Poppyseed Lemon Crepes with Blueberry Cream Cheese Filling

This is a fun recipe that I've had on my Pinterest for a while. I had one successful round of crepe making a few months ago, after giving up on the idea after several failed recipes. I already had everything for this recipe on hand except for the blueberries, so Dave and I were able to whip up a batch after a quick run to the nearby grocery store.

Recipe from Pomelo.

-1 cup flour, sifted
-3 tsp. sugar
-1/2 tsp salt
-3 eggs
-2 cups of milk
-1 tsp. vanilla
-1 tbsp. butter (melted)
-zest of 1 lemon
-2 tsp. lemon juice
-2 tsp. poppy seeds

Blueberry Cream Cheese Filling
-4 oz. cream cheese, softened
-1/4 cup powdered sugar
-2 tbsp. lemon juice
-zest of 1/2 a lemon
-1 tsp. vanilla

-3/4 cup blueberries

Sift together flour, sugar and salt and set aside.  In a large bowl combine milk, beaten eggs, vanilla, lemon, lemon zest and poppy seeds and whisk until combined. Beat in flour mixture until smooth with no lumps and then stir in melted butter.

In a separate bowl make the filling by adding softened cream cheese, powdered sugar, lemon juice, lemon zest and vanilla. Beat until smooth and combined. Add blueberries and smash with a fork until combined. Set aside until the crepes are finished.

Heat a lightly greased pan over medium high heat and pour about a little less than 1/4 c. of batter (about 2-3 tbsp.) into the pan. As you are pouring the batter rotate the pan with your other hand to spread out the batter into a circle as thin as possible.  Cook about 2-3 minutes on both sides.

Here's a video with that process that I prepared for a different crepe recipe:


Serve the crepes hot, stuffed with blueberry filling. You can top them with powdered sugar and maple syrup if desired.

Dave and I both loved this recipe. The filling was both tart and sweet. The crepes were incredibly flavorful and the lemon poppyseed flavors complemented the blueberry filling nicely. We had some leftover crepes which we enjoyed plain for breakfast the next morning.


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