Lemon Poppyseed Crepes Recipe
Two crepes stuffed with cream cheese filling topped with warm blueberry sauce. Served with your choice of meat.
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Ingredients
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Crepes
Cream Cheese Filling
Blueberry Sauce
Choice of Meat (optional)
Method
Crepes
- 1
Prepare the Crepe Batter
In a mixing bowl, whisk together the flour, milk, eggs, lemon zest, poppy seeds, and salt until smooth. Stir in the melted butter and let the batter rest for 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat. Lightly grease with butter. Pour about 1/4 cup of crepe batter into the skillet, tilting to spread evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat with the remaining batter.
Cream Cheese Filling
- 3
Make the Filling
In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Set aside.
Blueberry Sauce
- 4
Choice of Meat
- 5
Cook the Meat
If using bacon, cook in a skillet over medium heat until crispy. For sausage links, cook according to package instructions. Set aside.
Assembly
- 6
Assemble the Crepes
Spread a generous amount of cream cheese filling on one half of each crepe, fold over, and place on serving plates. Drizzle warm blueberry sauce over the crepes.
- 7
Serve
Serve the crepes warm with your choice of cooked meat on the side.
