Chocolate Lemon Curd Crepes with Whipped Cream

by Sabrina Snyder

Published on Last updated

22 Comments

5 from 4 votes
12 Crepes
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
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My Chocolate Lemon Curd Crepes are perfect for a special breakfast and surprisingly easy to make. You can even prep the batter ahead of time!

These crepes are an easy make-ahead Breakfast that is quick to assemble in the morning. Fancier than my Classic Crepes, this is one of my go-to Mother’s Day Brunch Recipes!

Plated crepes with lemon curd on top.

Sabrina’s Chocolate Lemon Curd Crepes

My Chocolate Lemon Curd Crepes are just as decadent as they sound! They are stuffed with whipped cream and chocolate sauce then topped with lemon and chocolate shavings so they look stunning too. But don’t be intimidated, they are actually easy enough for any home chef to master. You can swap in store bought sauces to save prep time. The batter can even be made the night before and they only take about a minute each to cook, so they are pretty quick too. Since these crepes are the star of the show, I pair them with simple breakfast sides like scrambled eggs, sausage, and fruit salad, for a sweet and savory brunch that wows.

Dinner, then Dessert

Chocolate Lemon Curd Crepes with Whipped Cream

My Chocolate Lemon Curd Crepes are perfect for a special breakfast and surprisingly easy to make. You can even prep the batter ahead of time!
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
Plated crepes with lemon curd on top.
PrintRate

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 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.
  • 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.
  • Once the crepes have cooled slightly, lay one flat on a serving plate. Spread some chocolate sauce on one half and lemon curd on the other half.
  • Spread some whipped cream on one quarter of the crepe. Fold crepe in half so cream is n bottom half, then fold the half without whipped cream over the top.
  • Top with more lemon curd and chocolate shavings.

Notes

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

Nutrition

Calories: 165kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 155mg | Potassium: 101mg | Fiber: 1g | Sugar: 13g | Vitamin A: 156IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 1mg

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Table of contents

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Chef’s Note: A Very Special Breakfast

Our annual Mother’s Day tradition is an elaborate brunch spread, most of which I have a hand in cooking, when we are lucky to be close to our extended family. I plan my menu for weeks ahead of time, gathering my favorite recipes on Pinterest and making shopping lists. When we are too far to make the trip, we have a quiet Mother’s Day at home with our little family. Cooking fancy brunch recipes like these chocolate crepes makes the day still feel special even when we can’t be with all of our loved ones.

How to Make

  1. Mix

    To get the crepes started, combine flour, sugar, and salt in a small bowl.

  2. Blend

    Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth.

  3. Rest and Chill

    Cover batter; chill for 1 hour or overnight. 

  4. Heat

    Heat an large nonstick skillet, flat griddle, or crepe pan over medium heat.

  5. Pour

    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.

  6. Cook

    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.

  7. Flip and Set

    Turn crepe over, and cook for 30 seconds or until center is set.

  8. Assemble Crepes

    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.

Homemade Toppings & Fillings

  • My chocolate sauce recipe is an easy trick I learned years ago. Take an equal amount of heavy cream and the chocolate chips you choose. [I prefer semisweet] Put them in a microwave-safe bowl and microwave for 1 minute. Let stand untouched for two minutes. Mix. You’ll have perfect chocolate ganache every time!
  • My favorite whipped cream recipe is a ratio of 1 cup heavy cream, 1 tbsp vanilla, and 1 tbsp powdered sugar. Make sure your cream is as cold as possible. Keep the stand mixer bowl and whisk in the freezer before making it if you can. Whisk on high until your cream is whipped to semi-soft peaks, roughly 2 minutes.

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Collage of plated stuffed crepes with chocolate shavings.

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. 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.

    Reply

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

    Reply

  6. 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!

    Reply

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

    Reply

  9. 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!

    Reply

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

    Reply