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!