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!

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.


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.
- 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
Nutrition
Table of contents
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
- Mix
To get the crepes started, combine flour, sugar, and salt in a small bowl.
- Blend
Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth.
- Rest and Chill
Cover batter; chill for 1 hour or overnight.
- Heat
Heat an large nonstick skillet, flat griddle, or crepe pan over medium heat.
- 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.
- 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.
- Flip and Set
Turn crepe over, and cook for 30 seconds or until center is set.
- 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.

Hi Sabrina,
As usual, it’s a super hit recipe again! Thank you.
Much love from Germany
I’m so glad you enjoyed it! Thanks for the 5 stars.
This looks so good. I love anything with lemon. I am going to have to give these a go!
Hope you like them!
This looks delicious! I love crepes!
Thanks!
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.
I hope you love it! Crepes are so deceptively fancy, they’re so easy to make!
I like the idea of making crepes at home. I haven’t had any for a long time and I really like them.
They take no time at all. I love making them!
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!
That looks so yummy. Would have been great to eat for breakfast this morning.
Your crepes recipe looks delicious! I just added it to my Yummly collection so that I can try it later!
Awesome! Thanks!
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!
You’ll be shocked how easy they are!
I love crepes! These look absolutely delicious.
Thanks!
I love crepes! These look absolutely delicious.
I forgot how easy it is to make crepes. I’ve never made sweet crepes before, but they look amazing!
I know you’ll love them!
OMG, mouth is watering like crazy! These sound absolutely fantastic!