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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
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breakfast crepes with mixed berries, lemon curd and whipped creme fraiche

Breakfast Crepes Three Ways

Prep time:
10 minutes
Cook time:
15 minutes
Yield:
18-20 crepes
Difficulty:
2 out of 5

Fill these classic crepes with homemade lemon curd, mixed berry sauce or whipped crème fraîche for an elegant weekend breakfast that's just a bit extra.

Ingredients

Crepes:

  • 2 cups all-purpose flour
  • 4 large eggs
  • 2 cups whole milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter, melted
  • Cooking spray or oil
  • Powdered sugar for dusting

Lemon Curd:

  • 4 lemons, 2 zested and all juiced
  • ½ cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 5 tablespoons butter, cut into small cubes

Mixed Berry Sauce:

  • 2 pints raspberries
  • 2 pints blueberries
  • 2 pints blackberries
  • ¼ cup sugar
  • 1 lemon, zested

Whipped Crème Fraîche:

  • 8 ounces crème fraîche
  • 4 ounces heavy cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Preparation

Crepes:

Place flour, eggs, milk, sugar, salt and vanilla in a blender and puree on high for 10 seconds. Scrape down the sides and on low speed mix in the melted butter. Pass batter through a fine mesh sieve to remove any lumps (it should be the consistency of heavy cream). Let the crepe batter rest in the refrigerator for 30 minutes before using.

Heat a crepe pan or 6-inch nonstick pan over medium-high heat. Lightly spray with cooking spray or wipe with an oiled paper towel. Add 2 ounces (about ¼ cup) of batter to the pan and swirl to coat the bottom. When the crepe is set, about 15-20 seconds, run a rubber spatula around the edge to release the crepe, then flip it over to cook the other side, 5-10 seconds more. Remove the finished crepe to a plate and repeat with the remaining batter. (The crepes can be stacked on top of each other without fear of sticking.)

To assemble the finished crepes, place about ¼ cup of your chosen filling in a line down the center of the crepe, spread the filling on half of it and fold the crepe in half and then in half again to make triangles. Place 3-4 crepe triangles on a plate and dust with powdered sugar.

Lemon Curd:

Set a pot with 2 inches of water to a simmer. In a stainless steel bowl that fits in the pot without touching the water, combine all the ingredients except for the butter. Place the bowl over the simmering water and stir with a spatula until the curd thickens. Add the butter and stir until incorporated. 

Strain through a fine mesh sieve to remove any lumps. Cover with plastic wrap and press firmly onto the top to prevent a skin from forming. Refrigerate until cold before using.

Mixed Berry Sauce:

Place ¼ of all of the berries in a saucepan over low heat. Cook, stirring, until the berries have broken down and turned into a sauce. Pass through a sieve into a work bowl. Stir together the remaining berries, sugar and lemon zest. Chill and reserve.

Whipped Crème Fraîche:

Combine all the ingredients in a work bowl and whip until stiff peaks form.

  • breakfast crepes with mixed berries, lemon curd and whipped creme fraiche