Lemon Poppy Seed Crepes

• 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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