Poppy Seed Crêpes with Lemon and Orange Sauce

I love crêpes and they’re extremely easy to make, delicious and versatile. This recipe for poppy seed crêpes with an orange and lemon sauce is addictive. The sauce is extremely intense and it’s amazing with the soft crêpes.

You can use this batter for both savoury and sweet recipes. The most important thing is to make them nice and thin so they’re as delicate as they should. For a 25cm diameter pan you need about a ladle of batter approximately. Still, you want to adjust the amount so you use the minimum amount of batter possible.

The orange and lemon sauce is really good and pretty intense. Drizzle it lightly on top so that it’s not that citrusy. That’s why I also serve it with icing sugar to balance that out. I promise that you will love it; the crêpes and lemon are a match made in heaver.

You can have raw dough in the fridge for two days, so you can have it ready to be used from before. What I do recommend is that you cook the crêpes right before serving because they dry up and change flavour as time passes. The sauce can last up to 5 days so you can definitely have that ready too. Warm it up a bit before serving :).

Even though this recipe doesn’t have a video to go along with it, you can check out my crêpe cake video. There you can see more details on how to make the crêpe batter and then cook it nice and thin.

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Orange and Lemon Crêpes

Course Dessert

Difficulty Low

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 servings

Author Lorena Salinas from Cravings Journal

Ingredients

For the crêpes

• 125 g all purpose flour
• 1 egg
• 1 tbsp sugar
• 1/2 tsp salt
• 300 ml milk any type
• 20 g unsalted butter melted and cooled to room temperature plus more to cook
• 1 tbsp poppy seeds optional but highly recommended

For the orange and lemon sauce

• 2 oranges juice only
• 1/2 lemon zest only
• 1 lemon juice
• 1 tbsp sugar

To serve

• Icing sugar

Instructions

For the crêpes

1. Mix all the dry ingredients in a bowl and make a hole in the center.

2. Add the wet ingredients at the center and whisk from the center, adding the dry ingredients little by little to prevent lumps from forming.

3. Let rest for 30min in the fridge.

4. Place a bit of butter on a non-stick 25cm diameter pan over medium heat and add a ladle of the batter. Make the pan go super vertical so as to help it spread nice and thin.

5. When the edges become golden unstick a corner and flip it with your two hands carefully.

For the orange and lemon sauce

1. Place everything in a pot and make it boil until it thickens.

2. Serve over the crêpes and dust with icing sugar.