Lemon & Poppy Seed Crêpes

Crêpes with lemon and poppy seed. Includes measured ingredients and a step-by-step method.

Ingredients

• 125 g all-purpose flour
• 2 large eggs
• 300 ml milk
• 1 tbsp melted unsalted butter
• 1 tbsp sugar
• Pinch of salt
• 1 tsp neutral oil, for the pan
• 1 tsp lemon zest
• 1 tbsp poppy seeds

Method

1. Whisk flour, sugar and salt together. Make a well and add eggs and half the milk. Whisk to a smooth paste, then add the remaining milk and butter.
2. Whisk in the lemon and poppy seed ingredients, reserving any chopped fruit, nuts or chocolate for serving. Let the batter rest for 10 minutes.
3. Wipe a nonstick skillet with a little oil. Pour in a small ladle of batter over medium heat and tilt the pan to spread it thinly.
4. Cook until the surface sets and the edges release, about 1 minute. Flip and cook another 30 seconds. Repeat and serve with the reserved toppings.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.