Lemon and Poppy Seed Crepes with fresh blueberries
  • 1 cup all purpose flour
  • 2 tablespoons caster sugar
  • 1 teaspoon lemon zest
  • 2 eggs, lightly whisked
  • 1+ ¼ cup milk
  • 1 teaspoon SPRIG natural bourbon vanilla
  • 2 drops marigold yellow color
  • 2 tablespoons SPRIG ginger embued honey
  • 2 tablespoons butter
  • 2 tablespoons poppy seeds
  • whipped cream and fresh berries, to garnish
  1. In a large bowl, whisk flour, sugar and lemon zest.
  2. Make a well in the center of the dry ingredients and add eggs and milk. Mix well.
  3. Add vanilla, natural yellow color, and honey. Beat until everything is well incorporated.
  4. Beat in the butter. Add poppy seeds. Let the batter rest in the refrigerator for 15-20 minutes.
  5. Lightly brush a pan/ skillet set over medium heat with vegetable oil/ butter.
  6. Once the pan is hot, pour ¼ cup of crepe batter on the pan. Swirl it to spread the batter all the way to the edges of the pan.
  7. Let the crepe cook for 1-2 minutes and then flip to cook the other side. Once both the sides are golden brown, serve the crepes with whipped cream and fresh berries.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/lemon-poppy-seed-crepes/