Lemon lovers, rejoice! These soft, airy Lemon Crepes with tangy lemon curd and sweet berries are the perfect way to brighten up your morning..
Jackie’s crepe obsession runs deep, and I’m always happy to keep up with it! This time, started with our famous French Crepes recipe, filling them with a silky, homemade lemon curd that comes together in minutes. Then I topped them with fresh macerated berries. The result? A bright, fresh dish that’s perfect for breakfast, dessert, or anytime in between. It’s recipes like these—and classics like our Lemon Pound Cake—that remind us why we love sharing good food.
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Ingredients
For the crepes
- ALL PURPOSE FLOUR: AP flour works best. You can also use wheat flour or gluten free flour
- EGGS: large or extra large eggs
- MILK: 2% milk or full fat milk (you can also use nut milk)
- WATER: this keeps the batter thin
- SALT: sea salt or kosher salt
- BUTTER or MARGARINE: melted (unsalted butter works best)
- VANILLA EXTRACT: pure vanilla extract
For the lemon curd
- LEMONS + LEMON ZEST: fresh lemons
- SUGAR: granulated sugar
- EGG YOLKS: separate yolks from large or extra large eggs
- BUTTER: unsalted butter works best
For the berry topping
- RASPERRIES + BLACKBERIES: fresh berries work best for this recipe
- SUGAR: granulated sugar
- WATER: to thin out the mixture
*see recipe card for quantities.
🔪Top tip
Use a nonstick pan and swirl the batter quickly to create evenly thin crepes. If your first crepe doesn’t turn out perfect, don’t worry—it’s just a test run!
Instructions
- Make the lemon curd: juice all lemons to get at least ½ C lemon juice. In a medium sauce pan, combine lemon juice and sugar and stir until sugar is dissolved. Add lemon zest, egg yolks and butter and cook over medium heat until thickened, stirring constantly for about 12 minutes.
- Refrigerate: transfer lemon curd to an airtight container and place in refrigerator (mixture will continue to thickened as it cools).
- Make crepes using our French Crepes recipe.
- Make berry topping: place berries, water and sugar into a small sauce pan and cook over medium heat for 4-5 minutes. Remove from heat and cool in refrigerator for 10 minutes.
- Assemble crepes: spoon 2 tablespoon of lemon curd on each crêpe and fold in thirds.
- Top with berry mixture and enjoy.
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Storage
- Serve: Crepes taste best when they are warm and fresh from the pan.
- Store unfilled crepes by wrapping them in foil or plastic wrap. Store them in the refrigerator for up to 3 days.
- Store lemon curd in an airtight container in the refrigerator for up to 5 days.
- Make ahead: Cook French crepes ahead of time store them in the fridge. Stack them with parchment paper in between for easy separation.
FAQ
The key to perfect lemon crepes is a thin, smooth batter and a well-heated nonstick pan.
Yes! You can make the batter up to 24 hours in advance. Store it in the refrigerator and whisk it before cooking to ensure even consistency.
For extra lemon flavor, add fresh lemon zest and a touch of lemon juice to the crepe batter. Pairing them with lemon curd enhances the citrusy taste.
Make sure your pan is properly greased and at the right temperature. If the batter is too thick, thin it with a little more milk to help it spread evenly.
Fresh berries, powdered sugar, whipped cream, and honey pair beautifully with lemon crepes. You can also drizzle them with a bit of warm maple syrup.
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Lemon Crepes recipe
Lemon lovers, rejoice! These soft, airy lemon crepes with tangy lemon curd and sweet berries are the perfect way to brighten up your morning.
- Total Time: 40 mins
- Yield: 12-14 crêpes 1x
Ingredients
For the crepes
- 1 Cup All Purpose Flour
- 2 Eggs
- ¾ C Milk
- ¼ C water
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 Tbsp melted butter
For the lemon curd
- 4 lemons
- 3 tbsp lemon zest
- 1 C sugar
- 5 egg yolks
- ½ C unsalted butter
For the berry topping
- ½ C raspberries
- ½ C blackberries
- ¼ Sugar
- ¼ C water
Instructions
To make the lemon curd
- Juice all lemons to get at least ½ C lemon juice
- In a medium sauce pan, combine lemon juice and sugar and stir until sugar is dissolved.
- Add lemon zest, egg yolks and butter and cook over medium heat until thickened, stirring constantly for about 12 minutes.
- Transfer to container and place in refrigerator (mixture will continue to thickened as it cools).
To make crepes
- Use a 7-9 in non stick sauté pan.
- In a mixing bowl, combine flour and eggs and add the milk and water until well combined
- Add the salt, melted butter and vanilla and combine (batter will be thin so don't worry).
- Heat pan over medium high heat and spray lightly with a cooking spray.
- Drop batter into sauté pan by ¼ C and swirl pan to spread batter to edge of pan until completely covered.
- Cook for about 2 minutes until browned and sides pulled away from sides.
- Flip and cook for an additional 45 seconds.
- Remove and place on plate and continue to make crêpes until all batter is gone.
To make berry mixture
- Place berries, water and sugar into a small sauce pan and cook over medium heat for 4-5 minutes.
- Remove from heat and cool in refrigerator for 10 minutes.
To assemble crepes
- Take crepe and spoon 2 tablespoon of lemon curd on crêpe and fold in thirds.
- Top with berry mixture and enjoy.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: French American
Nutrition
- Serving Size: 2 crepes
- Calories: 432
- Sugar: 34.5 g
- Sodium: 132.1 mg
- Fat: 22.8 g
- Carbohydrates: 51.1 g
- Protein: 7.3 g
- Cholesterol: 229.2 mg
Mary Ann | The Beach House Kitchen says
These look heavenly Keith! Light, summery and refreshing!
Jackie says
These lemony crepes are the perfect weekend brunch! The homemade lemon curd is delicious and not too sweet.