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And so it begins.  I get an annual “lemon affliction” and once again, I’m infected.  Each spring I dream of lemon desserts because they are of course, some of the best ever conceived.  Then to further feed my “condition” I paired perfectly fresh fruit with soft and light homemade crepes and stuffed them full of sweet, tart, lemon curd whipped cream.  Creamy and dreamy!  Do you make crepes?  Does the thought of making these delicate little pan-cakes make your palms sweat?  Are you worried they may be difficult or time consuming?  Fear not my friends!  I am amazed at how simple, quick and fun crepes are to make and filling them with lemon curd whipped cream made them heavenly!
Crepes are highly adaptable and can be served with a savory filling, plain and simple, or lightly sweetened and paired with dessert toppings such as jams, sugar and cinnamon, fruit curds or a lovely drizzle of chocolate. Â This simple little recipe makes about ten 6-inch crepes but can easily be doubled or tripled. Â All you need is flour, water, one egg, milk, butter, vanilla and a little sugar.
To make the batter place all the ingredients in a blender (or individual blender attachment) and process for about 10 seconds.  Thats it!  Refrigerate the batter for about an hour to let the bubbles rise and pop then heat a small non-stick skillet over medium-low and make some crepes.
Just as I took the last photo, my son and daughter-in-law stopped by and helped us make these disappear. Â This is the perfect dessert for four people. Â They are light and sweet and uniquely interesting.
Add a dusting of confectioners’ sugar if desired. Â Crepes are a blank canvas waiting for your colors!
Blueberries?
Or strawberries?
Maybe bananas and Nutella? Â Or fresh herbs in the batter in place of the vanilla and sugar? Â Layers and layers of crepes to form a cake? Â Rolled or folded? Â I think I will make crepes again soon!
Pin for later!
Crepes with Lemon Curd Whipped Cream
Ingredients
For the crepes:
- 1 large egg
- 6 tablespoons milk
- ¼ cup of water
- ½ cup all-purpose flour
- 1 ½ tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- ¼ teaspoon pure vanilla extract
For the filling:
- ½ cup of lemon curd homemade or store bought - available near the jams and jellies I used THIS Lemon Curd Recipe
- ¼ cup heavy whipping cream
Instructions
To prepare the crepes:
- Place all ingredients in a small blender and process for about 10 seconds. Refrigerate the batter for about 1 hour to allow the bubbles to rise and pop. (Batter will keep refrigerated for up to 48 hours)
- Cover a clean countertop with parchment paper large enough to hold 10 crepes.
- When ready to make the crepes heat a small non-stick skillet over medium / medium low. Make sure the pan's cooking surface is about 6 inches wide. Lightly butter the pan and wipe out the excess with a clean paper towel.
- If you have a digital scale weigh 1 ounce of batter per crepe. I weighed the batter in a small prep bowl that has a spout making it easy to pour.
- Pour the batter into the center of the pre-heated pan swirling to spread evenly. Cook for 20-30 seconds until cooked through. Lift the edge of the crepe with a spatula and grab with both hands and flip.
- Cook for another 10 seconds and remove to a parchment lined countertop to cool.
To prepare the lemon curd whipped cream:
- Place the whipped cream in a small deep mixing bowl. Beat on high until soft peaks form. Gently fold in the lemon curd just until blended. Divide the mixture among the crepes. Top or fill with your favorite fruit and serve immediately.
Recipe Notes
- Kitchen items that make this a breeze - a small blender and a digital kitchen scale. You don't have to use a blender - a whisk will do. You also don't need to have a scale but it just makes it super easy and the crepes all consistent in size and thickness.
- Crepes can be cooled and stacked between wax paper, then frozen.
- Crepe recipe adapted from Alton Brown on Food Network
Nutrition
You’ll see lemon curd show up again soon too. Â It is so dangerously delicious! Â What’s your favorite lemon dish – sweet or savory? Â I’ve posted many lemon desserts over the last 4 1/2 Â years and love them all! Â I hope you’ll give these crepes and lemon curd whipped cream a try. Â Your guests will be amazed! Â Have a wonderful weekend and thanks so much for stopping by.
Tricia
Mandy says
I recently made crepes for friends during one of our “scheduled” power outages and the thought of lemon curd whipped cream makes me want to dash into the kitchen and make another batch.
Have a super day Tricia.
🙂 Mandy xo
Tricia Buice says
You too Mandy – thanks for stopping by!
2 sisters recipes...by Anna and Liz says
LOVE these crepes! And your photos are stunning Tricia!! May we come by too and help with making them disappear?
Tricia Buice says
Thanks Anna and Liz! Yes please come help us eat our treats anytime! Hope you are having wonderful weather in Charleston.
Jennifer @ Seasons and Suppers says
So beautiful! I don’t make crepes nearly often enough. You’ve inspired me to make some this weekend 🙂 Pinned!
Tricia Buice says
Thank you Jennifer – I love your work!
Angie@Angie's Recipes says
For some reason that I haven’t made any crepes or pancakes in a really long while and now I am craving some!…these look so dreamy and beautiful, Tricia.
Tricia Buice says
I can see these will become a regular thing for us – hope you have a lovely weekend Angie. Thanks for stopping by!
michael says
Tricia, everything looks so delicious and beautiful. I love lemon curd with the whip cream and all the berries, so delicious! Beautiful photography as usual 🙂
Tricia Buice says
Thanks Michael – hope you are doing well!
Becky Green says
HOW HEAVENLY, Tricia!!!!! 😛 I ADORE Lemon Curd!!!!
Tricia Buice says
Thanks Becky! Have a happy weekend!
Christina @ Christina's Cucina says
Oh my! I do love crepes and lemon, but your photos look like it would be a sin to eat them, they are so perfect, but of course, in fact it would be a sin NOT to eat them! Your photography is nothing short of superb, Tricia! Thanks for reminding me I NEED to make crepes very soon!
Tricia Buice says
Thank you so much Christina! I feel there are more crepes in my future 🙂 Have a wonderful weekend.
Toni | BoulderLocavore says
If your son and daughter in law stumble into delectable things like these crepes when they come over, I predict they will be visiting often! These are gorgeous and so light looking. What a fun dessert.
Tricia Buice says
Haha Toni – for almost 5 years they have made a habit of stopping by on Sundays – usually late in the day when they know I am done shooting – leftovers are offered and eaten! Love my culinary consultants 🙂
Monique says
I have some on my agenda..and… blush.. a pot of TJ’s lemon curd needs to be used;)
They are beautiful!
Tricia Buice says
Lemon curd is very easy to make but if I had a jar that’s what I would use! Have a wonderful weekend Monique!
Susan says
Oh my! I think I’d do both blueberries and strawberries! They look so pretty, Tricia. I haven’t made crepes in ages and I’m inspired by these beauties.
Tricia Buice says
I probably should have browned them more but I liked the light color. Both sounds good to me too! Thanks!
Beth says
I can’t think of an affliction I’d rather have! Your crepes look wonderful, and nothing beats lemon curd. As for my favourite lemon recipe, it would be hard to choose, but lemon meringue pie is right up there.
Tricia Buice says
Haha – lemon curd is amazing stuff and blended with whipped cream sends it over the top! have a great weekend!
sue|theviewfromgreatisland says
I am dying to try my hand at crepes, these look so delicate – and the photos are fabulous, as always. This is just one more recipe that you’ve inspired me to make, the list is getting pretty long!
Tricia Buice says
Thanks so much Sue. I can’t wait to see what you do with them!
Chris @ The Café Sucré Farine says
Oh Tricia, these are gorgeous. And I’m right with you with the lemon affliction 🙂 I’ve got the disease too, it just seem right in the spring. But then again, lemon is always delicious and in season!
Tricia Buice says
Thanks Chris – I love your photos of Paris! What a wonderful trip and can’t wait to see more.
tanna says
Lemon is the taste of spring and summer! L.O.V.E. it!! So beautiful as well, Tricia! Blessings ~ tanna
Tricia Buice says
Lemons are so wonderful. Thanks for stopping by Tanna – have a great weekend!
Monica says
So utterly delicious and beautiful, Tricia! I swear I have been craving lemon curd as well and lemons have been on my mind, as you know. I am craving lemon tart and all kinds of lemony things. This lemon curd whipped cream is so divine..you could layer it with fruit for a quick parfait (just saw that on a show over the weekend and had me wanting it!). Such a beautiful spread – crepes may not be hard to make when we actually go to do it but it sure feels luxurious and special, doesn’t it…
Tricia Buice says
Thanks Monica – you inspired me to try crepes and you are so right – they feel like a special dessert!