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
Meat (optional)
Method
Crepes
- 1
Make 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 until fully combined. Let the batter rest for 15 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the center of the skillet, swirling it to cover the bottom evenly. Cook for about 2 minutes until the edges begin to lift, then flip and cook for an additional 1-2 minutes. Repeat with remaining batter.
Cream Cheese Filling
- 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
- 4
Cooking the Meat
- 5
Cook the Meat
In a skillet, cook the bacon or sausage over medium heat until crispy and fully cooked. Drain on paper towels.
Assembly
- 6
Assemble the Crepes
Spread a generous amount of the cream cheese filling on one side of each crepe. Fold the crepes in half and then in half again to form a triangle. Place on a plate.
- 7
Serve
Top the crepes with warm blueberry sauce and serve with your choice of meat on the side.
