Lemon and poppy seed crepes, with blueberry compote
- Summer
- Desserts & Baking
Bring a little sunshine to breakfast with these lemon & poppy seed crepes.
Ingredients
Lemon & Poppy Seed Crepes
200g plain flour
3 tbsp granulated sugar
Zest of one lemon
2 tbsp poppy seeds
Pinch of salt
3 large eggs
400ml Yeo Valley Organic whole milk
1 tbsp Yeo Valley Organic unsalted butter
Yeo Valley Organic Mediterranean Lemon Greek style yogurt
Blueberry Compote
600g fresh blueberries
80ml honey or maple syrup
3 tbsp water
1 tbsp lemon juice
Method
1. Sift the flour into a bowl. Add sugar, lemon zest, poppy seeds and salt and mix together.
2. Break the eggs into a separate bowl and beat lightly until mixed.
3. Pour the eggs into a well, made in the flour. Stir the flour into the egg until fully incorporated.
4. Slowly add in the milk, whisking as you go until a smooth mixture is formed. Leave in the fridge until you are ready to fry.
5. For the blueberry compote, combine the blueberries with honey, water, lemon juice in a small saucepan. Simmer on a medium heat for 10 minutes stirring occasionally.
6. Allow to cool so the mixture becomes jammy and think.
7. For the crepes, heat a small knob of butter in a frying pan until bubbling.
8. Pour 3 tbsp of pancake batter into the pan and tilt around until a thin, even layer is formed over the bottom of the pan.
9. Cook for a minute or two until the top of the pancake looks set and the underside is golden.
10. Flip the pancake and cook the other side for 30 seconds. Repeat until you have used up all the batter.
11. Serve 2 pancakes per person, layering with Yeo Valley Organic Mediterranean Lemon Greek style yogurt and blueberry compote.
In this recipe...
Unsalted Butter
15
Whole Milk
Greek Style Mediterranean Lemon Yogurt
10
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