Lemon Poppyseed Crepes with Blueberry Sauce

I love that crepes can be breakfast, dinner or dessert, just depending on the filling.

This is one of the best sweet versions so it works for brunch or dessert. Making up a batch of crepes is almost therapeutic, and prepping them for the freezer means that easy crepe meals are moments away, whenever the mood strikes.

Lemon Poppyseed Crepes

I have a Lemon Crepe version of my Classic Crepes recipe in my cookbook.  So this is really just a variation of that recipe.  As well as a good amount of lemon zest, just enough sugar to enhance the crepes for the filling that follows, and a perfect amount of bright poppyseeds makes these crepes delectable enough to nibble on as is, without any filling!

Prepare the batter and let it sit for a good 30 minutes.  This allows the flour to absorb all the liquid evenly, and gets rid of any rogue clumps.

Using a crepe pan really is the preferred method for perfect crepes. Most crepe pans are between 6-8 inches in diameter. They also have very shallow sides, so it is easier for a spatula to fit in underneath the crepe in order to flip it without tearing the edges too much.

When adding the batter to the pan, start with the minimum amount (usually 3 tbsp) and quickly swirl the pan to move the batter to all the edges.  Use a small off set spatula to spread the batter into any open sections.

It won’t take long for the first side to cook through to golden brown.  Flip and let the second side finish cooking.  This will take no more than 10 seconds.

Transfer to a plate.  You can continue to pile up the crepes till you have gone through all the batter.  If you plan on eating them right away, they can be stored on a baking sheet and placed in a 250-275F oven till ready to fill and eat.

Lemon Curd and Sweet Ricotta Filling

The easy filling is my homemade Lemon Curd, and a breezy Sweet Ricotta.  Both can be made in advance.  The Lemon Curd is a dream!  I can just eat it with a spoon. It keeps for a good while in the fridge.  When Meyer lemons are in season, I will make my lemon curd with them.  To get that same smooth, sweet and tangy flavour the rest of the year, just add the juice of one or two clementines to the lemon juice needed for the recipe.

The Sweet Ricotta comes together in moments.  Especially if you use extra smooth or fine ricotta.  If not, you can achieve the texture but combining all the ingredients in a small blender or food processor.  You will combine ricotta with sugar, vanilla, lemon zest and lemon juice.  That’s it.  I just combine it with a spoon, and store it in the fridge till I’m ready to assemble the crepes.  If you can’t find extra fine or smooth ricotta, you will definitely want to use the food processor or Nutribullet style blender.

Blueberry Sauce

This simple sauce made from fresh blueberries, maple syrup (you could also use sugar or honey) lemon juice and vanilla comes together so quickly.  A small sauce pan is all you need.  Once everything has simmered together for a little while, let it cool down and transfer everything to a glass bowl or mason jar.  The sauce will continue to thicken as it cools.  It keeps in the fridge for up to five days or so.  This sauce is the perfect contrast to the filling for the crepes.  I was inspired by Love and Lemon’s Blueberry Compote.

Final Thoughts

I say that this recipe will feed five or six.  You will have more than enough crepes, and will have leftover curd. 

One of the best things about a dish like this, is how easy it is to prepare everything in advance, and then only need to assemble before serving.  The crepes can be made in advance and stored either in the fridge for a few days, or in the freezer for up to two months.  Just layer wax paper between each crepe and then store them all in a freezer bag.

To re-warm the crepes, if you have several crepes to heat up at once, lay them in once stack and wrap up in aluminium foil.  Place this into a 300F and let them warm through till pliable.  This should take about 10-15 minutes.  This will work in a toaster oven or traditional oven.  You can also use a skillet with a lid set over medium to medium low heat.  Place a few crepes into the pan, cover and let them warm through, about 4-5 minutes at the most.

The curd, ricotta and blueberry sauce are all best made in advance.  This gives each of them to develop full flavour.

We eat crepes like this on a lazy Sunday morning with coffee and bacon!  But they easily make a lovely dessert.  I would probably only serve two crepes, so that the dessert isn’t overly heavy.  But feel free to serve more if everyone is in the mood!

The blueberry sauce is wonderful spooned over ice cream, over oatmeal, french toast or waffles, fruit and yogurt, etc

The ricotta makes a lovely spread on crostini, with grilled fruit spoon on top.

If you would rather replace the ricotta with sweetened whipped cream, that will also be amazing.

For other breakfast treats using crepes, check out Spring Brunch Crepes with Hollandaise Sauce, Blood Orange Crepes Suzette, Rhubarb Curd Honey and Lime and Strawberry Crepes

If you make up these Lemon Poppyseed Crepes with Blueberry Sauce, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

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Lemon Poppyseed Crepes with Blueberry Sauce

This makes for a great weekend brunch treat, or even a fun dessert for your next dinner party. And the best part, every component can be made in advance, and then assembled at the last minute. The link to my Lemon Curd is at the bottom of the recipe.

Course brunch, Dessert

Cuisine North American

Keyword blueberry sauce, crepes, lemon curd, sweet ricotta

Prep Time 50 minutes

Cook Time 19 minutes

Servings 6

Ingredients

Lemon Poppyseed Crepes

• 195 grams (1 1/2 cups) AP flour, can use a cup for cup gluten free blend
• 45 ml (3 tbsp) granulated sugar
• zest from one lemon, or at least 1 tbsp
• 38 ml (2 1/2 tbsp) poppyseeds
• 1/4 tsp salt
• 3 large eggs
• 370 ml (1 1/2 cups) milk plus extra if needed
• 1 Tbsp vegetable oil or butter melted and cooled
• grapeseed vegetable or avocado oil, or butter for frying up the crepes

Sweet Ricotta Filling

• 400 grams (14 oz) extra smooth or fine ricotta cheese, well drained
• 35 grams (1/3 cup) icing sugar sifted, or to taste
• 1 Tbsp lemon zest
• 1 tsp lemon juice
• 1/4 tsp pure vanilla extract

Blueberry Sauce

• 600 grams (3 cups) fresh blueberries, divided
• 80 ml (1/3 cup) maple syrup, can use honey
• 3 Tbsp water
• 1.5 Tbsp fresh lemon juice
• 3/4 tsp vanilla extract

Instructions

Lemon Poppyseed Crepes

1. Sift the flour, sugar, lemon zest, poppyseeds and salt in a bowl.

   Break eggs into another bowl and beat lightly with a whisk.

   Pour the eggs into a small well you've made in the flour.  Stir the flour in the centre to catch some of the eggs, with a spoon.  Keep mixing this way until they are all incorporated.

2. Slowly add 1/3 of the milk.  When the milk is totally incorporated, add the next portion.  At this point you can switch to a whisk. And then finally the last portion.  Make sure you work out all the lumps.

   Add the melted butter or oil.  Mix and cover.  Let set for at least 30 minutes, or up to overnight before using the batter. See Notes below.

3. Pour the batter into a pitcher.  This is easier than taking a spoon or measuring cup to transfer batter to the pan.  If you find that the batter has thickened as doesn't pour gracefully, add a bit more milk to thin it out till it flows nicely.  You'll be able to tell after the making the first crepe.

   Heat crepe pan over medium heat. (should be around 6-8 inch in diameter with low sides)  

   Brush the surface of the warmed pan with oil. I keep all the oil I may need in a small bowl by the stove for this process.  I use a silicone brush to add oil after each crepe.

   Lift the pan from the heat and pour in just enough batter to cover the bottom when you gently swirl the pan around to move the batter to all sides.  You will quickly realize if you are using too much or too little. Or if the batter is too thick or too thin. Too much will result in a thick crepe that takes too long to cook; too little, and you won't be able to stretch the batter to fill the bottom of the pan. I find that 3 tbsp of batter is good for the pan I am using.

   Return the pan to the medium heat.  Cook until the crepe is set and the edges are drying, usually about 20-35 seconds, depending on your stove.  Slide the spatula (I use a small offset spatula- it works perfectly) under the crepe to loosen it.  Lift it carefully and turn it gently over and back into the pan.  In just a few seconds, the second side should start to turn golden brown.  Shake the pan to loosen the crepe.  With the aid of the spatula if needed, slide it onto a plate.  Adjust heat as needed.

   Keep doing so with all the batter, adding the crepes to the first one on the plate.  This amount of batter should yield 12-14 crepes.  It really depends on the size of pan you are using, and how good you are at not overfilling the pan with batter!  Don't worry, you'll get the hang of it.  The first one is AWAYS lousy! For the cook.

4. If not using right away, use wax paper to separate each crepe and then wrap up in plastic wrap and then aluminum foil.  They can be frozen till needed.

   You can remove as needed, thaw and reheat in a covered pan over medium low heat.  Or you can wrap a few thawed crepes in tinfoil and warm in a 300F oven.

Sweet Ricotta

1. If using extra smooth or fine ricotta, feel free to combine all the ingredients in a bowl and use a whisk to blend till smooth.

2. If using regular ricotta follow the following instructions:

   Place the drained ricotta in the bowl of a food processor or Nutribullet type blender

3. Blend at high speed for approximately 2 minutes. Scrape down the sides of the bowl. Continue to process for another minute.

4. Add the icing sugar, lemon zest, juice and vanilla. Process for another minute or until smooth.

5. Taste for sweetness and adjust as desired. 

6. Store in a sealed container in the fridge till needed.

Blueberry Sauce

1. Combine 1.5 cup of the blueberries, the maple syrup, water, lemon juice, and vanilla in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.

2. Add the remaining blueberries and cook for 8 minutes, stirring occasionally. Remove from the heat. The mixture will become thick and jammy as it cools.

3. Once cooled down transfer to a container with a lid and store in the fridge till needed.

Assemble the Crepes

1. Place one or more warm crepes onto a plate. Spoon some of the sweet ricotta filling (no more than 2-3 tbsp depending on the size of your crepes) and a few dollops of the lemon curd into the middle of each crepe. Fold over to close. Dollop some more curd over the crepes and spoon some blueberry sauce over the crepes and curd.

2. See blog post for more details.

Recipe Notes

Resting the batter, for at least 30 minutes, or even in the fridge overnight allows the flour to absorb all the liquid, the glutens to relax, and any lumps to smooth out.
Having the oil and brush right there, plus a small offset spatula are key. You can even use this little spatula to spread out the final bit of batter to fill the pan.
If you find after making the first crepe that the batter needs to be thinned out, just add a little milk at a time. Vice versa if too thin, just add a tablespoon of flour at a time to get it to pourable but with enough structure to hold together once cooked up.
All the components can be made ahead of time and stored in the fridge till ready to assemble. The only thing you will need to do is re-warm the crepes to make them pliable and pleasant to eat. See above or the blog post for re-warming method.
Here is the link to my Uber Lemony Lemon Curd
Blueberry Sauce inspo from this recipe by Love and Lemons