These lemon poppyseed crepes with lemon curd are perfect for breakfast or dessert, and whip up beautifully for the family! And they are surprisingly easy.
Dish Count :: 1 Mixing Bowl, 1 Non-Stick Skillet
I had a bit of nostalgia coursing through my veins last weekend, and start reminiscing about weekends spent as a kid with my grandparents at their little tiny hide away up in the woods near Canada. I learned to ride a bike up there, swim, and throw darts (very very poorly), and found that peach gummies were my kyrptonite. And every morning, my grandma would make crepes for breakfast. Or probably every morning. As a kid it just seemed like it was at least. But those crepes always stood out as special. She taught us the fine art of swirling the pan, that jam makes everything better, and yes, you do in fact need a little more powdered sugar on top.
So at 30, I finally got back in the kitchen to make my own crepes – not yet mastering hers, but at least connecting with those memories for a brief moment.
I was never one for sleeping in a kid – and I’m still not. Babi would still get up, get breakfast ready, and my sister and I would be at the stove with her helping make crepes. A little while later my grandpa would trudge out of their room, still in his manties, and a v-neck t-shirt with his gray bed head going in all directions, never failing to have a smile on his face. Ohhhh, Dedo. That smile and attitude toward life is so greatly missed, but had such an endearing impact on my life.
Babi, my grandma, always had a plethora of jams to include in her crepes. My first choice was always strawberry or raspberry. With this recipe, I’ve been having a love affair with springy lemon and decided that that would be the ultimate filling for some crispy edged crepes. And I was right. After these came out of the pan, I immediately texted my grandma to show her how proud I was of them. She texted me back immediately.
And the best part of all – there must have been a cosmic mind meld happening in our family because my mom told me she had made crepes at the same time I had! Without having made crepes for years – either of us – we made crepes the same day! For one minute, we were all tied together. Universe, you are a gem.
Lemon Poppyseed Crepes
1 cup Flour
1/4 tsp Salt
3/4 cup Milk, room temperature
2 Eggs, room temperature
2 Tbsp Butter, melted and cooled
1/4 tsp Vanilla
1 1/2 tsp Lemon Zest
1 Tbsp Lemon Juice
1 Tbsp Poppyseeds
2 Tbsp Sugar
1/2 cup Lemon Curd
In a mixing bowl, whisk together the flour and salt. Add in the remaining ingredients, Except Lemon Curd, and whisk together until smooth. Let the mixture rest for 30 minutes to 1 hour on the counter.
When the batter has rested, heat a non-stick pan over medium to medium high heat. Spray lightly with non-stick spray, and add in 1/3 cup of batter to the pan. Quickly swirl the pan to coat the bottom of it with the crepe mixture and then place back on the burner. The edges will start to brown. Using a spatula, gently flip the crepe to the other side and cook until that side just begins to toast to golden brown.
Remove from pan and place on a baking sheet. Repeat process until all crepes are cooked. Fill with lemon curd and fold into quarters, or roll. Sprinkle with powdered sugar if desired. Serve.
Adapted from King Arthur Flour's Parisian Street Vendor Crepes