Raspberry Lemon Curd Crepes

Crepes are so elegant yet so easy to make. You don’t need a special pan or special equipment.

Raspberry Lemon Curd Crepes

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  • Prep Time


  • Total Time


  • Servings



  • ◾2 Eggs

  • ◾⅓ Cup Sugar

  • ◾1 Cup Flour

  • ◾1 Cup Milk

  • ◾1 Teaspoon Vanilla

  • ◾Pinch of Salt

  • ◾6 Tablespoons Unsalted Butter

  • ◾12 Oz. Fresh Raspberries

  • ◾1 Cup Lemon Curd


1. In a small bowl, stir together the Flour and Salt and set aside. 2. In a large bowl, whisk together the Eggs and Vanilla, then whisk in the Sugar. 3. Now whisk in the Flour and Milk alternately, 1/4 cup at a time. This will prevent your Batter from getting lumpy. Whisk until the Batter is smooth, scraping the sides to incorporate all the Flour. 4. Time to make the Crepes! In a 9 or 10 inch nonstick pan, add 1 Tablespoon Butter and melt over medium/low heat coating the pan. Next ladle in 1/2 cup of the Batter, lifting the pan off the heat and tilting the pan so the Batter spreads out covering the entire bottom of the pan, then place the pan back on the heat and continue to cook until lightly browned on both sides. 5. Continue to cook all the Crepes…you should get 6 from the amount of Batter we prepared, if you get 7…bonus! 6. Time to assemble the Crepes. Place about 1-2 Tablespoons of the Lemon Curd on the Crepe and then add about 1/4 Cup of the Raspberries as you see here. 7. Roll up the Crepes tightly 8. Cut each Crepe in half and add another dollop of Lemon Curd and a dollop of Whipped Cream. I like to garnish with a few extra Raspberries as well. Recipe by: Hot Dish Homemaker


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