Lemon Poppyseed Crepes
 
Prep time
Cook time
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These lemon poppyseed crepes are delicious and simple to make. Fill with fresh fruit, jam, or whipped cream. Gluten-free recipe included!
Author:
Recipe type: Breakfast
Serves: About 8-9 crepes
Ingredients
LEMON POPPYSEED CREPES
  • 2 eggs
  • pinch salt
  • 2 tbsp Maple Syrup or other sweetener of choice
  • zest of one lemon
  • 1 cup milk (I used unsweetened almond milk)
  • 2 teaspoons Poppy Seeds
  • 1 cup all-purpose flour
  • 2 tablespoons melted buter or Coconut Oil, plus extra for pan
  • 2-3 cups of fresh blackberries or other fruit of your choice
GLUTEN-FREE LEMON POPPYSEED CREPES
  • 2 eggs
  • 1 teaspoon Flaxseed Meal
  • pinch salt
  • 2 tablespoons Maple Syrup or other sweetener of choice
  • zest of one lemon
  • ⅔ cup milk (I used unsweetened almond milk)
  • 2 teaspoons Poppy Seeds
  • 1 cup gluten free flour (I used King Arthur Gluten-Free Multipurpose Flour)
  • 2 tablespoons melted butter or Coconut Oil, plus extra for pan
  • 2-3 cups of fresh blackberries or other fruit of your choice
  • jam or preserves, optional
COCONUT WHIPPED CREAM (optional)
  • 1 can full fat coconut milk, refrigerated overnight
  • 1 tablespoon honey/maple syrup or other sweetener of choice
Instructions
MAKE THE CREPES
  1. In a medium bowl, mix together the eggs, salt, syrup, zest, milk, and poppy seeds. Sift in the flour, whisking just till combined and then stir in the melted butter.
  2. Cover and let rest for 15-30 minutes in the fridge. This helps the grains to soften and absorb the liquid, plus it allows time for any air bubbles to dissipate, which can cause holes in the crepes.
  3. Grease a non-stick skillet, crepe pan, or cast iron skillet generously with butter or coconut oil. I used a pastry brush and brushed coconut oil all over the bottom and sides of pan.
  4. Pour about ¼ cupful into the center of a hot skillet and tilt pan in a circular motion until batter is spread evenly. Let cook over medium/low heat for 30-60 seconds and flip (I used my heat-resistant rubber scraper to flip) cooking an additional 45-60 seconds. Remove to a plate and repeat the process until all the batter is gone.
COCONUT WHIPPED CREAM (optional)
  1. Open the can of milk and scoop out the firm milk fat that is typically at the top or bottom of the can. Usually ½ the can is solid and ½ the can is liquid. Save the liquid for another use. Put the solid cream into your mixing bowl and add your sweetener. Use a whisk attachment, if you have one, and beat the coconut cream on high for several minutes, until light and fluffy.
TO SERVE
  1. Fold or roll the crepes with berries or your choice of filling. Serve with whipped cream or top with powdered sugar. Better if eaten warm.
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/lemon-poppy-seed-crepes/