Perhaps we can make Spring come a little sooner if we just add some brightness to our lives. It’s time to come out of hibernation. I am so over winter and ready for some lighter and brighter fare. I am craving sunshine and the fresh flavors of home grown produce, citrus fruits and fresh berries.
Butter and Rum Crepes were on the menu this week for French Fridays with Dorie. This recipe for crepe batter incorporates the zests of a lemon and an orange along with a splash of dark rum and Grand Marnier, perfectly suited for the accompanying Honey Citrus Butter Sauce that is drizzled on top of the finished crepes. For the “Plain” crepes, one would just have to sprinkle a bit of powdered sugar on top but if you wanted to go all out and be “Fancy” you could make the suggested lemon curd that would be used as their filling. Of course, I felt a bit fancy and Lemon Curd had to be made.
If you could embody Spring in words, it would be daffodils and this lemon curd. Bright, refreshing and tangy sweet, this curd is the perfect filling for these crepes and there is plenty left over to use with scones or to make a tart-perhaps, Dorie’s Sable Breton Galette with Berries, even! (You’ll find the galette and the curd recipe there in Dorie’s newsletter.)
Everyone quite enjoyed these and I’d recommend them to anyone who wants to bring a little Spring to their kitchen.
While I cannot share this recipe, (Lemon Curd and Galette recipe is in the link above) you can (and should!) buy the book and cook along with us. It’s great fun! Every Friday we make a new recipe. Looking forward to next weeks! For details and to see how others are recreating the dishes from this awesome book, check out the FFWD site.
Buy the book:
These are so dainty!
Mardi (eat. live. travel. write.) says
Yours look gorgeous – so bright and spring-like!
Tricia S. says
Oh my yours turned out just lovely ! And beautiful photos to prove it 🙂 These were a huge hit in my house and I imagine I will be getting much more practice when my kids are home from school and find out I have been making crepes ……….
Candy (Dulce) says
Your crepes look delicious. Like you, I’m really enjoying anything citrus right now.
Mine didn’t turn out, but the citrus vanilla sauce is great.
Diane Balch says
I agree this was a bit of Spring. Citrus is such a nice transitional flavor. I filled mine with lemon curd too. Glad you enjoyed.
Gracie ~ Food Fascination says
Yum! Also, your photos just scream out SPRING. Thanks for that.
Beth (OMG! Yummy) says
It has essentially been spring in California but this morning it is offwhite and foggy. But your photos made me feel a ray of sunshine! Lovely! I really enjoyed the citrus in the batter. Wonderful touch.
Your photos and presentation are so lovely and have Spring written all over them! Love that very pretty white plate with the cut outs! Have a great week!
Geraldine Saucier says
Beautiful job! These crepes were enjoyed at my house.
I am so over winter too. I adore Dorie’s lemon curd recipe. I didn’t make it this time around, but it is a breath of spring, as you described!
We had a lovely, warm weekend, and just as I was hoping spring might finally be here it decided to snow again today! I’m very ready for the warm weather. Your blue tablecloth and lemon curd definitely feel so spring-like, I’m now craving lemon curd myself.
Beautiful! Your whole presentation evokes Spring, too.
Somehow lemon always makes me think of spring. Those crepes would bring out the sunshine in anyone.