Lemon Poppy Seed Crepes
Ingredients
The batter
-
2
large
eggs
-
1
cup
whole milk
-
¼
cup
water
-
2
tablespoons
unsalted butter
-
1
cup
all-purpose flour
-
Zest from 1
lemon
-
2
tablespoons
sugar
-
1
tablespoon
poppy seeds
-
¼
teaspoon
salt
For cooking and garnish
-
Butter, for the crepe pan
-
Powdered Sugar, for garnish
-
Fresh blueberries, for garnish
Instructions
- Whisk together the eggs, milk, water, and melted butter in a medium bowl.
- Fold in the flour, lemon zest, sugar, poppy seeds, and salt, then mix well.
- Cover the batter with plastic wrap and refrigerate for about 30 minutes.
- Heat a crepe pan or nonstick skillet over medium heat and brush with butter.
- Pour 2 ounces (1/4 cup) of batter into the pan and swirl to coat the bottom evenly.
- Cook until the edges pull away from the pan, about 1 to 2 minutes, then flip and cook for another 30 seconds.
- Transfer the crepe to a baking sheet in a preheated oven to keep warm.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve with powdered sugar and fresh blueberries on top.
Nutrition Facts (estimated)
Servings
8 crepes
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
200mg
Cholesterol
186mg
You might also like