Filled with lemon curd, yogurt whipped cream and raspberry jam, these Lemon Poppyseed Crepes with Raspberries are perfect for any breakfast table!

Overhead view of lemon poppyseed crepes with raspberries on a big white plate.

Can crepe batter be prepared in advance?

Yes! In fact crepe batter should be made at least an hour in advance – I’ve even made it the night before and stored it in the fridge overnight to use in the morning. However, for this recipe just make sure not to add the poppyseeds until just before cooking as they can absorb some of the liquid and mess with the consistency of the crepes.

What type of pan is best for crepes?

I’ve used both heavy duty cast iron crepe pans and non stick crepe pans and I find both work great. I wouldn’t necessarily use a stainless steal pan because they will likely need too much fat to keep the crepes from sticking.

Do you need a blender to make crepe batter?

Technically no, you don’t need a blender to make crepe batter but it will make a smoother batter if you use one! I would pour the batter through a sieve once you whisk it together to get out any lumps.

Tips for making Lemon Poppyseed Crepes

An hour may seem like a long time to wait for the crepe batter to be ready but it’s the perfect amount of time to prep the fillings including the lemon curd, raspberry jam, and vanilla yogurt whipped cream. Alternatively you can prep the batter, lemon curd, and raspberry jam the night before!
Because there is melted butter in the crepe batter, I find it super important to warm the milk slightly otherwise you will end up with butter clumps in your batter.
The batter for the crepes needs to be smooth so if possible make the batter in a blender!
Don’t skip the rest – crepe batter needs to rest to work properly.
Wait to add the poppyseeds into the batter until you are just about to cook them otherwise they can absorb some of the liquid in the batter.
You need just a touch of butter in the pan right at the start of cooking the crepes. I tend to add a little, let it melt, and then wipe out any excess with a paper towel. If needed later you can re-grease the pan with the buttery paper towel but you shouldn’t need to.
I like to make a non traditional raspberry jam that doesn’t have much sugar in it but that means it’s more of a sauce. If you want it to “jam” up you just need to add more sugar.

Additional recipes to try!

Ingredients for Lemon Poppyseed Crepes

Butter: Butter is used in the crepe batter and to grease the crepe pan. I use salted butter but unsalted will work as well!
Milk: I like to use whole milk for the batter but any milk will work! Just make sure it is a little warm so it doesn’t solidify the butter.
Egg: Two standard large eggs are used for the crepe batter and egg yolks are used in the lemon curd.
Salt: A pinch of fine sea salt enhances and balances out the flavors.
Vanilla: Vanilla extract is used in the crepe batter and I like to use vanilla bean paste in the yogurt whipped cream but extract works too!
Lemon: Lemon zest is used in the crepe batter and the lemon curd and lemon juice is in the lemon curd and the raspberry jam. Be sure to wash your lemons before zesting them and zest them before juicing.
All Purpose Flour: Any all purpose flour will work for this batter. I haven’t tested any other flours in this recipe.
Sugar: White granulated sugar is used in the lemon curd, raspberry jam, and a little bit is also added to the yogurt whipped cream.
Poppyseeds: These crepes don’t have a ton of poppyseeds in them so you can absolutely use the poppyseeds from the spice section at the grocery store.
Raspberries: Fresh or frozen raspberries will work for the raspberry jam!
Mascarpone: I love adding mascarpone into lemon curd after cooking rather than butter.
Yogurt: For the yogurt whipped cream I recommend using a full fat unsweetened yogurt so you can control the sweetness and texture.
Heavy Cream: A bit of cold heavy cream is used to make the soft yogurt whipped cream for the filling. Make sure it is cold when adding it to the greek yogurt.

Overhead view of a plate full of lemon poppyseed crepes.

How to make Lemon Poppyseed Crepes?

Crepe batter

Into a blender add in the eggs, melted butter, lukewarm milk, salt, vanilla, lemon zest and flour. Blend until smooth scraping down the sides if necessary.
Pour the batter into a bowl and cover with a sheet of plastic or a lid and place it in the fridge for at least an hour.

Raspberry Jam

Add the rinsed raspberries, sugar, and lemon juice into a small pot. Cover with a lid and place over medium low heat.
Cook for a few minutes until the mixture begins to bubble. Remove the lid, stir the raspberries and let them continue to cook over medium low heat until they’ve reduced and thickened slightly.
Remove the pot from the heat and pour the jam into a shallow heat safe dish to cool off.

Lemon Curd

*This will make more lemon curd than you need but it’s difficult to make a smaller amount without over cooking the egg yolks.
In a large metal bowl or the top portion of a double boiler, add in the egg yolks, sugar, salt, lemon zest and lemon juice. Whisk to combine.
Add about 2″ of water into a sauce pan or the bottom of the double boiler. Bring to a simmer and then reduce the heat to low so that it maintains a simmer.
Place the bowl with the egg and lemon mixture over the pot of simmering water. Whisk constantly, cooking the mixture until it thickens. It’s done when the mixture is thick like mayo, essentially when you stop whisking the mixture should stop moving, it will sort of just firm up.
Once thick, immediately remove the bowl from the pot of water and turn off the heat.
Add the cold mascarpone into the hot curd, one spoonful at a time. Whisk one spoonful of mascarpone into the lemon curd until completely dissolved before adding in the next spoonful.
Continue adding the mascarpone in until it is all used up.
Pour the mixture through a sieve into a large shallow bowl and place a piece of plastic onto the surface. Place the bowl in the fridge until cold and thick.

Vanilla Yogurt Whipped cream

In a medium mixing bowl, whisk together the greek yogurt, vanilla bean paste, sugar, salt, and heavy cream.
Whisk by hand, first slowly and then once combined a bit more vigorously. Whip until lines appear – we’re not going for stiff peaks but it will thicken quickly. Place the bowl in the fridge until its time to serve.

Cook the crepes

Heat your crepe pan over medium low heat. Give it at least 5-7 minutes to heat up but don’t be tempted to turn the heat any hotter.
Stir the poppyseeds into the rested crepe batter.
Grease the pan with about 1/2 a teaspoon of butter, we just want to grease the surface so wipe off any excess with a paper towel.
Ladle or scoop about 1/4 cup of batter onto the hot pan, the batter should sizzle a little. Immediately swirl the pan around to evenly distribute the batter trying to get it as thin as possible. I use the base of the ladle to spread the crepe batter in a circular motion going from the center toward the outer edge. If you have one you can also use a crepe tool to spread it.
Cook for about a minute, until the top looks dry. Check the underside it should be a light golden brown. The crepe should easily release from the pan. Flip the crepe and cook for another 30 seconds. Transfer the crepe to a large plate and store it in the microwave to keep them from drying out or getting too cold.
Continue cooking until all of the crepe batter has been used.

To serve

Working with one crepe at a time, spread a spoonful of the yogurt whipped cream onto half of the crepe.
Spoon a tablespoon or so on top and gently spread it out, then a tablespoon of raspberry jam.
Fold the empty half of the crepe over the side with the filling. Then fold it in half again.
Top each of them with a bit more of the fillings and a light dusting of powdered sugar.

Image that requests readers to rate and review the recipe.

Print Recipe