5 from 12 votes
Chocolate Lemon Curd Crepes with Whipped Cream
These delicate crepes blend flour, milk, and eggs to form a thin batter cooked into soft, slightly golden pancakes. They are filled with a combination of chocolate sauce, creamy lemon curd, and topped with whipped cream and chocolate shavings, balancing rich chocolate with bright citrus notes. The crepes can be prepared ahead and stacked with wax paper to prevent sticking, making assembly easy.
Prep Time
1 hr 30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
Servings:
12
Crepes
Calories:
165 kcal
Course:
Dessert, Brunch
Cuisine:
French
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup milk reduced fat 2%
- 1/2 cup water
- 1 tablespoon butter , melted
- 2 large egg large
- chocolate sauce
- Whipped Cream
- lemon curd
- chocolate for shaving on top of crepes with microplane grater
Instructions
- Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender.
- Add the flour mixture to milk mixture, and process until smooth.
- Cover batter; chill for 1 hour or overnight.
- Heat an large nonstick pan over medium heat.
- Pour just under 1/4 cup batter into pan; use the bottom of the cup to lightly and quickly spread the batter on the pan in a circle.
- The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
- Turn crepe over, and cook for 30 seconds or until center is set.
- Place crepe on a towel; cool completely.
- Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
- Once the crepes have cooled slightly, lay one flat on a serving plate. Spread some chocolate sauce on one half and lemon curd on the other half.
- Spread some whipped cream on one quarter of the crepe. Fold crepe in half so cream is n bottom half, then fold the half without whipped cream over the top.
- Top with more lemon curd and chocolate shavings.
Cup of Yum
Notes
- Chill the crepe batter for at least one hour or overnight to improve texture and ease of cooking.
- Use a nonstick pan and swirl the batter quickly to form thin, even crepes.
- Stack cooked crepes separated by wax paper to prevent them from sticking together.
- Assemble crepes with chocolate sauce, lemon curd, and whipped cream just before serving to maintain their texture.
Nutrition Information
Calories
165kcal
(8%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
39mg
(13%)
Sodium
155mg
(6%)
Potassium
101mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
156IU
(3%)
Vitamin C
0.02mg
(0%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Crepes
Amount Per Serving
Calories 165
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 155mg | 6% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.