It's Crepes day, who am I kidding, everyday is Crepes Day. I could eat Crepes everyday if I could. So easy to make, light and delicious. There are probably hundreds of ways to make Crepes so I am on a journey to try and make as many flavours with different toppings. Since Crepes are really thin pancakes, you can eat as many as you want without feeling guilty.Since Poppy Seeds are the ingredient of the week, I decide to incorporate them into my Crepes. Poppy Seeds add a really nutty taste and color to your crepes and also a delicious crunch! What more could you ask from Crepes? Enjoy them with toppings or drink of your choice or have them on their own.
Ingredients
-1 Egg
-1 Tablespoon Poppy Seeds
-2 Tablespoon Sugar
-2 Tablespoons Butter melted
-1/4 Teaspoon Baking Powder
-5 Drops Vanilla Essence
-1 Tablespoon Lemon Zest
-1/8 Teaspoon Salt
-1 Cup Milk
-1 Tablespoon Lemon Juice
Method
Add All Purpose Flour, Sugar, Baking Powder, Salt, Lemon Zest and Poppy Seeds in a bowl
-Mix the dry ingredients until they are evenly distributed
-In a different bowl, add the beaten Egg into the Milk
-Pour in the melted Butter
-Whisk the Milk, Butter and Egg mixture until well incorporated
-Add the wet ingredients into the dry ingredients
-Pour the freshly squeezed Lemon Juice into the Crepes Batter
-Pour in 5 Drops of the Vanilla Essence
-I usually pour my batter into a measuring jug for easy pouring
-Heat a non stick Pan until heated. Spread Butter or Vegetable oil on the non stick pan when it is hot enough. Pour a ladle full of crepe batter on the pan/skillet
Take the non stick pan/skillet off the heat for a second. Twist and turn the non stick pan/skillet so that the batter spreads all around it. Twirl the pan until the crepes batter is evenly spread on the pan.
Let the crepe cook until bubbles have formed at the top. Once the edges start to dry up and the surface is no longer shiny it is time to flip it. Gently lift the Crepe to see if the bottom has browned. Lift the Crepe from the pan and flip it over
-The first side has browned so leave it on the pan so that the second side becomes golden brown
-Remove from the heat and place on a plate, cover with kitchen cloth to keep warm. Serve the Poppy Seeds Crepes, sprinkle with Icing Sugar, top with your favourite sweet or savory condiment.
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LEMON POPPY SEEDS CREPES
Ingredients
- 1 Cup All Purpose Flour
- 1 Egg
- 1 Tablespoon Poppy Seeds
- 2 Tablespoons Sugar
- 2 Tablespoons Butter
- 1/4 Teaspoon Baking Powder
- 5 Drops Vanilla Essence
- 1 Tablespoon Lemon Zest
- 1/8 Teaspoon Salt
- 1 Cup Milk
- 1 Tablespon Lemon Juice
Instructions
-Add All Purpose Flour, Sugar, Baking Powder, Salt, Lemon Zest and Poppy Seeds in a bowl. Mix the dry ingredients until they are evenly distributed-In a different bowl, add the beaten Egg into the Milk. Add the melted Butter. Whisk until well incorporated-Add the wet ingredients into the dry ingredients. Whisk thorougly-Pour the freshly squeezed Lemon Juice into the Crepes Batter. Pour in 5 Drops of the Vanilla Essence and mix well-Heat a non stick Pan until heated. Spread Butter or Vegetable oil on the non stick pan when it is hot enough-Pour a ladle full of crepe batter on the pan/skillet. -Take the non stick pan/skillet off the heat for a second. Swirl it around so that the batter thinly spreads around the pan-Let the crepe cook until bubbles have formed at the top. Once the edges start to dry up and the surface is no longer shiny it is time to flip it. Cook the second side until golden brown-Remove from the heat and place on a plate, cover with kitchen cloth to keep warm as you finish up the batter-Serve warm with a drink or as a snack
Details
Prep time: Cook time: Total time: Yield: 4 Servings
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