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Lemon Poppy Seed Crepes with Blueberry Curd

  • Author: Joy the Baker
  • Prep Time: 60
  • Cook Time: 4
  • Total Time: 1 hour 4 minutes



For the Curd

  • 2 cups fresh blueberries
  • 1/2 cup fresh lemon juice (Meyer lemons are especially wonderful, if you have them)
  • 3 egg yolks
  • 1 whole egg
  • 3/4 cup sugar
  • 4 tablespoons unsalted butter, cut into small cubes

For the Crepes

  • 2 large eggs, at room temperature
  • 1 cup whole milk, at room temperature (mostly)
  • 1/4 cup room temperature water
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon zest
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon poppy seeds


  1. To make the curd, in a small saucepan, combine the blueberries and lemon juice, cover, and place over medium heat. Cook until the blueberries pop and the liquid bubbles, about 5 minutes. Pass the blueberries through a strainer, pressing well with a spoon. Be sure to scrape all the brilliant purple puree on the underside of the strainer into the bowl to use. Pour the blueberry puree back into the saucepan and set aside to cool.
  2. Whisk together the egg yolks and egg until combined. While whisking, pour in sugar and whisk until a light yellow color. Add the egg mixture to the blueberry puree in the sauce pan, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jars, cover surface with plastic wrap and chill in the refrigerator for at least one hour.
  3. To make the crepes, in a medium bowl, whisk the eggs, milk, water, and melted butter until thoroughly combined. In a small bowl, rub together the granulated sugar and lemon zest. In a medium bowl whisk together the flour, salt, poppy seeds, and lemon sugar. Fold the wet ingredients into the dry and whisk to combine until smooth. Cover with plastic wrap and place the batter in the refrigerator for about 30 minutes.
  4. Place a crepe pan, or nonstick skillet, over medium heat. Brush the pan with a very light coating of butter. Add 2 ounces (1/4 cup) of batter to the center of the pan, and swirl it around until the bottom is coated evenly. Cook until the edges of the crepe pull away from the pan, 1 to 2 minutes. Flip and cook on the opposite side for another 30 seconds. Transfer the crepe to a baking sheet and place in a preheated 200 degree F oven to keep warm. Repeat the process with the remaining batter, adding more butter to the skillet when needed, stacking the crepes on the baking sheet.
  5. Spoon curd over or inside of the crepes. Top with fresh blueberries and powdered sugar if you’d like. Enjoy!


  • Serving Size: 4