Lemon Poppyseed Crepes Gf Recipe
TWO CREPES STUFFED WITH CREAM CHEESE FILLING TOPPED WITH WARM BLUEBERRY SAUCE. SERVED WITH YOUR CHOICE OF MEAT.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crepes
Cream Cheese Filling
Blueberry Sauce
Meat (optional)
Method
Crepes Preparation
- 1
Make the Crepe Batter
In a mixing bowl, whisk together the gluten-free all-purpose flour, milk, eggs, lemon juice, lemon zest, poppy seeds, and salt until smooth. Let the batter rest for 15 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and melt 1/2 tablespoon of butter. Pour about 1/4 cup of the crepe batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Gently flip and cook for an additional 1-2 minutes. Remove from skillet and repeat with remaining batter, adding butter as necessary.
Cream Cheese Filling Preparation
- 3
Prepare the Filling
In a bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.
Blueberry Sauce Preparation
- 4
Make the Blueberry Sauce
In a small saucepan over medium heat, combine the fresh blueberries, sugar, and lemon juice. Cook until the blueberries start to burst and the mixture becomes syrupy, about 5-7 minutes. Stir occasionally.
Assembly
- 5
Stuff the Crepes
Take one crepe and spread a generous amount of the cream cheese filling down the center. Fold the crepe over to encase the filling and repeat with the second crepe.
- 6
Serve with Blueberry Sauce
Place the stuffed crepes on a plate and drizzle with warm blueberry sauce. Optionally, serve with cooked bacon or sausage on the side.
