Go Back

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


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:

  • 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.