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Strawberry Orange Banana Sunrise Crepes

June 5, 2016

 

strawberry orange banana sunrise crepes 1

I loooove living in Florida. One of my favorite parts about living here is that it reminds me of my hometown, but much warmer. It still feels a lot like where I grew up, just way hotter sometimes, and we definitely don’t get lake effect snow here.

I grew up in the northeast in a pretty rural area, surrounded by lots of family farms. I feel particularly at home in the northern part of Florida when I’m visiting Tallahassee. It feels so much like my small hometown, and also like the college town where I went to school for undergrad.

strawberry orange banana sunrise crepes 2

strawberry orange banana sunrise crepes 7

 

strawberry orange banana sunrise crepes 10

My crepes are crispy at the edges, and soft, almost a little chewy in the middle, and they are thin, delicate, smooth, and buttery. They are very adaptable – you can add a little sugar to make them sweeter, cocoa powder for chocolate crepes, liqueur, extracts, or zest for flavor, and you can use the basic recipe as-is for savory crepes!

strawberry orange banana sunrise crepes 1

These Strawberry Orange Banana Sunrise Crepes make for a perfect breakfast. I added orange zest and fresh orange juice to the crepe batter, then filled the crepes with a batch of homemade orange curd, and a spoonful of strawberry jam. They’re topped with whipped cream and fresh banana slices. One of my favorite combinations of fruit flavors – strawberry, orange, and banana. An elegant breakfast dish!

Print

Strawberry Orange Banana Sunrise Crepes

Thin and delicate crepes with homemade orange curd, strawberry jam, and banana slices!
Course Breakfast/brunch
Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 6 -8 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For orange curd:

  • 4 egg yolks at room temperature
  • Zest of 2 oranges
  • 1/3 c. fresh orange juice
  • 1/2 c. sugar
  • pinch of salt
  • 4 tbsp. unsalted butter softened

For crepes:

  • 2 large eggs
  • 3/4 c. Florida whole milk
  • 1/4 c. water
  • 1 c. flour
  • 1/4 c. sugar
  • 4 tbsp. melted butter
  • 1 tsp. fresh orange zest
  • 1/4 c. fresh orange juice

For filling and topping:

  • 1/2 c. strawberry jam
  • 2 large bananas sliced
  • Whipped cream

Instructions

For orange curd:

  1. In a small bowl, whisk together the egg yolks, orange zest, orange juice, sugar and salt. Transfer to a small saucepan.
  2. Cook the mixture over low-medium heat, stirring constantly, until it is thick enough to coat the back of a spoon, 3 to 5 minutes.
  3. Remove from heat and add the butter. Mix until smooth.
  4. Transfer the curd to a small bowl and cover with plastic wrap.
  5. Refrigerate until chilled, about 30 minutes.

For crepes:

  1. In a large bowl, combine all crepe batter ingredients and whisk until smooth.
  2. In a large saucepan over medium heat, pour scant ⅓ c. batter, covering the entire bottom of the pan in a thin layer.
  3. Cook for 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
  4. Remove crepe from pan, and continue making crepes with remaining batter.

To assemble: Fill each crepe with a heaping tablespoonful of orange curd, topped with a heaping tablespoonful of strawberry jam.

  1. Fold in quarters, and top with whipped cream and sliced bananas. Serve immediately.

Enjoy!

 

 

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Filed Under: Breakfast, Recipes 23 Comments

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Lovely comments

  1. Marion Myers says

    June 5, 2016 at 6:48 am

    These sound so light and refreshing, Sarah! I love the homemade orange curd! yummmm

    Reply
    • Sarah says

      June 13, 2016 at 8:29 pm

      I am obsessed with making homemade citrus curds. I always have leftover yolks, and I hate to waste them. Curd is the perfect solution! 🙂

      Reply
  2. Renee @ReneesKitchenAdventures says

    June 5, 2016 at 10:15 am

    I think I’d be celebrating the lack of lake effect snow (hello….Lake Erie!) if I lived in Florida with these lovely crepes! They just look like sunshine to me!

    Reply
    • Sarah says

      June 13, 2016 at 8:31 pm

      Oh, I definitely do. Lol! It’s the whole reason I live here. No more Erie winters! Haha!

      Reply
  3. Shaina says

    June 5, 2016 at 3:23 pm

    These are so beautiful! They remind me of a Florida sunrise. I would be happy to wake up to this for breakfast anyday!

    Reply
    • Sarah says

      June 13, 2016 at 8:28 pm

      Thanks so much, girl!

      Reply
  4. Nichole says

    June 5, 2016 at 3:29 pm

    I didn’t grow up in Florida, but my husband did. His family lives in the rural part of the county, and I love it so much when we venture that way. So working with FL Milk, and dairy farmers made me feel closer to them. In other news, these crepes look SOOO good!

    Reply
    • Sarah says

      June 13, 2016 at 8:32 pm

      I love the rural parts of FL too. I go to Tallahassee for work sometimes, and I love being in that part of the state. Reminds me of Pennsylvania a lot, actually!

      Reply
  5. Theresa says

    June 6, 2016 at 8:25 pm

    Sounds like a yummy crepes recipe! I need to get a new pan so I can make this.

    Reply
  6. Christina Thomas says

    June 10, 2016 at 6:27 am

    This dish is like Florida on a plate! Bright and sunny. I love the combination of orange, banana and mango too! And crepes look so fancy yet easy to make.

    Reply
    • Sarah says

      June 13, 2016 at 8:20 pm

      Haha! That’s so true! These are very Floridian!!

      Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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