Strawberry Orange Banana Sunrise Crepes
Thin and delicate crepes with homemade orange curd, strawberry jam, and banana slices!
Servings 6 -8 servings
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.