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
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,