Terms & Conditions
Lemon Poppy Seed Crepes
2.5 tbsp Lemon Juice
40g Caster Sugar
20g Vegan Butter
1 tsp Lemon Zest
80g Plain Flour
1/8 Tsp Salt
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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