HomeDessertButter and Rum Crêpes - Easy & Elegant

Butter and Rum Crêpes – Easy & Elegant


Even my doubtful husband thought these lemon curd-filled Butter and Rum Crêpes have been an impressive dessert! Elegant and scrumptious!

This Dorie Greenspan recipe takes easy crêpes and turns them right into a multi-faceted deal with by including Home made Lemon Curd. These Dessert Crêpes are good for a particular brunch providing as effectively!

Butter and Rum Crêpes filled with lemon curd and topped with fresh berries.

Why You Should Make

  • When you learn to make a fundamental crêpe recipe you can also make candy or savory variations for any meal of the day.
  • That is a sublime dessert that doesn’t require baking.
  • The easy lemon curd filling is scrumptious particularly whenever you garnish with recent berries.

I had some 3-day outdated chocolate chip bars sitting on the counter. The hubby was eyeing these for his dessert. However there was additionally a plate of those freshly made Butter and Rum Crêpes, stuffed with lemon curd and topped with berries and a citrus honey sauce. “You realize I actually don’t like crêpes,” was his response after I requested him to simply take a d@$m forkful.

You who’ve met me in actual life notice that’s solely what I thought, not what I mentioned, as I took a deep breath. He lastly humored me with a courtesy chunk, and, as I anticipated, he was pleasantly stunned. “Boy, is that lemony…and good.” Uh, yeah, lemon curd is nothing new round right here…however I saved my wifely feedback to myself, whereas inwardly smiling.

Overhead view of Butter and Rum Crêpes on a white plate with a red handled fork.

Recipe Suggestions

  • Be sure you have a pleasant non-stick saute pan, 8 to 10-inches in diameter or a crêpe pan accessible.
  • Rubbing the citrus zest into the sugar will launch their important oils including extra taste than simply tossing the zest into the batter.
  • In case you have time, let the batter relaxation within the fridge for not less than half-hour and as much as in a single day. It will assist the gluten loosen up and provides the flour time to soak up the liquid within the batter.
  • Be sure to whisk the batter after the resting interval so it’s homogeneous.  
  • If the batter appears somewhat too thick after resting, you possibly can add somewhat extra milk to get it to the right consistency.
  • Even with a nonstick pan, use some oil to grease the pan. Should you desire you should utilize melted butter as a substitute which can add a scrumptious taste together with conserving the crêpes from sticking. Add extra as wanted whereas cooking.
  • Warmth your pan beneath medium warmth. If it’s too sizzling, the batter will set earlier than it may be effectively distributed throughout the floor of the pan.
  • After pouring some batter into the heated pan, flip the pan along with your wrist to assist unfold the batter over the floor. Work rapidly. 
  • Most frequently, the primary pancake isn’t good, however it may be the cook dinner’s deal with!
  • Retailer leftover crêpes stacked with wax paper between layers. It will forestall them from sticking to one another.

Dessert or Breakfast?

“Can I eat this for breakfast?” my hubby questioned. So like with a toddler, I’ve discovered to select my battles. Tollhouse chocolate chip bars after dinner….and dessert crêpes for breakfast. Welcome to my world!

These weren’t your typical breakfast crêpes. The batter was doused with some darkish rum, Grand Marnier plus lemon and orange zest. Offered but? They have been then stuffed with lemon curd (use both Dorie’s recipe or a premium jarred model out of your market) and drizzled with a sauce made from honey, orange, and lemon juice, and, after all, butter. So whether or not you wish to serve these fancy crêpes for breakfast or dessert, you’ve gotten my permission. Simply be certain that to make these lemon crêpes!

Butter and Rum Crêpes on a white plate topped with fresh berries

Often Requested Questions

What Are Crêpes?

Crêpe is the French phrase for pancake. In contrast to American pancakes, crêpes are gentle, paper skinny, and will be candy or savory. Dessert crêpes could also be stuffed with jam, fruit, or chocolate, and are sometimes ignited after a light-weight dousing of rum or brandy. Savory crêpes will be stuffed with mixtures of meat, cheese, or greens and coated in a sauce. They are often served as a starter or entree.

How Do You Pronounce Crêpes?

There are two acceptable pronunciations:  Krayps or Krehps. The latter is closest to the French pronunciation.

Do You Want a Crêpe Pan to Make Crêpes?

Should you’re making crêpes often, it is perhaps definitely worth the funding. Utilizing a pleasant nonstick saute pan will work effectively, too. Use a pan with sloped sides for one of the best outcomes.

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For the crepes:

  • 2 tablespoons sugar, plus extra for sprinkling
  • Finely grated zest of ½ lemon
  • Finely grated zest of ¼ orange
  • Pinch of salt
  • 2 giant eggs
  • ¾ cup entire milk, plus somewhat extra if wanted
  • 1 tablespoon darkish rum or 1 ½ teaspoons pure vanilla
  • 2 teaspoons Grand Marnier (non-compulsory)
  • 3 tablespoons unsalted butter, melted
  • ½ cup all-purpose flour
  • Canola oil or different flavorless oil, for the pan

For the sauce:

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

For the Lemon Curd:

  • 1 ¼ cups sugar
  • 4 giant eggs
  • 1 tablespoon gentle corn syrup
  • ¾ cup recent lemon juice (from 4-5 lemons)
  • 8 tablespoons (1 stick) unsalted butter, reduce into chunks


  1. Put the sugar and zests right into a bowl and rub collectively along with your fingertips till the sugar is moist and really aromatic. Put the sugar and zest right into a meals processor or blender.
  2. Add the salt, eggs, milk, rum or vanilla, and Grand Marnier, when you’re utilizing it, and mix. Pour within the butter and course of till the combination is effectively blended.
  3. Add the flour and pulse the machine to include it. Make sure the flour is mixed, however don’t overmix. Pour the batter right into a pitcher or a big measuring cup with a spout, cowl, and refrigerate for not less than 2 hours.
  4. Whenever you’re able to make the crepes, sprinkle a dinner plate with sugar. Then rub an oiled paper towel over the floor of a 7-½-inch-diameter crepe pan or a similar-sized skillet. Place over medium warmth.
  5. When the pan is sizzling, raise it from the warmth and pour in 2 to three tablespoons of batter and instantly swirl the pan to unfold the batter in a skinny, even layer. Return the pan to the warmth and cook dinner till the highest of the crepe is ready. Test the underside to see if it is brown, then flip utilizing fingers or a spatula. Prepare dinner till the underside is browned.
  6. Switch the crepe to the sugared plate, sprinkle it flippantly with sugar, and proceed with the remainder of the batter.
  7. To make the sauce, soften the honey in a microwave oven or in a saucepan over low warmth. Cool the honey for five minutes, then add the orange and lemon juices. Mix or whisk within the butter, including it a tablespoon at a time. Use instantly or refrigerate and reheat when wanted.
  8. If you wish to fill the crepes, spoon some lemon curd (see directions under for making lemon curd) onto the upper-right-hand quarter of every crepe and fold in half after which in thirds to make triangles.
  9. Prepare the crepes on plates, drizzle the sauce over them, and serve instantly.
  10. If you’d like the filling, make lemon curd. Whisk sugar and eggs in a heavy saucepan; whisk within the remaining elements.
  11. Over medium-low warmth, stir always till the curd thickens and simply begins to bubble. However don’t let it boil. Scoop the curd right into a heatproof container. Press plastic wrap towards the floor. Cowl, let cool, after which refrigerate.


Whole time doesn’t embody chilling time.

Really helpful Merchandise

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Vitamin Info:



Serving Dimension:

2 crepes

Quantity Per Serving:

Energy: 661Whole Fats: 27gSaturated Fats: 15gTrans Fats: 0gUnsaturated Fats: 11gLdl cholesterol: 168mgSodium: 142mgCarbohydrates: 103gFiber: 0gSugar: 96gProtein: 5g


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This recipe will be present in Round My French Desk (affiliate hyperlink) by Dorie Greenspan.




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