Lemon Poppy Seed Crepes

Recipe by
10 Mins


  • 2.5 tbsp Lemon Juice 
  • 40g Caster Sugar 
  • 20g Vegan Butter 
  • 1 tsp Lemon Zest 
  • 80g Plain Flour 
  • 1/8 Tsp Salt 
  • 60ml Crackd The No-Egg Egg  
  • 210ml Almond Milk 
  • 9g Poppy Seeds 
  • 0.5 Tbsp Lemon Zest
  • 0.5 tsp Cornstarch 
  • Vegan Greek Yoghurt, to serve


  • Start by making the lemon curd. Stir together the lemon juice, caster sugar, vegan butter and 1 tsp lemon zest in a small bowl. 
  • Microwave in 30s increments, stirring each time, until the mixture coats the back of a spoon. 
  • Allow to set in the fridge. 
  • Combine all the crepe ingredients in a jug. 
  • Allow to sit for 5 minutes to thicken slightly. 
  • Grease a frying pan with a knob of vegan butter. 
  • Pour about 1/3 of the batter onto the pan (med-high heat) and roll it around to spread the batter to cover the surface of the pan. 
  • Cook until small bubbles form on the surface. 
  • Transfer to a plate and cook the other 2 crepes. 
  • Serve the crepes with vegan yogurt and lemon curd.

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