Lemon Poppyseed Crepes with Blueberry Cream Cheese Filling

We’ve been on a real crêpe kick over here lately. We’ve had lots of friends visit from out of town and big family brunches on the weekends and crêpes are always my go to breakfast item.

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I love the idea of having a crêpe bar with sliced fruit, different spreads and toppings allowing guests and friends customize their own as they please.  It also makes it easy as the host because we can prep everything the night before and when we wake up all we have to make are the crêpes! (which in my home is my husband’s job, he’s known as the “crêpe master”).

 

WHAT IS A CREPE?

Crepes have become popular in  American food culture fairly recently. Like a pancake or toast, crepes can be dressed up or down. I’ve also ordered it as a dessert at a fine restaurant and also made them at home. So, what are crepes, and what makes them so popular?

 

Basically, a crepe is a very thin egg-y pancake.  Recipes can vary, but the most basic crepe is simply flour, butter, eggs, water and salt. The cooked crepe can be folded and stuffed with all kinds of toppings, both savory and sweet. 

Crepes originated in Brittany, France which is in the northwest region of the country. They were first produced in the 12th century when buckwheat flour was introduced. Now, we generally use white flour. 

 

HOW TO EAT CREPES

What makes crepes so popular and fun to eat is that you can pretty much put ANYTHING in a crepe.  A popular topping in our house is simply Nutella, bananas, and powdered sugar; it can be a sweet breakfast treat or a yummy dessert. Here are a few ideas: 

1. Nutellas, bananas and powdered sugar 

2. Strawberries and whipped cream

3. Lemon and powdered sugar

4. Blueberries, lemon and powdered sugar (see my recipe below!)

5. If you’re feeling a bit fancier, you can stuff a crepe eggs and veggies for a great protein breakfast too.

 

 You can make them fancy or basic. So much possibility here! 

 

TIPS

1. The trickiest part of making homemade crepes is swirling them in the the pan to evenly coat the bottom. The first one in every pan might be a throw away, since it can be tricky to make sure the pan is the right temperature and to flip the crepe quickly and efficiently. But once you’ve got one or two under your belt, you’ll be just fine and it’s fun!

2. You’ll want to use a lighter pan, not your cast iron! The swirl requires some quick wrist motion the heavy cast iron will make it extra hard to do it!

3. When pouring crepe batter into your crepe pan to create each crepe, you want enough to create a thin layer that just covers the bottom of the pan. This takes some practice.

 

HERE’S HOW TO MAKE THEM

 

I decided to come up with a twist on the traditional crêpe and use one of my favorite combos, lemon and blueberry. Just a great sweet and tart combination.

The blueberry dream cheese frosting is a dream, don’t skimp on it!

 

Lemon Poppyseed Crêpes
 
serves about 8-10 (makes about 25)
1 cup flour, sifted
3 tsp. sugar
1/2 tsp salt
3 eggs
2 cups of milk
1 tsp. vanilla
1 tbsp. butter (melted)
zest of 1 lemon
2 tsp. lemon juice
2 tsp. poppy seeds
 
Blueberry Cream Cheese Filling
4 oz. cream cheese, softened
1/4 cup powdered sugar
2 tbsp. lemon juice
zest of 1/2 a lemon
1 tsp. vanilla
3/4 cup blueberries
(you may want to double this recipe to fill all the crepes,
we used this recipe for half of the crêpes and Nutella for the other half.)
 
DIRECTIONS: 
 
1. Sift together flour, sugar and salt and set aside.  In a large bowl combine milk, beaten eggs, vanilla, lemon, lemon zest and poppy seeds and whisk until combined.
 
Beat in flour mixture until smooth with no lumps and then stir in melted butter.
 
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2. In a separate bowl add softened cream cheese, powdered sugar, lemon juice, lemon zest and vanilla and beat with an electric beater until smooth and combined.  Add blueberries and smash with a fork until combined.  
 
Set aside and as it sits the blueberry juice dyes the filling a pretty purple. 🙂
 
Crepes004
 
3. Heat a lightly greased pan over medium high heat and pour about a little less than 1/4 c. of batter (about 2-3 tbsp.) into the pan. As you are pouring the batter rotate the pan with your other hand to spread out the batter into a circle as thin as possible.  
 
4. Cook about 2-3 minutes on both sides and serve hot with blueberry filling.  Top with more lemon zest, drizzle with maple syrup, and dust with powdered sugar for some extra prettiness!
 
Crepes005
 

Lemon Poppyseed Crepes with Blueberry Frosting

Lemon Poppyseed Crepes with Blueberry Frosting

We’ve been on a real crêpe kick over here lately. We’ve had lots of friends visit from out of town and big family brunches on the weekends and crêpes are always my go to breakfast item.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • serves about 8-10 (makes about 25)
  • 1 cup flour, sifted
  • 3 tsp. sugar
  • 1/2 tsp salt
  • 3 eggs
  • 2 cups of milk
  • 1 tsp. vanilla
  • 1 tbsp. butter (melted)
  • zest of 1 lemon
  • 2 tsp. lemon juice
  • 2 tsp. poppy seeds
  • Blueberry Cream Cheese Filling
  • 4 oz. cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tbsp. lemon juice
  • zest of 1/2 a lemon
  • 1 tsp. vanilla
  • 3/4 cup blueberries
  • (you may want to double this recipe to fill all the crepes,
  • we used this recipe for half of the crêpes and Nutella for the other half.)

Instructions

    1. Sift together flour, sugar and salt and set aside.  In a large bowl combine milk, beaten eggs, vanilla, lemon, lemon zest and poppy seeds and whisk until combined.

    2. Beat in flour mixture until smooth with no lumps and then stir in melted butter.

    3. In a separate bowl add softened cream cheese, powdered sugar, lemon juice, lemon zest and vanilla and beat with an electric beater until smooth and combined.

    4. Add blueberries and smash with a fork until combined.  

    5. Heat a lightly greased pan over medium high heat and pour about a little less than 1/4 c. of batter (about 2-3 tbsp.) into the pan. As you are pouring the batter rotate the pan with your other hand to spread out the batter into a circle as thin as possible.  

    6. Set aside and as it sits the blueberry juice dyes the filling a pretty purple.

    7. Cook about 2-3 minutes on both sides and serve hot with blueberry filling.  Top with more lemon zest, drizzle with maple syrup, and dust with powdered sugar for some extra prettiness!

Notes

1. The trickiest part of making homemade crepes is swirling them in the the pan to evenly coat the bottom. The first one in every pan might be a throw away, since it can be tricky to make sure the pan is the right temperature and to flip the crepe quickly and efficiently. But once you’ve got one or two under your belt, you’ll be just fine and it’s fun!

2. You’ll want to use a lighter pan, not your cast iron! The swirl requires some quick wrist motion the heavy cast iron will make it extra hard to do it!

3. When pouring crepe batter into your crepe pan to create each crepe, you want enough to create a thin layer that just covers the bottom of the pan. This takes some practice.

 

 
By food contributor Brittany

Comments

I made these a little while ago and they were absolutely delicious knocked me off my feet. I did feel the batter was a little finicky though but added more flour which seemed to do the trick. Otherwise, fabulous! Thanks.

YUM! Lemon poppyseed is genius! I’ve always just made plain (slightly sweetened) crepes. These look like a welcome change. I plan on trying this recipe!

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