Poppy Seed Crêpes with Cream Cheese & Lemon Curd

Filled with a tangy lemon curd and fluffy cream cheese these stunning poppy seed crêpes are perfect for elegant breakfast or dessert. With these lovely crêpes, you can create a festive breakfast that is sure to become a family tradition! In this dish, homemade crêpes are spread with bright lemon curd and delicious cream cheese filling, folded and served with fresh strawberries. Your taste buds will not be disappointed!

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Ingredients

For crêpes

  • 4 eggs
  • 2 cup (500 ml) milk
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 1 lemon, zest
  • 1 ¾ cup (245 g) flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 tbsp poppy seeds
  • ½ cup (125 ml) oil

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For filling

  • 375 g cream cheese, softened
  • 105 g icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 250 ml heavy cream (35% fat), cold
  • 15 tbsp lemon curd (recipe is here)

 For garnish

  • fresh berries of your choice
  • fresh mint leaves

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Directions

  1. Prepare filling. Combine cream cheese, sugar, vanilla extract and lemon juice until smooth.
  2. In a  separate bowl whip cream with a stand mixer or hand mixer until firm peaks. Gently fold it in into cream cheese mixture. Cover it with food wrap and keep it in the fridge until crepes are ready.
  3. Prepare crêpes. Beat eggs until foamy and their volume increases. Add milk, vanilla extract, honey, lemon zest and mix well.
  4. In a separate bowl combine dry ingredients: flour, baking powder, salt and poppy seeds. Pour it to the egg mixture and blend until smooth. Slowly pour oil to the mixture while stirring. Cover the bowl with food wrap and set aside to rest for about an hour.
  5. Brush base of a 22 cm non-stick skillet over medium heat. When hot, pour in about 50 ml of batter. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook other side for just under a minute until golden. Transfer to a plate. Repeat for remaining batter, stacking crêpes on the plate as you go.
  6. Layer each crêpe with a dollop (or two) of lemon curd. Then spread several tablespoons of cream cheese filling on top. Fold over each crêpes twice and dust with powdered sugar (optional).
  7. Garnish crêpes with fresh berries and mint leaves.

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Absolute perfection!

Recipe adopted from Saulėta virtuvė

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