I love crepes. What’s not to love? They are the French equivalent of a pancake, they’re in the bread category, and they’re usually served sweet with yummy fruit and a creamy filling. They practically have my name written all over them!
Crepes used to be the dish I only enjoyed whenever we went out to eat. It was the fancy French food, up there with soufflés and croissants, that you had to buy pre-made from trained pastry chefs and bakers—The people who have spent countless hours mastering the art of French pastries. I mean, who actually makes stuff like that at home?!
Well, I am happy to tell you that crepes are pretty easy, and I dare say almost fool-proof, to make at home. If you’ve ever made homemade pancakes, you could totally make crepes! All you need is a non-stick pan, or in my case, a well seasoned Cast-Iron Skillet
. I also used a heat-proof rubber scraper to flip it.
(If you want to get all fancy, this Crepe Pan
from Amazon is moderately priced and has great reviews!)
Because it’s summertime and I’m in love with all things lemon and berry, I decided to make lemon poppyseed crepes. I was going to make a sauce for these, but we just ended up just eating them them with big, juicy blackberries. It’s summer, the simpler the better.
Feel free to use any fruit or jam that you choose in these. Blueberries, strawberries, or raspberries would all be delicious with these too.
We don’t eat a lot of powdered sugar in our family, but I know many people like to sprinkle some on their crepes for added sweetness (it also makes for a pretty photo;)
These are perfect for anytime of the day, for a meal or for dessert. Whenever you choose to eat them, they’re sure to be delicious! Bon appétit!
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Lemon Poppyseed Crepes
- Total Time: 50 mins
- Yield: About 8-9 crepes 1x
Description
These lemon poppyseed crepes are delicious and simple to make. Fill with fresh fruit, jam, or whipped cream. Gluten-free recipe included!
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
- zest of one lemon
- 2/3 cup milk (I used unsweetened almond milk)
- 2 teaspoons Poppy Seeds
- 1 cup gluten free flour (I used
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- 2 tablespoons melted butter or Coconut Oil
- 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
- 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.
- 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.
- 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.
- Pour about 1/4 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)
- Open the can of milk and scoop out the firm milk fat that is typically at the top or bottom of the can. Usually 1/2 the can is solid and 1/2 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
- 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.
- Prep Time: 35 mins
- Cook Time: 15 mins
- Category: Breakfast
You may also enjoy these similar recipes:
Easy Crepes
Pumpkin Crepe Cake
Lemon Poppy Seed Pancakes with Blueberry Sauce
Wow, who would’ve thought of poppy seed crepes! I’m definitely going to try these! I think a lemon glaze or even ganache would be delicious drizzled over top! Thanks
Yet ANOTHER reason I need a great cast iron skillet! I’m waiting to get one until after I move so that I don’t have to pay for heavy shipping 🙂 Crepes have always kind of intimidated me so I’m glad to know that these are pretty easy! And lemon poppy seed is my favorite kind of muffin! These sound just perfect 🙂 Can’t wait to try!
Yes, you do need one, but I would wait too, haha! We love lemon poppyseed anything and it definitely makes a great crepe flavor! Thanks, Lisa, for your kind words and for stopping by! I hope your move goes smoothly 🙂
Those crepes looks STUNNING, Joscelyn!! I’m totally loving the lemon poppy seed flavors – yum!! Pinned 🙂
Thank you, Christina! They were so yummy! We’ve been a little obsessed with lemon lately 😉
I remember making crepes in my high school French class, they were delicious. Maybe I’ll try to make these delightful French pancakes again.
Ah, we just love crepes! They’re not hard to make, but it feels like a special treat whenever we make them! I hope you’re able to try them again soon, Mary! Thanks for stopping by! 🙂
I LOVE crepes, but i have never actually made them myself. These look fantastic, and your photos are just amazing!!
Thank you, Donna! They’re really not that difficult to make at home..very similar to pancakes. I hope you get a chance to try them!
What a neat, refreshing spin on the classic crepe. I really love this creative twist, Joscelyn! 🙂
Thanks, Sam! I’d make every sweet treat lemon poppyseed flavor if I could! I love lemon 🙂
I LOVE crepes!!! I have never had lemon poppyseed ones, though. Can’t wait to taste these…thanks Joscelyn! You are so creative:-) I love your attention to detail in all of your posts.
Aw, thanks, girly 🙂 Eating crepes takes me back to Europe..in my mind anyway, lol! I hope you get a chance to try them soon!
Lemon and poppyseed is such a classic combination that I just know these crepes would have tasted amazing. It’s been a long time since I made crepes and definitely think I need to make a batch soon after seeing this post!
Thank you, Thalia! It always feels like a treat when we make crepes. I hope you get to make some for yourself soon! 🙂
umm, these look amazing. How do you think they would do with chia instead of poppy seeds?
Thanks and great question, Rachael! I actually thought about making these with chia, but didn’t have the opportunity to test that recipe. The only problem I can foresee is that chia absorbs liquid, unlike poppy seeds, so extra milk or water may be needed if the batter becomes too congealed. Making it right away instead of letting the batter rest for 30 minutes may help with this too. If you get a chance to try it, please let me know how it turns out for you!
These look divine!! Lemon poppyseed is a classic combo I seem to have forgotten about- need to bring that back with these 🙂 Thanks for sharing!
Thank you, Minna! I know, I love lemon poppyseed anything, but often forget to incorporate this flavor combo in recipes. Now, I can’t stop thinking of all the things I can make with lemon and poppyseed, lol! These would be delicious with your chia jam too!
These look absolutely phenomenal!!
Thanks, Raj! We loved them. Hope you get a chance to try them soon too! 🙂
Perfect, that’s all I can say. And I LOVE the shot with the sugar falling. Amaze!!!
Thanks, Kimberly! I’m still trying to figure out how to take action shots, haha! They were yummy though..hope you’re having a great week, friend! 😉
Yes to all of this! Trying these this weekend!
Thanks, Kate! I hope you enjoy them as much as we did! 🙂
Oh, I think this is one of my favorite recipes so far. Looks absolutely delicious!
Thanks, Gina! They’re pretty good too..I hope you get a chance to try them! 🙂
Such wonderful flavor combinations. I love lemon but never thought to use it with poppyseed. Your photos are pretty fantastic, too. Well done!
Thank you, friend! I love lemon too:) Thanks for stopping by!
These are absolutely stunning Joscelyn! I love lemon and poppy seeds, but I’ve never tried that combo in crepes before! How delightful – such a great idea. I love it! Love that you shared a gluten free version too! 🙂 always in awe of your recipes!!
Aw, thanks, Harriet! What a sweet compliment coming from you! I always look forward to your yummy recipe posts as well! 🙂
These look divine! So glad that you listed a GF option as well, I love flaxseed meal! I think I know what I’m making this weekend 🙂
Alessandra | The PumpUp Blog
Thanks, Alessandra! I love flaxseed meal, too:) Please let me know how you like them!
Mmmm these look delicious! I am gluten free so I’d have to use the GF flour. I’m sensitive to eggs too – wonder if I can replace the eggs here with flax eggs. Love that I can sub with almond milk as well.
Thank you, Maria! The gluten free version was just as good as the one made with regular flour! I used flaxseed meal in the gf version to help it hold together, but I’m not sure about replacing the eggs all together. If you end up giving it a try, please let me know how it works for you!
These look like my idea of a perfect breakfast! I love how poppy seeds look in things too, these are pretty and look delicious!
Thanks, Annie! Poppy seeds do make for a pretty presentation, don’t they? These were really delicious and easy to make! Let me know if you get a chance to make them!