Lemon Poppyseed Crepes with Vanilla Yogurt Whipped Cream, Passionfruit Curd & Blueberry Jam
Lemon Poppyseed Crepes with Vanilla Yogurt Whipped Cream, Passionfruit Curd & Blueberry Jam
Ingredients
For the Lemon Poppyseed Crepes
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 3/4 cup milk, warmed
- 2 teaspoons vanilla extract
- 2 tablespoons poppyseeds
- 1/4 teaspoon unsalted butter, for cooking crepes, as needed
For the Vanilla Yogurt Whipped Cream
- 3/4 cup plain Greek yogurt
- 1/2 tablespoon granulated sugar
- 1 teaspoon vanilla bean paste
- 1 pinch salt
- 1/4 cup heavy cream, cold
For the Blueberry Jam
- 2 cups blueberries, fresh or frozen
- 2 tablespoons coconut sugar
- 1/2 lemon, squeezed
- 1 pinch salt
For Assembly and Garnish
- 1/2 cup passionfruit curd, store-bought or homemade lemon curd
- 2 tablespoons powdered sugar, for dusting, as needed
- 1 pinch flaky salt, for sprinkling, as needed
- 1/4 cup fresh blueberries, for garnish, optional
- 1 fresh passionfruit, for garnish, optional
Instructions
- 1
Combine the blueberries, coconut sugar, juice from 1/2 lemon, and a pinch of salt in a small saucepan. Bring the mixture to a simmer over medium heat, then reduce heat to low and cook for about 10 minutes, stirring occasionally, until the jam has thickened. Set aside to cool.
⏱️ 15 min
- 2
In a blender, combine the all-purpose flour, 1/4 teaspoon salt, room temperature eggs, melted butter, maple syrup, 1 teaspoon vanilla extract, lemon zest, warmed milk, and 2 teaspoons vanilla extract. Blend until the batter is completely smooth with no lumps.
⏱️ 5 min
- 3
Pour the crepe batter into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour, or preferably overnight. This resting period allows the flour to fully hydrate, resulting in more tender crepes.
⏱️ 5 min
- 4
While the crepe batter is resting, prepare the whipped cream. Place a whisk and a medium-sized mixing bowl in the freezer for 10 minutes to chill.
⏱️ 10 min
- 5
Once chilled, add the plain Greek yogurt, granulated sugar, vanilla bean paste, pinch of salt, and cold heavy cream to the frozen bowl. Whisk vigorously until the mixture thickens and visible lines appear. Be careful not to over-whisk, as it can separate quickly. Refrigerate until ready to use.
⏱️ 5 min
- 6
When ready to cook the crepes, preheat a non-stick skillet over medium-low heat for 5 minutes. Add about 1/4 teaspoon of butter to the pan and spread it evenly over the surface.
⏱️ 5 min
- 7
Stir the 2 tablespoons of poppyseeds into the rested crepe batter until well incorporated.
⏱️ 1 min
- 8
Using a ladle or a 1/4 cup measuring cup, pour a portion of the batter into the hot skillet. Immediately tilt and swirl the pan, or use the back of the ladle/cup, to spread the batter in a circular motion, covering almost the entire bottom of the pan to form a thin crepe.
⏱️ 1 min
- 9
Cook the crepe for about 3 minutes, or until the edges begin to crisp and the crepe easily releases from the pan. Carefully flip the crepe and cook for an additional 1 minute on the other side.
⏱️ 4 min
- 10
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, adding a tiny bit more butter to the pan between crepes if needed. Stack the cooked crepes on the plate.
⏱️ 20 min
- 11
To assemble, place one cooked crepe on a serving plate. Spoon a generous amount of the vanilla yogurt whipped cream onto the center of the crepe. Smear a layer of passionfruit curd on top of the whipped cream.
⏱️ 1 min
- 12
Fold one side of the crepe over towards the center, then fold the other side over to create a triangular shape. Repeat with remaining crepes.
⏱️ 2 min
- 13
Arrange the stuffed crepes on plates. Add additional dollops of vanilla yogurt whipped cream and blueberry jam on top of the folded crepes. If desired, squeeze fresh passionfruit pulp over the crepes.
⏱️ 2 min
- 14
Dust generously with powdered sugar and sprinkle with a pinch of flaky salt. Garnish with fresh blueberries, if using. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Poppyseed Crepes with Vanilla Yogurt Whipped Cream, Passionfruit Curd & Blueberry Jam
For the Lemon Poppyseed Crepes
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 2 tablespoons unsalted butter, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 3/4 cup milk, warmed
- 2 teaspoons vanilla extract
- 2 tablespoons poppyseeds
- 1/4 teaspoon unsalted butter, for cooking crepes, as needed
For the Vanilla Yogurt Whipped Cream
- 3/4 cup plain Greek yogurt
- 1/2 tablespoon granulated sugar
- 1 teaspoon vanilla bean paste
- 1 pinch salt
- 1/4 cup heavy cream, cold
For the Blueberry Jam
- 2 cups blueberries, fresh or frozen
- 2 tablespoons coconut sugar
- 1/2 lemon, squeezed
- 1 pinch salt
For Assembly and Garnish
- 1/2 cup passionfruit curd, store-bought or homemade lemon curd
- 2 tablespoons powdered sugar, for dusting, as needed
- 1 pinch flaky salt, for sprinkling, as needed
- 1/4 cup fresh blueberries, for garnish, optional
- 1 fresh passionfruit, for garnish, optional
Instructions
- 1
Combine the blueberries, coconut sugar, juice from 1/2 lemon, and a pinch of salt in a small saucepan. Bring the mixture to a simmer over medium heat, then reduce heat to low and cook for about 10 minutes, stirring occasionally, until the jam has thickened. Set aside to cool.
⏱️ 15 min - 2
In a blender, combine the all-purpose flour, 1/4 teaspoon salt, room temperature eggs, melted butter, maple syrup, 1 teaspoon vanilla extract, lemon zest, warmed milk, and 2 teaspoons vanilla extract. Blend until the batter is completely smooth with no lumps.
⏱️ 5 min - 3
Pour the crepe batter into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour, or preferably overnight. This resting period allows the flour to fully hydrate, resulting in more tender crepes.
⏱️ 5 min - 4
While the crepe batter is resting, prepare the whipped cream. Place a whisk and a medium-sized mixing bowl in the freezer for 10 minutes to chill.
⏱️ 10 min - 5
Once chilled, add the plain Greek yogurt, granulated sugar, vanilla bean paste, pinch of salt, and cold heavy cream to the frozen bowl. Whisk vigorously until the mixture thickens and visible lines appear. Be careful not to over-whisk, as it can separate quickly. Refrigerate until ready to use.
⏱️ 5 min - 6
When ready to cook the crepes, preheat a non-stick skillet over medium-low heat for 5 minutes. Add about 1/4 teaspoon of butter to the pan and spread it evenly over the surface.
⏱️ 5 min - 7
Stir the 2 tablespoons of poppyseeds into the rested crepe batter until well incorporated.
⏱️ 1 min - 8
Using a ladle or a 1/4 cup measuring cup, pour a portion of the batter into the hot skillet. Immediately tilt and swirl the pan, or use the back of the ladle/cup, to spread the batter in a circular motion, covering almost the entire bottom of the pan to form a thin crepe.
⏱️ 1 min - 9
Cook the crepe for about 3 minutes, or until the edges begin to crisp and the crepe easily releases from the pan. Carefully flip the crepe and cook for an additional 1 minute on the other side.
⏱️ 4 min - 10
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, adding a tiny bit more butter to the pan between crepes if needed. Stack the cooked crepes on the plate.
⏱️ 20 min - 11
To assemble, place one cooked crepe on a serving plate. Spoon a generous amount of the vanilla yogurt whipped cream onto the center of the crepe. Smear a layer of passionfruit curd on top of the whipped cream.
⏱️ 1 min - 12
Fold one side of the crepe over towards the center, then fold the other side over to create a triangular shape. Repeat with remaining crepes.
⏱️ 2 min - 13
Arrange the stuffed crepes on plates. Add additional dollops of vanilla yogurt whipped cream and blueberry jam on top of the folded crepes. If desired, squeeze fresh passionfruit pulp over the crepes.
⏱️ 2 min - 14
Dust generously with powdered sugar and sprinkle with a pinch of flaky salt. Garnish with fresh blueberries, if using. Serve immediately and enjoy!
⏱️ 1 min