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!
Lauren, That’s so nice and your words means a great deal. I’m excited for the new position.
The crepes and hash browns were really delicious and what a nice time it was together. The filling seems fairly easy to make, hmm.
Nice job! Love you, Mom