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Perfect Lemon Poppy Seed Crepes Recipe with Raspberry Curd for Mothers Day Celebration

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Delicate lemon poppy seed crepes paired with luscious homemade raspberry curd, perfect for a special Mother’s Day brunch or any celebratory occasion.

Ingredients

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  • 1 cup (120 g) all-purpose flour, sifted
  • 2 large eggs, room temperature
  • 1 1/4 cups (300 ml) milk, whole or 2%
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 tablespoon poppy seeds
  • Pinch of salt
  • 1 cup (125 g) fresh or frozen raspberries, thawed if frozen
  • 1/3 cup (65 g) granulated sugar
  • 3 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons unsalted butter, cubed and cold
  • Optional: pinch of salt for raspberry curd

Instructions

  1. Make the Crepe Batter: In a mixing bowl, whisk together sifted flour, sugar, lemon zest, poppy seeds, and salt. In a separate bowl, beat eggs with milk and melted butter. Gradually pour wet ingredients into dry, whisking until smooth. Let batter rest for at least 15 minutes at room temperature.
  2. Prepare the Raspberry Curd: In a small saucepan, combine raspberries and sugar. Cook over medium heat, stirring occasionally, until raspberries break down (about 5 minutes). Strain through a fine-mesh sieve to remove seeds.
  3. Return seedless raspberry juice to pan. Whisk in egg yolks and lemon juice. Cook gently over low heat, stirring constantly, until thickened (8-10 minutes). Do not boil. Remove from heat and whisk in cold butter until smooth. Chill in fridge.
  4. Cook the Crepes: Heat non-stick skillet over medium heat and brush with melted butter. Pour about 1/4 cup batter into center, tilt and swirl to spread thinly. Cook until edges lift and bottom is golden (1-2 minutes), flip and cook other side 30 seconds to 1 minute. Keep warm and repeat.
  5. Assemble and Serve: Spread about 1 tablespoon raspberry curd on each crepe, fold or roll, garnish with lemon zest or fresh raspberries. Serve immediately or keep warm in low oven up to 20 minutes.

Notes

Resting the batter is key for tender crepes. Use medium heat to avoid burning. Swirl batter quickly for even thin crepes. First crepe may be a test. For ultra-smooth curd, blend after cooling. Raspberry curd can be made a day ahead for better flavor. Add milk if batter thickens while resting.

Nutrition

Keywords: lemon poppy seed crepes, raspberry curd, Mother's Day brunch, crepe recipe, homemade raspberry curd, easy crepes, spring breakfast

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