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Lemon Poppy Seed Crepes with Spelt Flour
Ancient Grain Lemon Breakfast
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Prep Time
1
hr
10
mins
Cook Time
20
mins
Course
Breakfast
Cuisine
American, French
Servings
15
Equipment
2 Medium bowls
Pan
Whisk or blender
Measuring equipment
Ingredients
1 3/4
cup
milk
1 1/2
cup
flour
4
eggs
3
tbsp
butter
(softened or melted)
4
tsp
poppy seeds
3
tsp
sugar
1
tsp
lemon flavoring
1/2
tsp
vanilla extract
1/2
tsp
salt
Instructions
Mix all dry ingredients in one bowl.
In a separate bowl, beat eggs thoroughly.
Stir all other wet ingredients together.
Add all ingredients together.
Whisk until smooth.
Let batch sit in fridge covered for one hour.
Heat pan between medium or medium-low.
Spread ½ tsp butter around the pan.
Pour 1/4-1/6 of a cup into the hot pan.
Pick the pan up and spread the batter all around the pan.
Flip carefully once crepe is bubbling all around and the edges have browned slightly.
Wait about thirty to sixty seconds, then remove crepe from pan.
Cool slightly before serving.
Keyword
ancient grain, breakfast, family, lemon, lemon poppy seed, spelt, vegetarian