely.
  • Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

Notes

Recipe adapted from Cooking Light: http://www.myrecipes.com/recipe/basic-crepes-1

Nutrition

Calories: 75kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 56mg | Sugar: 2g | Vitamin A: 115IU | Calcium: 28mg | Iron: 0.7mg
Keyword: Chocolate Lemon Curd Crepes with Whipped Cream, crepes, lemon curd

Crepes Side View

Nutella Filled Lemon Curd Crepes with Whipped Cream

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I wish I had these right now. I love lemon curd and I am a huge fan of a good crepe. I’ll have to pin this to try later.

  2. I like the idea of making crepes at home. I haven’t had any for a long time and I really like them.

  3. I have heard crepes are super difficult to make but I still would not mind attempting them. The added lemon curd sounds perfect for the spring and summer seasons!

  4. Your crepes recipe looks delicious! I just added it to my Yummly collection so that I can try it later!

  5. I have these when I am out sometimes for breakfast, but for some reason have never tried my hand at making them, sounds perfect for a Sunday Breakfast!

  6. I forgot how easy it is to make crepes. I’ve never made sweet crepes before, but they look amazing!