Strawberry Orange Banana Sunrise Crepes #SundaySupper #JuneDairyMonth

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


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


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.