Kitchen Conundrum

  • Home
  • About
  • Eat
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Side Dishes
    • Sauces, Dressings and Condiments
    • Soup and Stews
    • Vegetables
  • Drink
    • Beer
    • Cocktails
    • Wine
  • Recipe Index
  • Travel
    • NYC/Metro
    • Cambodia
    • England
    • France
    • Greece
    • Italy
    • Spain
    • Vietnam
  • Kitchen Sink
    • Classes
    • Contests
    • Cookbooks
    • Cook The Book Fridays- My Paris Kitchen
    • French Fridays with Dorie
    • Kitchen Gear & Gadgets

Butter and Rum Crepes…Fancy and Plain- French Fridays with Dorie

February 22, 2014 by Renee

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.

Butter and Rum Crepes with Lemon Curd-2

 

 

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:

greenspan

frenchfridayswithdorie16

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Related

Filed Under: Eat, Kitchen Sink, Desserts, French Fridays with Dorie Tagged With: Butter and Rum Crepes, Candied Lemon Peel, Crepes, FFWD, French Fridays with Dorie, Lemon Curd

« Helene’s All White Salad – French Fridays with Dorie
Bagatelle – NYC Bloggers Night Out »

Comments

  1. EmilyC says

    February 22, 2014 at 1:30 am

    These are so dainty!

  2. Mardi (eat. live. travel. write.) says

    February 22, 2014 at 8:26 am

    Yours look gorgeous – so bright and spring-like!

  3. Tricia S. says

    February 22, 2014 at 9:19 am

    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 ……….

  4. Candy (Dulce) says

    February 22, 2014 at 11:46 am

    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.

  5. Diane Balch says

    February 22, 2014 at 12:14 pm

    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.

  6. Gracie ~ Food Fascination says

    February 22, 2014 at 5:40 pm

    Yum! Also, your photos just scream out SPRING. Thanks for that.

  7. Beth (OMG! Yummy) says

    February 23, 2014 at 12:00 pm

    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.

  8. Kathy says

    February 23, 2014 at 5:54 pm

    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!

  9. Geraldine Saucier says

    February 23, 2014 at 10:15 pm

    Beautiful job! These crepes were enjoyed at my house.

  10. Betsy says

    February 24, 2014 at 8:45 pm

    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!

  11. jora says

    February 25, 2014 at 11:37 am

    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.

  12. Teresa says

    February 28, 2014 at 4:18 am

    Beautiful! Your whole presentation evokes Spring, too.

  13. Margaret says

    March 1, 2014 at 11:15 pm

    Somehow lemon always makes me think of spring. Those crepes would bring out the sunshine in anyone.

Categories

Archives

© Copyright 2017 Kitchen Conundrum · Privacy Policy & Disclosures · All Rights Reserved ·

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.