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French crepes with lemon curd

Easy French Crepes with Lemon Curd

Easy French crepes with lemon curd are the perfect treat for times when you want an indulgent breakfast or brunch!
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Shinta


Crepes (makes 8-10 crepes):

  • 100 grams white flour
  • Salt a pinch
  • 2 eggs
  • 300 ml milk use full-fat
  • 50 grams melted butter cooled plus a little extra for cooking the crepes

For the lemon curd:

  • 2 eggs and 2 egg yolks
  • 150 grams sugar
  • 80 grams or 1/3 cup butter at room temperature
  • Zest and juice of 2 whole lemons


To make the crepes:

  • In a large mixing bowl, add the eggs and the milk and beat gently. Once combined, add the flour a little at a time and whisk in intervals until well combined. Add the melted butter and salt and whisk gently.
  • Let the batter rest for one hour or up to a day in the fridge.
  • To cook the crepes, melt a teaspoon of butter in a non-stick pan (or a seasoned cast iron pan) on medium heat. Pour in a ladle of batter and swirl it around so that the batter evenly coats the base of the pan. Let the crepe cook until the edges just begin to turn a golden brown. I like to check the doneness of the crepe by lifting it gently with a silicone spatula. If it self-releases (which takes around 1 minute), it is ready to be flipped. Let it cook on the other side for just under a minute and turn over the crepe on a plate. 
  • Add more butter to the pan and continue to cook the rest of the crepes.

To make the lemon curd:

  • Whisk the eggs and yolks together in saucepan or pot. Place the pan on the stove and bring to a low heat. Add the sugar, lemon juice and zest.
  • Using a whisk, gently whisk the ingredients until the sugar is almost dissolved.
  • Add the butter and continue to whisk, on low heat until the mixture thickens. This should take around 7-10 minutes. Once the lemon curd has thickened, turn off the heat and take the pan off the stove.
  • Strain the curd through a sieve and transfer to a glass jar. You can keep it refrigerated for upto 2 weeks.