Lemon Poppyseed Crepes with Blueberry Cream Cheese Filling

By food contributor Brittany


We’ve been on a 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. 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”) I decided to come up with a twist on the traditional crêpe and use one of my favorite combos, lemon and blueberry.


keep reading for the recipe…Lemon Poppyseed Crêpes with Blueberry Cream Cheese Filling

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.)
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.
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. 🙂
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.  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!


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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