Lavender Lemon Curd Crepes

Lavender Lemon Curd Crepes
Lavender Lemon Curd Crepes

One of my favorite sources of inspiration is seeing what my friends are eating on social media. My friend Abbey posted a photo of a lavender crepe filled with lemon curd that she had. After I wiped a small amount of drool off of my keyboard, I decided I needed to make my own lavender lemon curd crepes. It seemed so perfect for Easter with the gorgeous citrus and floral notes, so I set about developing the recipe! First, I tackled the lemon curd. My easy homemade version came out so perfectly, so be sure to check out that recipe if you want to make your own! It was luscious and creamy and basically sunshine in a jar. Store bought lemon curd would have worked fine here too though. Then it was time for the crepes!

The batter for the lavender lemon curd crepes was super simple. The trick was getting the perfect amount of lavender. It needed to be there without making the crepes taste like soap. That is also why I love to pair any floral flavor with some kind of citrus or spice to cut through it.
The batter for the lavender lemon curd crepes was super simple. The trick was getting the perfect amount of lavender. It needed to be there without making the crepes taste like soap. That is also why I love to pair any floral flavor with some kind of citrus or spice to cut through it.
I don't think I've mentioned how much I love my crepe pan enough. I love it. I'm not normally one for highly specialized kitchen equipment but it's one of my exceptions. It cooked my lavender lemon curd crepes perfectly and evenly.
I don’t think I’ve mentioned how much I love my crepe pan enough. I love it. I’m not normally one for highly specialized kitchen equipment but it’s one of my exceptions. It cooked my lavender lemon curd crepes perfectly and evenly. Any large, shallow non-stick skillet would have worked though. I poured 1/4 of the batter into the pan, then rotated the pan in my hand off of the heat to get the batter to coat the pan.
The batter yielded 4 crepes total. Once all of the crepes were cooked, I just filled them with the lemon curd. I spread two tablespoons on half of one, then folded it over. Then I spread more on half of the folded half before closing the crepe into a triangle.
The batter yielded 4 crepes total. Once all of the crepes were cooked, I just filled them with the lemon curd. I spread two tablespoons on half of one, then folded it over. Then I spread more on half of the folded half before closing the crepe into a triangle.
Lavender Lemon Curd Crepes
I dusted the tops of the lavender lemon curd crepes with powdered sugar and lemon zest to finish them up, then served them immediately! Oh my goodness, it was decadent bliss for brunch. The crepes were lightly floral with the citrus complimenting it perfectly. The lemon curd was so luscious as the filling. Hope you all enjoy! xoxo
Lavender Lemon Curd Crepes
Lavender Lemon Curd Crepes

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5 from 2 votes
Lavender Lemon Curd Crepes
Lavender Lemon Curd Crepes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These lavender lemon curd crepes are so bright and fresh as a spring dessert. There's nothing wrong with having them for breakfast either!

Course: Dessert
Cuisine: French
Keyword: Crepes, Lavender Lemon Curd Crepes
Servings: 4
Calories: 438 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon ground lavender
  • 1 pinch salt
  • 3 whole eggs
  • 1 1/4 cups milk
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons butter melted, plus additional for greasing the crepe pan
  • 1 cup lemon curd either homemade or store bought
  • 1 whole lemon zested for topping
  • powdered sugar as needed for sprinkling on top
Instructions
  1. Combine the flour, ground lavender and salt together in a large mixing bowl. Whisk those dry ingredients together to aerate them. In another bowl whisk the eggs, milk and vanilla together. Pour those wet ingredients into the dry ingredients and whisk it all together into a smooth batter. To finish it, whisk in the melted butter. Set the batter aside.
  2. Heat a crepe pan or large, very shallow skillet over medium high heat and grease it well with butter. Scoop 3/4 cup of the batter into the pan and rotate the pan off of the heat to let the batter completely coat the bottom. Let the crepe cook for a minute or two on the first side before carefully flipping it with a spatula. Let it cook for another minute or two on the other side, then set the crepe on a plate. Repeat with the remaining batter to make 4 crepes total.
  3. Take the first crepe and spread 2 tablespoons of the lemon curd on one half of it. Fold the other half over, then spread another 2 tablespoons on half of the folded half. Fold the other half over again to have a perfect little layered triangle. Repeat with the other three crepes. Then top them all with lemon zest and powdered sugar. Serve immediately and enjoy!
Nutrition Facts
Lavender Lemon Curd Crepes
Amount Per Serving (1 crepe)
Calories 438 Calories from Fat 312
% Daily Value*
Fat 34.7g53%
Saturated Fat 17.6g110%
Cholesterol 344mg115%
Sodium 362mg16%
Potassium 110mg3%
Carbohydrates 34.6g12%
Fiber 0.7g3%
Sugar 27.7g31%
Protein 11.6g23%
Calcium 90mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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20 thoughts on “Lavender Lemon Curd Crepes”

    1. Oh the key is to pair lavender with some kind of citrus like this. That way it doesn’t taste like soap, the tart citrus cuts through it. Don’t be intimidated, definitely try it out! Thanks so much for stopping by!! :-).

  1. These look delicious. I am not much of a baker, but I want to be. I think I’ll give these crepes my best effort. My family will enjoy them.

  2. 5 stars
    These look and sound so delicious! I was just telling my husband how I couldn’t wait to make some crepes!! I will be making these over the weekend 🙂

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