Lemon-Poppyseed Crepes with Blackberry Cream Cheese Filling

My mom recently got a huge promotion. She’s an incredibly talented interior designer and one of the hardest workers I know; nobody deserves it more than her! Of course, my brother and I wanted to celebrate with her. I decided to host brunch at my apartment this past Sunday and ending up making decadent and delicious Lemon-Poppyseed Crepes with Blackberry Cream Cheese Filling.

Note: Recipe yields 8 crepes.

PART 1: THE CREPES

What you’ll need:

  • 4 eggs
  • 1.25 cups almond milk
  • 1 cup all-purpose flour 
  • 2 tbsp. pure cane sugar
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest
  • 1/2 tsp. sea salt
  • 1 tbsp. poppyseeds
  • 4 tbsp. unsalted butter

What you’ll do:

  • Add the eggs, milk, flour, sugar, lemon juice and zest, and salt to a blender; blend until smooth; gently stir in the poppyseeds
  • Over low-medium heat, melt 1/2 tbsp. of unsalted butter on a cast iron skillet
  • Quickly pour 1/3 cup of batter onto the skillet; cook for approximately 1 minute on one side; using a spatula, flip onto the other side and cook for 1 additional minute; set aside
  • Repeat the previous two steps until all ingredients have been used

PART 2: THE FILLING

What you’ll need:

  • 1 8 oz. package of room temperature cream cheese
  • 1 pint of fresh blackberries, puréed 
  • 2 tbsp. pure maple syrup

What you’ll do:

  • Add all ingredients to a medium mixing bowl; using a hand mixer, beat until smooth and creamy
  • Add approximately 2 tbsp. of filling to the middle of each crepe; spread over the entire crepe, leaving a 1 in. border; roll, serve, and enjoy!

Simple Syrup Four Ways

Several months ago, my family and I went to Board Room Spirits, which is a local distillery near my hometown. It was there that I enjoyed one of the best Moscow Mules that I’ve ever had. I asked them what their secret was, and thankfully, they indulged me. In lieu of ginger beer, which can be way too sweet for my taste, they use house-made ginger simple syrup and club soda. They were even kind enough to write down their recipe for me. As you can imagine, making my own has been on my to-do list since.

Then, my friend Lauren and I were at Mission Taqueria for happy hour last week. We enjoyed some amazing tequila-based craft cocktails. Sitting at the bar, we were able to admire their simple syrup collection, which sparked the idea to make our own. Our ideas spiraled out of control, and we were left with four simple syrups that we wanted to create: basil, ginger, jalapeño, and mint. We purchased some squeeze bottles from Amazon and got together yesterday to bring our ideas to life. They turned out fantastic!

The beauty of making flavored simple syrup is that it is incredibly easy. All it entails is a 1:1 ratio of sugar and water, as well as the ingredient that you’d like to infuse. It’s not an exact science by any means. For instance, if you prefer mild spice, use fewer jalapeños, and if prefer intense heat, use more. Also, since I’m not a huge fan of sweet drinks, these syrups are perfect as they add just the right amount of savory flavor. Now, don’t be surprised if you notice me posting a ton of cocktail recipes in the near future. ;)

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BASIL SIMPLE SYRUP

What you’ll need:

  • 1 cup pure cane sugar
  • 1 cup filtered water
  • 1 bunch of fresh basil

What you’ll do:

  • Add all ingredients to a saucepan
  • Bring to a rapid boil for approximately 5 minutes
  • Strain through a fine mesh strainer
  • Pour into a squeeze bottle and label
  • Discard solid ingredients

GINGER SIMPLE SYRUP

What you’ll need:

  • 1 cup pure cane sugar
  • 1 cup filtered water
  • 1/4 lb. fresh ginger, peeled and sliced thin

What you’ll do:

  • Add all ingredients to a saucepan
  • Bring to a rapid boil for approximately 5 minutes
  • Strain through a fine mesh strainer
  • Pour into a squeeze bottle and label
  • Discard solid ingredients

JALAPEÑO SIMPLE SYRUP

What you’ll need:

  • 1 cup pure cane sugar
  • 1 cup filtered water
  • 4 small jalapeño peppers, sliced thin

What you’ll do:

  • Add all ingredients to a saucepan
  • Bring to a rapid boil for approximately 5 minutes
  • Strain through a fine mesh strainer
  • Pour into a squeeze bottle and label
  • Discard solid ingredients

MINT SIMPLE SYRUP

What you’ll need:

  • 1 cup pure cane sugar
  • 1 cup filtered water
  • 1 bunch of fresh mint

What you’ll do:

  • Add all ingredients to a saucepan
  • Bring to a rapid boil for approximately 5 minutes
  • Strain through a fine mesh strainer
  • Pour into a squeeze bottle and label
  • Discard solid ingredients