Lemon and poppy seed crêpes with mascarpone and kiwifruit

Delicate, lemony crêpes sweetened lightly with honey and speckled with poppy seeds. This is such a neat breakfast for children to put together. Fold each crêpe into a little pocket and decorate with fresh fruit and flowers

  • 25 mins preparation
  • Serves 4
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Lemon and poppy seed crêpes
  • 1 1/2 cup spelt flour*
  • 1 1/2 cup Puhoi Valley half and half
  • 2 lemons, zest
  • 2 tablespoon honey or maple syrup
  • 2 tablespoon poppy seeds
  • 4 free-range eggs
To serve
  • 1 cup mascarpone
  • honey or maple syrup for drizzling
  • 4 kiwifruit, peeled and finely sliced into rounds


Lemon and poppy seed crêpes
  • 1
    Add all the crêpe ingredients to a food processor or blender, and blend until smooth.
  • 2
    Grease a large skillet and place over high heat. Once hot, reduce the heat to low, then add 1/3 cup of the crêpe batter to the pan, swirling the pan to coat the base.
  • 3
    Cook for 1–2 minutes on each side, or until golden.
  • 4
    Repeat with the remaining batter, keeping the stack of cooked crêpes warm in the oven if you like.
To serve
  • 5
    To serve, fold each crêpe in half, and then in half again to create a little triangle pocket.
  • 6
    Arrange on a plate along with the fresh fruit, mascarpone, and a drizzle of honey or maple syrup. Enjoy warm.


*Buckwheat, quinoa or rice flour can be used as a gluten free alternative.