Sunrise Crepes with Minneola Tangelo Curd

Good Morning! Greet the day with this tasty and semi-nutritious delight!

Of the many things I miss about college, the one whose loss I most lament is Crepe Day.  Twas a most magical day of the week, and one whose absence from my week I sorely miss.  For those who don’t know, Crepe Day was exactly what it sounds like: every Friday morning, one of my girlfriend’s and I would go to Magdalena’s Creperie in the beautiful and historic Fairhaven district of the always lovely Bellingham, WA.  To this day, I LOVE Magdalena’s Creperie, and, should I ever open my own dining establishment someday, Magdalena’s is most certainly what I would base it off of.  I’ll gladly admit that I am one of those loons who would happily consume breakfast fare for every meal of the day were such a practice socially acceptable, therefore, I trust that you’ll not be surprised to hear that I’m a big fan of establishments that cater exclusively to the morning/early afternoon crowd (that, and I’m very much a morning person).  Magdalena’s specializes in all manner of crepes: sweet, savory, dessert, very breakfasty, bordering on hoity-toity evening fare…. You name it, she’s got it.  The creperie also offers a variety of handmade baked goods and other edible European delights (I believe the owner originally hails from Poland, so many of the dishes have a flair distinct of the region), but for now, let’s focus on crepes.

Crepes are an incredibly versatile medium for serving a variety of tasty goodies.  I prefer sweet crepes filled with fruit, but I know others who enjoy savory breakfast crepes filled with eggs, asparagus, and ham.  Really, you can fill them with whatever you like, and, as the menu at Magdalena’s demonstrates, the possibilities really are endless.  I was once particularly intrigued and enamored by one of Magdalena’s specials: a sweet crepe filled with mascarpone, berries, and… lemon curd!  As I believe I’ve made clear, j’adore les crepes, and I greatly enjoy lemon curd as well.  I must constantly stop myself from calling it “lemon turd”, for I think it both looks and sounds like some fantastic lemon byproduct that the wee citrus just squeezed out sea cucumber-style.  Nonetheless, lemon curd/turd is wonderful, it always reminds me of spring, and it’s become a staple of Lemon-palooza (we’ll get back to that soon enough).  The present recipe puts a twist on Magdalena’s outstanding crepe and makes it just a bit more breakfasty and less desserty.  Whichever you come to prefer, the original or this adaptation, I hope you come to know and love crepes just as much as I do!  (I now find myself thinking of Ricky Bobby realizing that he loves those “really thin pancakes” while pinned to a pool table by Jean Gerard in Talladega Nights.  I should watch that while enjoying this crepe sometime soon.  So should you.  Let’s make it happen.)

Sunrise Crepes

Crepes adapted from Crepes: Sweet & Savory Recipes for the Home Cook

Makes four 10.5″ crepes, serves four (or two if you’re ravenously hungry or just really like crepes)

Crepe Ingredients:

1/2 cup whole wheat flour

1 large egg

1/2 cup milk

4 Tbs. + 1 tsp. water

1 Tbs. butter, melted

pinch of salt

Filling/Garnish Ingredients:

1 1/3 cups Greek yogurt (plain or vanilla)

1 cup Minneola tangelo curd*

1/2 cup blackberries

1 1/3 cups strawberries, sliced

2 bananas, sliced

1/4 cup powdered sugar (optional)


1 10.5-inch saucepan

1 spatula

1 electric mixer or food processor (Magic Bullet works great)

1 paring knife

To Make the Crepes:

Mix together all of the wet ingredients (milk, egg, water).  Add the salt, and, two tablespoons at a time, gradually add the flour.  Mix until smooth and well-combined.  Allow the crepe mix to chill for at least four hours or overnight.  If allowing to chill overnight, the mix will separate a bit; gently mix to recombine and smooth out.

Heat the saucepan over low-medium heat.  Lightly coat the pan with butter or non-stick spray.  Once the pan is heated, pour about 1/2 cup of crepe mix into the sauce pan.  Swirl the pan around, evenly coating the surface of the pan with the mix.  Allow the crepe to cook for 45-60 seconds, or until the crepe no longer has any wet spots.  With a spatula, gently flip the crepe over, and allow it to cook for another 30-45 seconds.  Flip the pan over or use the spatula to remove the crepe from the pan.  Repeat this process until you have used up all of the crepe mix.

To Assemble the Crepes:

On one crepe, spread 1/3 cup Greek yogurt in the center of the crepe.  On top of the Greek yogurt, spread 1/4 cup Minneola tangelo curd.  On top of the tangelo curd, sprinkle about 1/8 cup blackberries, 1/3 cup sliced strawberries, and 1/2 of a sliced banana.  Fold three sides of the crepe into the center of the crepe, creating a triangle.  Carefully, keeping the sides of the crepe folded in at the center, flip the crepe over, trapping the folded sides underneath of the crepe.  Sprinkle any leftover berries or banana over the crepe, and dust with powdered sugar for garnish.  Serve with hot coffee or mimosas (fancy bonus!).  Enjoy!

*Minneola Tangelo Curd

Makes about 2 cups

Adapted from Joy the Baker Cookbook


3/4 cup Minneola tangelo juice (juice from about 2 Minneola tangelos)

1/2 cup granulated sugar

3 eggs

3 egg yolks

1/4 tsp. salt

2 tsp. corn starch

1 Tbs. Minneola tangelo zest

3/4 cup unsalted butter, cut into 1/2″ cubes


1 medium saucepan

1 medium mixing bowl

1 fine mesh strainer

1 whisk

1 spatula

Heat the saucepan over low-medium heat.  In the mixing bowl, whisk together the Minneola orange juice, sugar, eggs, yolks, salt, and corn starch, stirring until smooth.  Pour into the heated saucepan.  Continuously stir with the whisk until the mixture begins to thicken and bubble (this will take about five minutes).  Once the mixture has thickened, remove from heat.  Use the spatula to pour the entirety of the mixture into the fine mesh strainer and sift it into a mixing bowl, straining out any large pieces of egg or slightly burned chunks.  Once you’ve finished straining, remove the strainer.  Immediately, whisk in the tangelo zest and the butter until the butter has completely melted and is well-combined in the mixture.  Transfer the hot curd into a resealable container, cover, and place in the refrigerator.  Allow the tangelo curd to chill for at least an hour.  The tangelo curd will keep in the refrigerator for up to four days.  Enjoy!


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