You just won’t be able to say no to these fancy lemon crepes, their light citrusy taste is well accompanied with poppy seeds. The filling (its sweetness you may adjust to your taste) nicely completes the combination.
The recipe makes about 20 crepes.
Lemon poppy seed crepes with cream cheese
Makes about 20 crepes
Ingredients
- CREPES:
- 1 c all-purpose flour
- 3 t sugar
- pinch of salt
- 3 eggs
- 2 c milk
- 1 t vanilla essence
- 1 T butter, melted
- zest of 1 lemon
- 2 t lemon juice
- 2 t poppy seeds
- FILLING:
- 250 g cream cheese
- ½ c icing sugar
- 4 T lenom juice
- zest of 1 lemon
- 2 t vanilla essence
- 1½ c blueberries
- blueberry jam, if desired
Method
- For the crepes, in a bowl, mix the flour, sugar and salt.
- In a separate bowl, whisk together the balance ingredients, except for the butter.
- Add the flour mixture to the egg mixture and stir until combined.
- Stir in the melted butter and set aside while making the filling.
- To make the filling, mix the cream cheese, icing sugar, lemon juice and zest and vanilla essence until combined and smooth.
- Add the blueberries and slightly smash them, fold them through the cream cheese mixture.
- Cook the crepes in a frying pan over medium heat.
- Let the crepes cool, then spread some filling on one half of a crepe (add about ½ t of blueberry jam if desired) and fold the crepe into a quarter.
- Repeat with remaining crepes.
- Serve topped with more lemon zest, icing sugar, fresh berries and mint leaves.
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