Lemon Poppy Seed Crepes (Print Version)
# Ingredients:
→ Crepe Batter
01 -
2 large eggs, room temperature
02 -
1 cup whole milk, room temperature
03 -
1/4 cup water
04 -
2 tablespoons unsalted butter, melted and cooled
05 -
1 cup all-purpose flour
06 -
Zest from 1 lemon
07 -
2 tablespoons sugar
08 -
1 tablespoon poppy seeds
09 -
1/4 teaspoon salt
→ For Cooking and Serving
10 -
Butter, for the crepe pan
11 -
Powdered sugar, for garnish
12 -
Fresh blueberries, for garnish
# Instructions:
01 -
In a medium bowl, whisk together eggs, milk, water, and melted butter until thoroughly combined. Fold in flour, lemon zest, sugar, poppy seeds and salt until well mixed. Cover with plastic wrap and refrigerate batter for 30 minutes to rest.
02 -
Heat a crepe pan or nonstick skillet over medium heat. Lightly brush the surface with butter. Pour 60 ml (1/4 cup) of batter into the center of the pan, then quickly swirl to evenly coat the bottom. Cook until edges begin to pull away from the pan, about 1-2 minutes. Flip and cook the other side for 30 seconds more.
03 -
Transfer finished crepes to a baking sheet and place in a preheated 93°C (200°F) oven to keep warm. Continue cooking remaining batter, adding more butter to the pan when needed, stacking crepes on the baking sheet.
04 -
Serve crepes sprinkled with powdered sugar and fresh blueberries on top, or fill with your preferred ingredients.
# Notes:
01 -
The batter benefits from resting, which allows the flour to fully hydrate and results in more tender crepes.
02 -
For best results, ensure your pan is properly heated before adding batter - it should be hot enough that butter sizzles but doesn't brown.