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!