Αρχική / Συνταγές / Poppy seed crepes with lemon curd Breakfast Desserts Poppy seed crepes with lemon curd Servings 8 -10 Preperation 20 minutes Cooking 30 minutes Waiting 1 hour 🖨️ Print Recipe Υλικά 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 Execution 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. See more recipes: Alternative chocolate mousse with rice Apple crumble for 2 people with leftover apples from the fridge Carrot cake with cream cheese & white chocolate frosting Crème brûlée crepe cake
