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5 from 1 vote

Lemon Poppy Seed Crepes

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8 crepes


  • 2 large eggs room temperature
  • 1 cup whole milk at room temperature
  • 1/4 cup water
  • 2 tablespoons unsalted butter melted and cooled
  • 1 cup all-purpose flour
  • Zest from 1 lemon
  • 2 tablespoons sugar
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • Butter for the crepe pan
  • Powdered Sugar for garnish
  • Fresh blueberries for garnish


  • To a medium bowl, whisk the eggs, milk, water, and melted butter until thoroughly combined. Fold in the flour, lemon zest, sugar, poppy seeds and salt and give it one last mix. Cover with plastic wrap and place the batter in the refrigerator for about 30 minutes.
  • Place a crepe pan, or nonstick skillet, over medium heat. Brush the pan with a very light coating of butter. Add 2 ounces (1/4 cup) of batter to the center of the pan, and swirl it around until the bottom is coated evenly. Cook until the edges of the crepe pull away from the pan, 1 to 2 minutes. Flip and cook on the opposite side for another 30 seconds. Transfer the crepe to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more butter to the skillet when needed, stacking the crepes on the baking sheet.
  • You can stuff crepes with all sorts of awesome stuff or you can sprinkle them with powdered sugar and arrange blueberries on top.


Serving: 4g