Golden Rum Butter Crêpes with Zesty Lemon Curd

Prepare to be enchanted by these Butter and Rum Crêpes, a truly extraordinary dessert that transcends the ordinary. Even the most discerning palates, like my own skeptical husband’s, have been utterly captivated by their delicate texture and the vibrant burst of homemade lemon curd. This elegant and delicious dish, inspired by Dorie Greenspan’s culinary genius, transforms simple crêpes into a multi-faceted treat that is perfect for any special occasion, from an indulgent brunch offering to a sophisticated evening dessert.

Butter and Rum Crêpes filled with bright lemon curd and topped with fresh, colorful berries. A luxurious dessert or brunch option.

Contents

Why These Butter and Rum Crêpes Are a Must-Make

Culinary Versatility: Once you master the basic crêpe technique, a world of sweet and savory possibilities opens up. These thin, delicate pancakes can be customized for any meal of the day, making them a versatile addition to your culinary repertoire.
Effortless Elegance: This recipe offers an incredibly elegant dessert without requiring any baking. The sophisticated presentation and rich flavors make it ideal for impressing guests or simply treating yourself to something special.
Irresistible Flavor Combination: The simple yet divine homemade lemon curd filling provides a bright, tangy counterpoint to the rich, buttery crêpes. Garnishing with fresh berries not only adds a pop of color but also enhances the overall flavor profile with natural sweetness and tartness.
Unique Indulgence: Infused with dark rum, Grand Marnier, and fragrant citrus zests, these crêpes are far from ordinary. They offer a depth of flavor that elevates them beyond typical breakfast fare, creating a truly memorable experience.
Crowd-Pleaser Potential: Even skeptics are often converted! The combination of delicate texture and vibrant filling is designed to win over even the most hesitant diners, making it a guaranteed hit at any gathering.

The allure of these crêpes is truly remarkable. I recently had some three-day-old chocolate chip bars on the counter, a reliable favorite for my husband’s dessert cravings. Yet, I also presented a plate of these freshly made Butter and Rum Crêpes, lavishly filled with lemon curd and crowned with a medley of fresh berries, all drizzled with a luminous citrus honey sauce. “You know I really don’t like crêpes,” was his predictable response when I gently coerced him to try a forkful. As anyone who knows me might imagine, my inner monologue was quite different from my calm exterior. With a deep breath, I persisted. He finally humored me with a courtesy bite, and, as I had secretly anticipated, he was utterly captivated. “Boy, is that lemony… and good,” he conceded, a hint of surprise in his voice. Of course, lemon curd is a staple in our kitchen, but I wisely kept my wifely comments to myself, savoring my silent triumph.

Overhead view of two folded Butter and Rum Crêpes, filled with lemon curd, on a white plate with a red handled fork, ready to be enjoyed.

Expert Tips for Perfect Crêpes Every Time

Choose the Right Pan: Invest in a good quality non-stick sauté pan, ideally 8 to 10 inches in diameter, or a dedicated crêpe pan. A pan with gently sloped sides is particularly helpful for swirling the batter and easily flipping the crêpes.
Infuse Citrus Flavor: Don’t just toss the citrus zest into the batter. Rubbing the finely grated lemon and orange zests directly into the sugar with your fingertips before mixing helps to release their aromatic essential oils, intensifying the vibrant citrus flavor throughout the crêpes.
PRO-Tip: Rest the Batter: If time allows, letting the crêpe batter rest in the refrigerator for at least 30 minutes, or even overnight, is a game-changer. This crucial step allows the gluten in the flour to relax, resulting in more tender, pliable crêpes that are less likely to tear. It also gives the flour ample time to fully absorb the liquid, leading to a smoother, more consistent batter.
Whisk After Resting: Before cooking, make sure to whisk the batter thoroughly after its resting period. This ensures it’s homogeneous and lump-free, guaranteeing an even texture in your crêpes.
Adjust Batter Consistency: If the batter appears a little too thick after resting, don’t hesitate to add a small amount of additional milk, a tablespoon at a time, until it reaches the desired thin, pourable consistency. It should coat the back of a spoon lightly.
Grease the Pan Judiciously: Even with a non-stick pan, light greasing is essential. You can use a flavorless oil like canola or melted butter. Butter not only prevents sticking but also imparts a delicious, rich flavor to the crêpes. Re-grease as needed between each crêpe.
PRO-Tip: Maintain Medium Heat: Cook your crêpes over medium heat. If the pan is too hot, the batter will set too quickly before you can effectively swirl it to form a thin, even layer across the entire surface. Too low, and they won’t brown nicely.
Master the Swirl: After pouring a small amount of batter into the heated pan, immediately lift the pan from the heat and tilt and rotate your wrist in a circular motion to spread the batter thinly and evenly. Speed and precision are key here.
The First Crêpe: A Cook’s Treat: It’s common for the first crêpe to be less than perfect – it’s often used to gauge the pan temperature and batter consistency. Embrace it as the cook’s delicious reward for their efforts!
PRO-Tip: Store Leftover Crêpes Properly: To prevent cooked crêpes from sticking together, stack them with a sheet of wax paper or parchment paper between each layer. This keeps them fresh and easy to separate for later enjoyment. Store them covered in the refrigerator.

Dessert or Breakfast? Why Not Both!

“Can I eat this for breakfast?” my husband questioned, the morning after his conversion. In moments like these, much like with a child, I’ve learned to pick my battles. So, in my world, Tollhouse chocolate chip bars become an acceptable after-dinner indulgence, and these decadent crêpes find their place at the breakfast table. Welcome to my delicious reality!

Indeed, these are no ordinary breakfast crêpes. The batter itself is a celebration of flavor, generously infused with dark rum and the elegant orange liqueur, Grand Marnier, complemented by the bright, aromatic notes of lemon and orange zest. Intrigued yet? The magic continues as these delicate crêpes are then lavishly filled with a luscious, homemade lemon curd (you can use Dorie Greenspan’s acclaimed recipe for an authentic touch, or opt for a premium jarred version from your local market for convenience). To crown this masterpiece, a glistening sauce made from warm honey, fresh orange and lemon juices, and, of course, a generous knob of butter, is drizzled over the top. The harmonious blend of sweet, tart, and boozy flavors makes them extraordinarily versatile. So, whether you envision serving these fancy crêpes as a sophisticated brunch centerpiece or as an unforgettable dessert to complete an evening meal, you have my full permission. Just make sure you take the plunge and make these utterly delightful lemon crêpes!

Frequently Asked Questions About Crêpes

What Are Crêpes?

A crêpe is the French word for pancake, but with a distinct difference. Unlike the thicker, fluffier American pancakes, crêpes are exceptionally thin, delicate, and often paper-like in texture. They can be incredibly versatile, serving as a base for both sweet and savory dishes. Sweet dessert crêpes are typically filled with ingredients like fresh fruit, jam, chocolate, or lemon curd, and sometimes flambéed with rum or brandy for a dramatic finish. Savory crêpes, on the other hand, might be wrapped around fillings of meats, cheeses, or vegetables, and often served with a rich sauce as a starter or main course.

How Do You Pronounce Crêpes?

There are two commonly accepted pronunciations in English: “Krayps” (rhymes with grapes) or “Krehps” (with a shorter ‘e’ sound, closer to the original French pronunciation). Both are widely understood.

Do You Need a Crêpe Pan to Make Crêpes?

While a dedicated crêpe pan, with its low, sloped sides, can certainly make the process easier and is a worthwhile investment if you plan to make crêpes frequently, it’s not strictly necessary. A good quality 8- to 10-inch non-stick sauté pan with sloped sides will work perfectly well. The key is to have a pan that allows for easy swirling of the batter and effortless flipping.

Can Crêpes Be Made Ahead of Time?

Absolutely! Crêpes are fantastic for meal prepping. You can make the batter up to two days in advance and store it in the refrigerator, ensuring you whisk it well before cooking. Cooked crêpes can also be prepared ahead of time. Allow them to cool completely, then stack them with wax paper or parchment paper in between each crêpe to prevent sticking. Store them in an airtight container or a resealable plastic bag in the refrigerator for 2-3 days, or freeze them for up to a month. To reheat, simply warm them gently in a lightly greased pan or in the microwave until soft and pliable.

What Are Some Other Filling Ideas for Crêpes?

The possibilities for crêpe fillings are endless! For sweet variations, consider Nutella with bananas, cinnamon-sugar and butter, fresh fruit and whipped cream, dulce de leche, or various fruit compotes. For savory options, popular choices include ham and cheese (like a classic Croque Monsieur crêpe), spinach and feta, mushrooms and Gruyère, smoked salmon and cream cheese, or even shredded chicken with a béchamel sauce. Don’t be afraid to experiment with your favorite flavor combinations!

Butter and Rum Crêpes Recipe with Lemon Curd

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Yield
10 crepes

Dosed with Grand Marnier and rum and filled with lemon curd, these are no ordinary crepes!

Ingredients

For the crepes:

2 tablespoons sugar, plus more for sprinkling
Finely grated zest of ½ lemon
Finely grated zest of ¼ orange
Pinch of salt
2 large eggs
¾ cup whole milk, plus a little more if needed
1 tablespoon dark rum or 1 ½ teaspoons pure vanilla
2 teaspoons Grand Marnier (optional)
3 tablespoons unsalted butter, melted
½ cup all-purpose flour
Canola oil or other flavorless oil, for the pan

For the sauce:

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

For the Lemon Curd:

1 ¼ cups sugar
4 large eggs
1 tablespoon light corn syrup
¾ cup fresh lemon juice (from 4-5 lemons)
8 tablespoons (1 stick) unsalted butter, cut into chunks

Instructions

Put the sugar and zests into a bowl and rub together with your fingertips until the sugar is moist and very fragrant. Put the sugar and zest into a food processor or blender.
Add the salt, eggs, milk, rum or vanilla, and Grand Marnier, if you’re using it, and blend. Pour in the butter and process until the mixture is well blended.
Add the flour and pulse the machine to incorporate it. Make certain the flour is blended, but don’t overmix. Pour the batter into a pitcher or a large measuring cup with a spout, cover, and refrigerate for at least 2 hours.
When you’re ready to make the crepes, sprinkle a dinner plate with sugar. Then rub an oiled paper towel over the surface of a 7-½-inch-diameter crepe pan or a similar-sized skillet. Place over medium heat.
When the pan is hot, lift it from the heat and pour in 2 to 3 tablespoons of batter and immediately swirl the pan to spread the batter in a thin, even layer. Return the pan to the heat and cook until the top of the crepe is set. Check the underside to see if it’s brown, then flip using fingers or a spatula. Cook until the underside is browned.
Transfer the crepe to the sugared plate, sprinkle it lightly with sugar, and continue with the rest of the batter.
To make the sauce, melt the honey in a microwave oven or in a saucepan over low heat. Cool the honey for 5 minutes, then add the orange and lemon juices. Blend or whisk in the butter, adding it a tablespoon at a time. Use immediately or refrigerate and reheat when needed.
If you want to fill the crepes, spoon some lemon curd (see instructions below for making lemon curd) onto the upper-right-hand quarter of each crepe and fold in half and then in thirds to make triangles.
Arrange the crepes on plates, drizzle the sauce over them, and serve immediately.
If you want the filling, make lemon curd. Whisk sugar and eggs in a heavy saucepan; whisk in the remaining ingredients.
Over medium-low heat, stir constantly until the curd thickens and just starts to bubble. But do not let it boil. Scoop the curd into a heatproof container. Press plastic wrap against the surface. Cover, let cool, and then refrigerate.

Notes

Total time does not include chilling time for the crêpe batter.

HOW MUCH DID YOU LOVE THIS RECIPE?

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This exquisite recipe can be found in Around My French Table (affiliate link) by the renowned culinary author, Dorie Greenspan.