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.