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Lemon Poppy Seed Crepes
1
Recipe by
@healthbychels
@healthbychels
Easy
10 Mins
INGREDIENTS:
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
METHOD:
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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