Crepes with Lemon Curd & Blueberry Compote

By Ms. T
April 9, 2012
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Author Notes: Crepes are a regular Saturday morning cooking with bedhead kinda thing at our house. Probably because it's the one breakfast food my husband knows how to cook without asking for guidance. (Which means it's my only option for breakfast in bed--NOT that I'm complaining. I'll take crepes in bed any day.) When I'm feeling lazy, I let my husband make the crepes, douse them in maple syrup and we happily wolf them down Franco-American style. But on special occasions, I make a fruit sauce while he fries the crepes, inspired by whatever ripe fruit we happen to have on hand. And on EXTRA special occasions lemon curd gets involved.Ms. T

Food52 Review: A great brunch dish with three pretty basic components that go fantastically well together. Lots and lots of bang for the effort. The lemon curd, lightened up with inclusion of egg white, shines strongest on the palate while blueberry compote has fresh, clean flavor and astoundingly bright color. The visual presentation of composed dish is brilliant. Try adding a tad less water to the compote if you prefer it less runny, and whip up the crepes with some higher smoke-point oil in the pan. And get out that camera, because these colors are crazy! Rebecca Vitale

Serves: 4
Prep time: 30 min
Cook time: 35 min

For the lemon curd

  • 1 1/3 cups sugar
  • 3/4 cup unsalted butter, cut into 1/2" chunks
  • 2/3 cup fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 1/8 teaspoon salt
  • 5 large eggs, beaten
  1. Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves.
  2. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil).
  3. Strain curd through sieve into bowl. Allow to cool for at least an hour. Can make ahead and store for about a week in a jar in the fridge.

For the crepes with blueberry compote

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 strips/peels fresh lemon zest
  • 2 cups fresh or frozen blueberries
  • 1 1/2 tablespoons fresh lemon juice
  • 1 splash fun liqueur, like Grand Marnier
  • 1 cup flour
  • 1 pinch salt
  • 3 eggs, lightly beaten
  • 1 1/4 cups milk
  • 2 teaspoons melted butter, plus a small amount for the pan
  1. Combine water, sugar and lemon zest in a medium-sized heavy saucepan over medium heat, stirring to dissolve sugar. Stir in half of the blueberries and bring to a boil, then reduce to a simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Add splash of Grand Marnier. Remove from heat and stir in lemon juice and remaining blueberries. Remove lemon zest and discard. Serve warm or at room temperature.
  2. Whisk flour, salt, eggs, milk and melted butter together in a large bowl to make crepe batter. (or combine in blender).
  3. Heat a skillet with low sides over medium heat until a drop of water skitters across the pan. Grease the pan with a little butter and ladle about 1/4 cup of batter into the pan, pouring into the center of the pan and swirling pan to spread batter evenly. Cook for 1-2 minutes, until edges just begin to show a pale golden color, then flip and cook for another 1-2 minutes. Transfer crepe to a plate and keep warm in a 200 degree oven. Repeat until you've used all the batter.
  4. To assemble, spread a spoonful or two of lemon curd onto warm crepe, roll, and spoon blueberry compote on top. Garnish with powdered sugar and serve.

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