Ooh la la Lemon Ginger Crepes are so fancy sounding but they couldn’t be easier to make.
You all know by know that I am a huge fan of breakfast food and am more than happy to eat them for any meal of the day, not just for breakfast time. A lot of times I will make waffles or crepes for dessert. Some recipes out there for dishes such as nutella crepes or chocolate waffles I don’t think I could eat at actual breakfast time – that much sugar in the morning wouldn’t agree with me, but for dessert after dinner? Bring on the chocolate waffles. These lemon ginger crepes are on the less sweet profile which make them totally doable for breakfast, or brunch, or any meal time you want.
These lemon ginger crepes are a fairly quick and easy recipe to make, just a few ingredients, the only part that takes the longest is cooking since the recipe makes a dozen and a half and I only have one crepe pan. I had seen the Meyer Lemon pancake mix at World Market and I wanted to use that as the start to the recipe. I had to adjust the recipe slightly for crepe proportions and after a few tests of the recipe I figured out the best ratio with adding in a little flour and more milk. One thing with mixes is they often ask for water – and water adds no flavor so I always sub with milk for most or all of the water for that extra creamy texture and taste.
My trick for crepe batter I learned from watching an episode of Alton Brown’s Good Eats. Prep the batter quickly in a blender, it literally takes just a few seconds to prepare, and let it rest overnight in the fridge. This way the bubbles dissipate and that makes it for less chance of the crepes tearing when flipped. I also use an offset wide spatula used for frosting cakes to carefully flip the crepes. I cook mostly on one side then flip to finish cooking for another 30 seconds. I tried flipping with the pan flip trick once, but, yeah that was a disaster.
I was debating on either rolling or folding the crepes. The lemon ginger jam I used has chunks of ginger in it and I discovered when folding it would tear the crepes a little so I used more of the jam without the ginger pieces since I went the folding route. I would have rolled them but then they were going to hang over the edges of my plates I used! I went with a triple fold and for your entertainment a quick animation on how I folded the crepes:
Take the crepe, fold in half, fold one third, another third, flip over and fold again.
Lots of pretty folded delicious lemon ginger crepes. The ginger syrup I used with the crepes was amazing. Maple with a slight hint of ginger. I knew I wanted to add some whipped cream and my favorite way of sweetening whipped cream is with jam. Blackberries complement ginger and lemon really well and I had just bought some gorgeous fresh blackberries so blackberry whipped cream it was.
Summer is my favorite time of year for produce especially for stone fruits like cherries and white peaches and berries like blueberries and these gorgeous blackberries. I could eat them by the gallon easily.
I added some crumbled gingersnaps for a little fun and crunch to the dish. These are lemon flavored gingersnaps and they are the good kind. The extra crispy thin kind. The eat the whole box in one sitting kind. I crumbled up enough for the crepes before I started munching on them. I am a sucker for spicy, thin, crunchy gingersnaps
For the crepes:
- 1 1/ cups Lemon Pancake Mix ( from World Market)
- 1/2 c all purpose flour
- 2 cups milk
- 1/2 c water
- 4 tbsp sugar
- 4 eggs
- 1 1/2 tsp vanilla
- 2 tsp lemon zest
- 4 tbsp melted butter, plus extra for greasing the pan in-between making the crepes
- 1 cup heavy cream
- 2 tbsp blackberry jam (From World Market)
- Lemon Ginger Jam (from World Market)
- Ginger Syrup ( From World Market)
- Crumbled Ginger Snaps (From World Market)
- Combine all of the crepe ingredients in a blender and mix well for about 30 -45 seconds. Place blender jar or transfer mixture to a bowl, cover and place in refrigerator at least 4 hours up to overnight.
- When ready to make the crepes preheat a crepe pan over medium-high heat. and melt a little butter in the pan making sure the whole surface is coated. Using two hands, one to pour the batter the other to hold on to the handle of the pan to swirl the batter, pour 1/4 cup batter into the pan swirling the pan in a circle to evenly distribute the batter. Cook over medium heat for about 2 minutes or until the top is almost set, carefully flip the crepe over and cook another 30 seconds. Remove to a plate and repeat with remaining batter. Layer the finished crepes with parchment or wax paper to keep them warm and from sticking to each other before assembly
- Whip the cream until stiff peaks, add the blackberry jam and whip again, keep chilled until ready to serve. This can be made before the crepes
- To serve: spoon about one to two teaspoons of the lemon ginger jam in the middle of the crepe and either roll up or fold into triangles. Repeat with remaining crepes. Layer a few crepes on the plate and top with the ginger syrup, blackberry whipped cream, fresh blackberries and gingersnap crumbles. Serve immediately
- The crepes can be frozen in-between wax or parchment paper in a resealable baggie up to 3 months. Before using thaw at room temperature and reheat for about 20 seconds a side on a crepe pan over medium heat.
If you can't find the lemon pancake mix, you can use all purpose flour instead of the mix and add in one tablespoon of lemon juice.
So there you have it. My recipe for lemon ginger crepes with blackberry whipped cream. A relatively simple recipe that looks and tastes ooh la la fancy but really isn’t. Thank you to Cost Plus World Market for sponsoring this post. I am a brand ambassador for World Market and as always opinions are my own.