Lemon Poppy Seed Crêpes with Blueberry Cream Cheese Filling
These stunning lemon poppy seed crêpes are easy to make and perfect for an elegant breakfast, brunch or dessert!
Lemon Poppy Seed Crêpes with Blueberry Cream Cheese Filling
These stunning lemon poppy seed crêpes are easy to make and perfect for an elegant breakfast, brunch or dessert!
Servings
10crepes
Servings
10crepes
Ingredients
Instructions
  1. BLUEBERRY CREAM CHEESE FILLING: In a medium bowl, add softened cream cheese, confectioners’ sugar, lemon juice, lemon zest and vanilla and beat with an electric hand mixer until smooth and creamy. Add blueberries and smash with a fork until combined; set aside. (As the filling sits the blueberry juice will turn the cream cheese a pretty lavender color.)
  2. CREPES: In a large bowl, whisk together the flour, sugar and salt. Make a “well” in the center of the flour mixture and add eggs, 1 cup milk, vanilla, lemon zest, lemon juice, and poppy seeds. With a whisk (I prefer to use a hand mixer) gradually whisk/beat the flour mixture into the liquid mixture. Gradually add remaining 1 cup milk, whisk or beat to remove all lumps then stir in melted butter.
  3. Heat a crepe pan or small skillet over medium-high heat. Spray the pan with cooking spray. Pour a 1/3 cup of the batter into the pan. As you are pouring the batter rotate the pan with your other hand to spread out the batter into a circle as thin as possible. Cook about 2-3 minutes on both sides.
  4. Serve hot with blueberry filling. Top with more lemon zest, fresh blueberries, drizzle with maple syrup, and/or dust with confectioners’ sugar if desired.