Lemon Poppyseed Crepes Gf 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
Optional Meat
Method
Crepes
- 1
Prepare the Crepe Batter
In a large mixing bowl, whisk together the gluten-free flour, eggs, milk, lemon zest, poppy seeds, and a pinch of salt until smooth. Let the batter sit for about 15-20 minutes to allow the flour to hydrate.
- 2
Cook the Crepes
In a non-stick skillet or crepe pan, heat 1 tablespoon of butter or oil over medium heat. Pour in about 1/4 cup of the batter, swirling the pan to spread it evenly. Cook for 2-3 minutes until the edges lift and the bottom is lightly golden. Flip and cook for an additional 1-2 minutes. Repeat with the remaining batter, stacking the crepes on a plate.
Cream Cheese Filling
- 3
Make the Cream Cheese Filling
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Set aside.
Blueberry Sauce
- 4
Prepare the Blueberry Sauce
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to break down and the sauce thickens slightly, about 5-7 minutes. Remove from heat.
Assembly
- 5
Fill and Serve the Crepes
Take one crepe and spread a generous amount of the cream cheese filling down the center. Fold the crepe over the filling and place it on a plate. Repeat with the second crepe. Drizzle warm blueberry sauce over the top and serve with your choice of meat.
