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.
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!
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!
Strawberry Orange Banana Sunrise Crepes
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
- 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
For orange curd:
- In a small bowl, whisk together the egg yolks, orange zest, orange juice, sugar and salt. Transfer to a small saucepan.
- 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.
- Remove from heat and add the butter. Mix until smooth.
- Transfer the curd to a small bowl and cover with plastic wrap.
- Refrigerate until chilled, about 30 minutes.
- In a large bowl, combine all crepe batter ingredients and whisk until smooth.
- In a large saucepan over medium heat, pour scant ⅓ c. batter, covering the entire bottom of the pan in a thin layer.
- 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.
- 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.
- Fold in quarters, and top with whipped cream and sliced bananas. Serve immediately.