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Lemon Poppy Seed Crepes
5 from 3 votes

Lemon Poppy Seed Crepes

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 crepes
Course: Breakfast

Ingredients

  • 2 egg room temperature, large
  • 1 cup milk at room temperature, whole
  • 1/4 cup water
  • 2 tablespoons butter melted and cooled, unsalted
  • 1 cup all-purpose flour
  • lemon zest from 1
  • 2 tablespoons sugar
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • butter for the crepe pan
  • powdered sugar for garnish
  • blueberries for garnish, fresh

Instructions

    Cup of Yum
  1. To a medium bowl, whisk the eggs, milk, water, and melted butter until thoroughly combined. Fold in the flour, lemon zest, sugar, poppy seeds and salt and give it one last mix. Cover with plastic wrap and place the batter in the refrigerator for about 30 minutes.
  2. Place a crepe pan, or nonstick skillet, over medium heat. Brush the pan with a very light coating of butter. Add 2 ounces (1/4 cup) of batter to the center of the pan, and swirl it around until the bottom is coated evenly. Cook until the edges of the crepe pull away from the pan, 1 to 2 minutes. Flip and cook on the opposite side for another 30 seconds. Transfer the crepe to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more butter to the skillet when needed, stacking the crepes on the baking sheet.
  3. You can stuff crepes with all sorts of awesome stuff or you can sprinkle them with powdered sugar and arrange blueberries on top.

Nutrition Information

Serving 4g

Nutrition Facts

Serving: 8 crepes

Amount Per Serving

Calories

% Daily Value*

Serving 4g

* Percent Daily Values are based on a 2,000 calorie diet.