Poppy seed crepes with lemon curd

For the lemon curd:

3 eggs 1 egg yolk 200 ml freshly squeezed lemon juice (about 4 lemons) 80 ml honey 45 g butter (3 tbsp) 1 tsp vanilla extract

For the crepes:

600 ml whole milk (2½ cups) 270 g all-purpose flour (2 cups + 2 tbsp) 4 medium eggs 50 g butter (3 tbsp) + 1 tbsp extra for greasing 1 pinch of salt 20 ml sunflower oil (1½ tbsp) 1½ tbsp poppy seeds

For garnish:

Zest of ½ lemon

For the lemon curd, whisk the eggs, yolk, lemon juice, honey, and vanilla in a heatproof bowl.

Place the bowl over a pot with gently simmering water (double boiler) and whisk continuously for about 8 minutes until it thickens.

Remove from heat, stir in the butter, strain through a fine sieve, and cover the surface with plastic wrap. Chill for at least 1 hour.

For the crepes, blend flour, salt, milk, eggs, and melted butter until smooth.

Stir in the poppy seeds and refrigerate the batter for 20 minutes.

Heat a non-stick pan, brush with butter, and pour about ⅔ espresso cup of batter. Spread and cook 30–60 seconds per side.

Repeat until all crepes are made, adding butter to the pan as needed. Let them cool.

To assemble, spread lemon curd over each crepe, fold in half, then in half again.

Sprinkle with lemon zest and serve.

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Poppy seed crepes with lemon curd

Servings

Preperation

Cooking

Waiting

For the lemon curd:

For the crepes:

For garnish:

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