Breakfast

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
Lemon and poppy seed crêpes with mascarpone and kiwifruit
4
25M

Ingredients

Lemon and poppy seed crêpes
To serve

Method

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.

Note

Related stories




Apple and plum bran loaf on wooden board
Breakfast

Apple and plum bran loaf

Grated apples and chopped plums make this bran loaf extremely moreish. It is perfect as a sweet bite for morning tea, so put a batch in the oven in the morning and enjoy freshly baked with a cup of tea.