Even my skeptical husband couldn’t resist these exquisite Butter and Rum Crêpes filled with vibrant lemon curd! They’re not just delicious—they’re a delightful treat to impress any guest!

This fantastic recipe by Dorie Greenspan transforms simple crêpes into a luxurious dessert with a zingy homemade lemon curd filling. Perfect for any special brunch or as a sweet ending to your day!

Why You Must Make These Crêpes

• Once you master the basic crêpe technique, you can whip up sweet or savory versions for any meal of the day.
• This elegant dessert requires no baking, making it a simple yet impressive choice.
• The zesty lemon curd filling is divine, especially when paired with seasonal fresh berries.

I once had a stack of three-day-old chocolate chip bars sitting on the counter while my husband considered them for dessert. However, I had just made a fresh batch of these Butter and Rum Crêpes, filled with lemon curd and topped with berries and a citrus honey drizzle. When I asked him to try just a bite, he said, “You know I really don’t like crêpes.”

However, I managed to keep my thoughts to myself. After a courteous bite, his surprise was evident. “Wow, that’s really lemony… and good.” Well, lemon curd is a staple in our house, but delight was all that mattered in that moment.

Recipe Tips

• Use a non-stick sauté pan (8 to 10 inches) or a crêpe pan for the best results.
• Rubbing citrus zest into the sugar enhances the aroma, making it more flavorful than simply adding the zest to the batter.
• PRO-Tip: For a creamier texture, rest the batter in the refrigerator for at least 30 minutes or up to overnight. This relaxes the gluten and allows the flour to absorb the liquid.
• After resting, whisk the batter to ensure it’s well combined.
• If your batter seems too thick, add a little milk until you achieve the desired consistency.
• Even with non-stick cookware, brushing the pan with oil or melted butter can add flavor and prevent sticking—add more as needed during cooking.
• PRO-Tip: Heat your pan to a medium temperature. Too hot, and the batter will set too quickly!
• Swirl the pan to evenly distribute the batter as soon as you pour it in. Speed is key!
• Don’t fret if the first crêpe isn’t perfect—it’s often the chef’s snack!
• PRO-Tip: To store leftover crêpes, stack them with wax paper between to avoid sticking.

Dessert or Breakfast?

“Can I eat these for breakfast?” my husband asked. Over time, I’ve decided to choose my battles wisely: chocolate chip bars after dinner… and dessert crêpes for breakfast sounds like a win-win!

These aren’t your standard breakfast crêpes! The batter combines dark rum, Grand Marnier, and zesty lemon and orange for a burst of flavor. The crêpes are filled with lemon curd (you could use either a homemade version or a high-quality store-bought jar) and drizzled with a sumptuous sauce of honey, orange juice, lemon juice, and butter. You can serve these fabulous crêpes for breakfast or dessert—your choice!

Ingredients

For the Crêpes:

• 2 tablespoons sugar, plus more for sprinkling
• Finely grated zest of ½ lemon
• Finely grated zest of ¼ orange
• Pinch of salt
• 2 large eggs
• ¾ cup whole milk, plus extra if needed
• 1 tablespoon dark rum or 1 ½ teaspoons pure vanilla
• 2 teaspoons Grand Marnier (optional)
• 3 tablespoons unsalted butter, melted
• ½ cup all-purpose flour
• Canola oil or other neutral oil, for greasing the pan

For the Sauce:

• ⅓ cup honey
• ⅓ cup fresh orange juice
• ¼ cup fresh lemon juice
• 7 tablespoons unsalted butter, at cool room temperature

For the Lemon Curd:

• 1 ¼ cups sugar
• 4 large eggs
• 1 tablespoon light corn syrup
• ¾ cup fresh lemon juice (from 4-5 lemons)
• 8 tablespoons (1 stick) unsalted butter, cut into chunks

Instructions

1. In a bowl, mix sugar and zest together by rubbing them with your fingertips until fragrant and moistened. Transfer this mixture to a food processor or blender.
2. Add salt, eggs, milk, rum (or vanilla), and Grand Marnier if using. Blend thoroughly. Pour in melted butter and process until well combined.
3. Add the flour and pulse to incorporate, making sure not to overmix. Transfer to a pitcher or measuring cup, cover, and refrigerate for at least 2 hours.
4. When ready to cook the crêpes, sprinkle some sugar on a plate. Oil a crêpe pan or a similar skillet with an oiled paper towel and heat over medium heat.
5. Once hot, remove the pan from the heat and pour in 2-3 tablespoons of batter, swirling it to coat the surface evenly. Return to the heat and cook until the top sets. Flip when the underside is golden brown.
6. Move the crêpe to the sugared plate and sprinkle with sugar. Repeat with the remaining batter.
7. For the sauce, gently melt honey in a microwave or saucepan over low heat. Cool briefly, then whisk in orange and lemon juices followed by butter, one tablespoon at a time.
8. For filling, place some lemon curd on the upper-right quarter of each crêpe, fold in half, and then fold again to create a triangle.
9. Serve crêpes on plates, drizzling with sauce and enjoying immediately.
10. For the lemon curd: In a heavy saucepan, whisk together sugar and eggs, then stir in remaining ingredients. Cook over medium-low heat, constantly stirring until the curd thickens and bubbles gently (do not boil). Transfer to a heatproof container, press plastic wrap onto the surface, cool, and refrigerate until needed.

Frequently Asked Questions