Crepes with Strawberries and Lemon Curd

Serve these sweet and fruity crepes for a special breakfast. Start the morning with this delicious recipe.

Crepes with Strawberries and Lemon Curd

By Erika Dugan & Kate Merker, Country Living

Crepe batter can be made up to 2 days ahead. Store in refrigerator and stir just before using.


4 - 6 servings

Total Time

1 hour 30 mins


  • 1 c.all-purpose flour, spooned and leveled
  • 3/4 c.whole milk
  • 2large eggs
  • 3 tbsp.unsalted butter, melted, plus more for pan
  • 1 tbsp.sugar
  • Sliced strawberries and lemon curd, for serving
Crepes with Strawberries and Lemon Curd


  • Place flour, milk, eggs, butter, sugar, and 1/2 cup water in a blender. Process until combined, 8 to 10 seconds. Refrigerate at least 1 hour and up to 2 days.
  • Melt about 1 teaspoon butter in a medium-size nonstick skillet over medium heat. Add 3 tablespoons batter and swirl pan to spread evenly. Cook until golden in spots on bottom and edges begin to lift from pan, 30 to 40 seconds.Lift one edge of crepe with an offset spatula, then use your fingers to gently flip. Cook on other side until just set and golden in spots, 30 to 40 seconds. Remove from skillet. Repeat with butter and remaining batter.
  • Serve with strawberries and curd.


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Food Magazine: Crepes with Strawberries and Lemon Curd
Crepes with Strawberries and Lemon Curd
Serve these sweet and fruity crepes for a special breakfast. Start the morning with this delicious recipe.
Food Magazine
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