Breakfast · Cooking · Spreads · Sweets

Raspberry Lemon Crepes for Two

Today is officially the first day of Spring. And I’m stuck at home sick. Again. So I thought I’d cheer myself up with an awesome breakfast, er, brunch. By the time I got the energy to get up and make this, it was well past breakfast. I probably won’t have the energy to get up and make anything else until at least dinner time now. These crepes were so worth it though. And since I made them for two and it’s just me here, I have leftovers for when I’m hungry again later today after nap time.

I love breakfasting. I think I’ve said it before here, but it’s one of my favorite things to do. Just like pancakes, crepes are such a treat for me to make and eat. They’re made with milk and butter, and are just not possible at a restaurant. So, needing a little cheer and a reason to get off the couch for a bit, I scrounged my pantry for ingredients to make a special sick-day breakfast for two (and by two I mean one, who will eat this two times today). I always have flour and sugar on hand, and lucky for me, I had some lactose-free butter, a lemon and some frozen raspberries. Combine these pretty ordinary ingredients, and you get something truly magical. Raspberry Lemon Crepes.

Lemon Raspberry Crepes


Lemon Curd
Raspberry Coulis
Greek Yogurt

(Recipes for crepes, lemon curd and raspberry coulis follow)


1. Lay a crepe, or two or three, on a plate. Top with a tablespoon or two of greek yogurt. Roll each crepe up.

2. Top crepes with as much lemon curd and raspberry coulis as you’d like. Enjoy!


Yield: 6 crepes

Prep Time: 30 minutes | Cooking Time: 10 minutes


1/4 cup cold water
1/4 cup lactose-free milk
1 egg
1/8 tsp salt
1/3 cup flour
1 tbsp melted lactose-free butter


1. In a large glass measuring cup, add the liquids. Whisk until combined.

2. Add the flour and salt, and whisk until batter is smooth.

3. Refrigerate batter for at least 2 hours. You could even make this batter the night before and keep in the fridge until ready to make breakfast in the morning. (This is the point where I made the lemon curd and raspberry coulis, so my crepes wouldn’t be cold if I made them first and then went on to the topping.)

4. When the better has chilled and you’re ready to cook, heat an oiled skillet over medium-high heat.

5. The batter should be light in colour and just thick enough to cover the back of a spoon. If it’s too thick, add a spoonful of water at a time until the batter is the consistency you need.

6. Pour a 1/4 cup of batter into the centre of your hot pan, and immediately tilt the pan back and forth to allow the batter to run to all the edges of the pan. It should look like a think film over your pan. If you have any left over batter that didn’t stick to the pan, pour it back into the measuring cup.

7. Cook the crepe for about 1 minute. Shake the pan to loosen the crepe. When it starts to move around, you’re ready to flip.

8. Use a spatula to pick up the crepe and flip the crepe on its other side. Cook this side just until browned, about 30 seconds.

9. Remove the cooked crepe to a plate, and continue making crepes with the remaining batter.

(Adapted from Crepes a la Julia Child at Savvy Miss)

Lemon Curd

Yield: 1/4 cup curd

Prep Time: 5 minutes | Cooking Time: 10 minutes


1/4 cup sugar
1 large egg
1 large lemon
1 pinch salt
1 tbsp lactose-free butter, cold


1. Prepare a double boiler (or a pot with a bowl fit over) with 1 inch of water. Heat the water to simmering.

2. In top of the double boiler or your bowl, add the sugar and egg.

3. Zest all the lemon over the sugar and egg.

4. Cut the lemon in half and squeeze all of its juice over the zest, egg and sugar. Be wary of seeds! If any make it into the bowl, pick them out immediately.

5. Whisk the egg, sugar and lemon thoroughly.

6. Place the bowl back on the simmering double boiler, and continue to whisk until the lemon curd thickens.

7. Add the cold butter little piece by little piece, whisking thoroughly until melted and absorbed after each addition.

8. Run the curd through a sieve to remove any egg pieces that may have formed while cooking.

9. Transfer the lemon curd to a jar and store in fridge for up to one week. (Mine was finished the same day.)

(Adapted from Lemon Curd at Three Tastes)

Raspberry Coulis

Yield: 1 cup

Prep Time: 5 minutes | Cooking Time: 10 minutes


1 cup fresh or frozen raspberries
1/4 cup water
1/3 cup sugar
1 tbsp cornstarch


1. Put all ingredients to a small saucepan, and gently crush the raspberries.

2. Bring to a boil, stirring constantly.

3. Reduce heat and simmer for about 5 minutes.

4. Transfer to a jar. If you’d like a smoother sauce, push through a strainer before transferring to the jar. This will keep in the fridge for about a week.

(Adapted from Raspberry Sauce Recipe at


2 thoughts on “Raspberry Lemon Crepes for Two

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