Lavender Lemon Curd Crepes Recipe

Name: Lavender Lemon Curd Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 teaspoon Ground Lavender; 1 pinch Salt; 3 whole Eggs; 1-1/4 cup Milk; 1/4 teaspoons Vanilla Extract; 2 Tablespoons Butter, Melted, Plus Additional For Greasing The Pan; 1 cup Lemon Curd, Homemade Or Store-bought (See Recipe In My TK Recipe Box); 1 whole Lemon, Zest, For Topping; Powdered Sugar, As Needed For Sprinkling On Top

Servings: persons

1
Combine flour, ground lavender and salt together in a large mixing bowl. Whisk those dry ingredients together to aerate them. In another bowl, whisk 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 remaining crepes. Then top them all with lemon zest and powdered sugar. Serve immediately and enjoy!

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 teaspoon Ground Lavender, 1 pinch Salt, 3 whole Eggs, and more.

Yes, Lavender Lemon Curd Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lavender Lemon Curd Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions