Lemon and Poppy Seed Crepes


Preparation Time: 5 minutes
Chilling Time: 30 minutes
Cooking Time: 4 minutes per crepe
Makes: 12 small crepes




  • In a large bowl, whisk flour, sugar and lemon zest.
  • Make a well in middle of the dry ingredients and add eggs and milk. Mix well.
  • Add Vanilla ExtractAll Natural Colour Extract and Ginger Honey. Beat until everything is well incorporated.
  • Beat in the butter. Add poppy seeds. Let the batter rest in the refrigerator for 15-20 minutes.
  • Lightly brush a pan/skillet set over medium heat with vegetable oil/ butter.
  • Once the pan is hot, pout 1/4 cup of crepe batter on the pan. Swirl it to spread the batter all the way to the edges of the pan.
  • Let the crepe cook for 1-2 minutes and then flip to cook the other side. Once both the sides are golden-brown, serve the crepes with whipped cream and fresh berries.

Extract of Natural Bourbon Vanilla Beans from Madagascar, 100ml


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Ginger Imbued Honey, 325g


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