Discover this delicious Poppy Seed Crepe recipe great for any occasion. Delicately thin poppy seed-lemon crepes with crispy edges filled with rich and creamy ricotta filling and topped with tangy and zesty lemon curd will satisfy any cravings. The recipe is stress-free and easy to prepare.
How do I know when the lemon curd is done cooking?
You can check if it’s done cooking with the back of a spoon. Dip the back of a spoon into the lemon curd and run your finger across the spoon making a line.
If the line holds its shape, the lemon curd is thickened enough. Remove from the heat and whisk in coconut oil and lemon zest.
What’s the best way to serve these crêpes?
The best way to serve these poppy seed crepes is with lemon curd and ricotta filling. You can also sprinkle some lemon zest on top.
Quick Prep Lemon Curd Crepes
Ingredients
For the crepes:
- 2 large eggs, room temperature
- ¾ cup milk
- ¼ cup water
- ¼ cup ricotta cheese
- 2 ½ tbsp unsalted butter, melted
- 2 tbsp agave syrup
- ½ tsp vanilla extract
- 1 cup all-purpose flou
- pinch of salt
- 1 tbsp poppy seeds
- zest from one lemon
- butter, for cooking
For the lemon curd:
- 2 large eggs
- 1 egg yolk
- ½ cup freshly squeezed lemon juice
- ¼ cup agave syrup
- pinch of salt
- 4 tbsp coconut oil, melted
- zest from one lemon
For the ricotta filling:
- 1 cup ricotta cheese
- 2 tbsp heavy cream
- 1 tbsp agave syrup
- ½ tsp vanilla extract
- 1 tsp lemon zest
Instructions
- Prepare the crepe batter. Add eggs, milk, water, ricotta cheese, melted butter, agave syrup, vanilla extract, all-purpose flour, and salt to a blender. Pulse for 10-20 seconds or until all ingredients are incorporated and the mixture is smooth. Pour into a large measuring cup. Whisk in the poppy seeds and lemon zest. Cover and refrigerate for at least 1 hour.
- Prepare the lemon curd. Fill a small saucepan with 1 inch of water and bring to a simmer. Meanwhile, mix the eggs, egg yolk, lemon juice, agave syrup, and a pinch of salt in a heatproof bowl until well combined. Place the bowl in the saucepan. Whisk constantly for about 5-8 minutes or until thickened. Remove the bowl from the heat. Whisk in the melted coconut oil and lemon zest. Then, pour the lemon curd into a jar or an airtight container. Place plastic wrap directly on top of the curd, and refrigerate for at least 1 hour or until set. This will prevent moisture droplets from touching the curd.
- Prepare the ricotta filling. In a small bowl, combine the ricotta cheese, heavy cream, agave syrup, vanilla extract, and lemon zest. Set aside.
- Heat a non-stick skillet or a crepes pan over medium heat. Brush the hot pan with butter. Pour about 1/4 cup of the crepe batter into the pan. Swirl the skillet to spread the batter evenly in a thin layer. Cook for about 1 minute, then flip and cook for an additional 1 minute or until the batter is set and the edges are golden. Remove from the pan and repeat with the remaining batter. You will have about 10 crepes.
- Spread 1 tbsp of ricotta filling on each crepe. Then, fold into quarters and top with chilled lemon curd. Enjoy!
Nutrition
Frequently Asked Questions about Lemon Curd Crepes
1. What can I use if I don’t have a blender to make the crêpe batter?
You can also use an immersion blender or a hand whisk to combine ingredients for the crepe batter.
2. Can I make the lemon curd without a heatproof bowl?
Yes, you can use both a heatproof bowl and a metal bowl to make the lemon curd.
3. What alternatives can I use if I don’t have coconut oil for the lemon curd?
If you don’t have coconut oil, you can use an equal amount of unsalted butter, olive oil, or a neutral-flavored type of vegetable oil.
4. How do I prevent the crêpes from sticking to the pan?
Use a non-stick skillet or crepe pan to prevent the crepes from sticking to the pan. Also, make sure you preheat the pan and brush it with butter before pouring the batter.
5. Can I prepare the components of this dish in advance?
Yes, you can prepare the crepe batter and the lemon curd in advance and store it covered in the refrigerator for up to 2 days.
6. What if I can’t find ricotta cheese?
You can use cottage cheese, cream cheese, or mascarpone cheese instead of ricotta cheese in substitution 1:1.
7. Can I make these crêpes vegan?
No, I haven’t tried making these pancakes and lemon curd vegan yet.
8. How thin should the crêpes be?
The crepes should be about 1/16 to 1/10 inches thick. I recommend using a 10-inch crepe pan or a non-stick skillet for the best results. Pour 1/4 cup of batter for each crepe and spread it evenly across the pan creating a thin layer.
