Brunch is everything! I love a unique dish in the morning. This remarkably easy crepe recipe puts a modern twist on the classic French Crepe with Lemon Curd Recipe. I love lemon. I especially love lemon curd and other desserts with the tart fruit, but creating this recipe with orange instead was so much fun!
Sometimes just changing one simple ingredient can make a whole recipe so exciting to the taste buds. So let’s get started with this Delectable Crepes with Orange Curd Recipe.
Now if you haven’t made crepes at home before, you do not need an expensive crepe maker to do it. You just need a small non-stick saucepan that has sloped walls (no 90° edges to the walls) that’s flat and not textured. And you need a stove top or hot plate! Viola.
Crepe makers are fun, but they are not necessary.
The trick for me is to have a nice evenly heating stove top and be sure to add just a spritz of non-stick spray before adding any new crepe batter to the saucepan.
Now as far as making the curd, orange is a beautiful flavor, but even orange could do with just a zing of lemon! So we added just a touch of both lemon and orange to this recipe. In fact, I think all citrus makes lovely curd and sometimes even lovelier when in combination. I’d love to try a lemon-lime curd, a kumquat curd, and I would die for a grapefruit curd! You could create any with this recipe.
You can also add a few optional ingredients to this recipe like honey, slices of fresh orange, and/or whipped cream to give a little pop to this recipe. I also added just a touch of fresh orange zest to this recipe as well. I haven’t tried it, but dried orange slices would be a gorgeous way to present this Crepes with Orange Curd Recipe.
As far as when to make them, crepes keep decently well, much like pancakes, so it would be okay to make them a few minutes or up to 1 hour before you serve them. Just don’t add the orange curd, whipped cream, honey or any other finishing touches to the crepes before you are ready to serve them!Print
Delectable Crepes with Orange Curd Recipe
A delightful brunch recipe that trades a traditional lemon curd for a modern twist – orange!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
For the Orange Curd:
- 4 large egg yolks
- 2/3 cup white sugar
- 1 tablespoon orange zest (finely chopped)
- 1/2 teaspoon lemon zest (finely chopped)
- 1/3 cup orange juice
- 2 tablespoons lemon juice
- 1 pinch of salt
- 6 tablespoons cold butter (cut into 1 tablespoon pieces)
For the Crepes:
- 1 cup all purpose flour
- 3 large eggs
- 1 1/4 cup milk
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- Make the orange curd first.
- Using a double broiler, fill the bottom portion with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce to a low simmer.
- Add the egg yolks, white sugar, orange and lemon zests, orange and lemon juices, and salt into the top portion of your double boiler. Whisk until ingredients are completely blended, then continue to whisk as the orange curd cooks. Whisk constantly or the egg yolks can cook first and separate from the mix. Continue to whisk and cook until the mixture becomes thick – about 8-12 minutes. It will be a similar texture to gravy as it thickens. If the curd isn’t thickening, turn the heat up higher and continue to whisk.
- After your 8-12 minutes, remove the double broiler from the heat. Add all 6 tablespoons individually into the orange curd and stir thoroughly until blended. Pour your curd into a wide and shallow bowl and place a piece of plastic wrap directly on top so it touches the surface of the orange curd. (This prevents a skin from forming on top!) As it cools, the orange curd will continue to thicken. Once the curd is cool, place the curd in a mason jar or lidded glass jar.
- Serve with these crepes or store for up to 2 weeks in the refrigerator.
- Once your orange curd is made, start your crepes.
- Whisk your flour, salt, eggs, milk and melted butter together in a large bowl to make crepe batter.
- Heat a skillet to medium heat or until a drop of water skitters across the pan. Add a touch of non-stick spray or butter and ladle about 1/4 cup of batter into the pan, pouring into the center of the pan and swirling the pan around in a circle to spread the batter evenly across the bottom of the pan. Cook for 1-2 minutes, until edges just barely begin to brown, and then flip the crepe and cook for another 1-2 minutes. Transfer crepe to a plate
- Option: As you continue to cook the crepes, keep the warm in an oven set to low. Repeat, adding fresh butter or non stick spray between every crepe, until you’ve used all the batter.
- To add the orange curd, spread a spoonful or two of orange curd onto a warm crepe, roll, and plate. Garnish with fresh whipped cream, orange zest, honey or fresh orange slices and serve.
Keywords: crepes, crepes with orange curd, french crepe recipe, breakfast recipe, brunch, orange curd recipe,
Let’s Be Friends!