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
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:
-
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.
For crepes:
-
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.
Enjoy!
Marion Myers says
June 5, 2016 at 6:48 amThese sound so light and refreshing, Sarah! I love the homemade orange curd! yummmm
Sarah says
June 13, 2016 at 8:29 pmI am obsessed with making homemade citrus curds. I always have leftover yolks, and I hate to waste them. Curd is the perfect solution! 🙂
Renee @ReneesKitchenAdventures says
June 5, 2016 at 10:15 amI 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!
Sarah says
June 13, 2016 at 8:31 pmOh, I definitely do. Lol! It’s the whole reason I live here. No more Erie winters! Haha!
Shaina says
June 5, 2016 at 3:23 pmThese are so beautiful! They remind me of a Florida sunrise. I would be happy to wake up to this for breakfast anyday!
Sarah says
June 13, 2016 at 8:28 pmThanks so much, girl!
Nichole says
June 5, 2016 at 3:29 pmI 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!
Sarah says
June 13, 2016 at 8:32 pmI 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!
Theresa says
June 6, 2016 at 8:25 pmSounds like a yummy crepes recipe! I need to get a new pan so I can make this.
Christina Thomas says
June 10, 2016 at 6:27 amThis 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.
Sarah says
June 13, 2016 at 8:20 pmHaha! That’s so true! These are very Floridian!!