Lemon and poppy seed crêpes with cheese and lemon curd


Serves 4

  • 220 ml milk
  • 30 g melted butter + butter for greasing
  • 100 g type “00” white flour
  • 3 tbsp sugar
  • 2 eggs
  • 2 tsp poppy seeds
  • 1 untreated, unwaxed lemon
  • 1/2 vanilla pod
  • salt

For the filling

  • 300 g fresh cheese spread
  • 200 g blueberries
  • lemon curd
  • 1 vanilla pod


Prepare the crêpes by whisking together the eggs, milk, sieved flour, sugar, the seeds from the vanilla pod, the poppy seeds, 1 teaspoon of grated lemon zest and a pinch of salt. Add the melted butter at room temperature and amalgamate to obtain a smooth, homogeneous batter. Cover with clingfilm and leave to rest at room temperature for 30 minutes.

In a bowl, prepare the filling by mixing the cheese with the vanilla seeds to make it creamy, then keep in a cool place. Grease a small non-stick frying pan with a little butter, dab gently with baking paper and add a small ladleful of batter. Cook the crêpe quickly on both sides, taking care not to burn it or dry it out too much. Continue until no more ingredients are left, piling the crêpes up on a plate. Serve with the cream cheese, the lemon curd and the blueberries.

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