Lemon Poppy Seed Crepes with Lemon Curd
These lemon poppy seed crepes with lemon curd are perfect for breakfast or dessert, and whip up beautifully for the family! And they are surprisingly easy.
Dish Count :: 1 Mixing Bowl, 1 Non-Stick Skillet

I had a bit of nostalgia coursing through my veins last weekend, and start reminiscing about weekends spent as a kid with my grandparents at their little tiny hide away up in the woods near Canada. I learned to ride a bike up there, swim, and throw darts (very very poorly), and found that peach gummies were my kyrptonite. And every morning, my grandma would make crepes for breakfast. Those crepes always stood out as special. She taught us the fine art of swirling the pan, that jam makes everything better, and yes, you do in fact need a little more powdered sugar on top.

So at 30, I finally got back in the kitchen to make my own crepes – not yet mastering hers, but at least connecting with those memories for a brief moment with these lemon poppy seed crepes with lemon curd.

I was never one for sleeping in a kid – and I’m still not. Babi would still get up, get breakfast ready, and my sister and I would be at the stove with her helping make crepes. A little while later my grandpa would trudge out of their room, still in his manties, and a v-neck t-shirt with his gray bed head going in all directions, never failing to have a smile on his face. Ohhhh, Dedo. That smile and attitude toward life is so greatly missed, but had such an endearing impact on my life.
Babi, my grandma, always had a plethora of jams to include in her crepes. My first choice was always strawberry or raspberry. With this recipe, I’ve been having a love affair with springy lemon and decided that that would be the ultimate filling for some crispy edged crepes. And I was right. After these came out of the pan, I immediately texted my grandma to show her how proud I was of them. She texted me back immediately.
And the best part of all – there must have been a cosmic mind meld happening in our family because my mom told me she had made crepes at the same time I had! Without having made crepes for years – either of us – we made crepes the same day! For one minute, we were all tied together. Universe, you are a gem.

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Lemon Poppy Seed Crepes with Lemon Curd
- Prep Time: 10 minutes
- Rest Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 crepes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Description
These lemon poppy seed crepes with lemon curd are perfect for breakfast or dessert, and whip up beautifully for the family! And they are surprisingly easy.
Ingredients
- 1 cup Flour
- 1/4 tsp Salt
- 3/4 cup Milk, room temperature
- 2 Eggs, room temperature
- 2 Tbsp Butter, melted and cooled
- 1/4 tsp Vanilla
- 1 1/2 tsp Lemon Zest
- 1 Tbsp Lemon Juice
- 1 Tbsp Poppyseeds
- 2 Tbsp Sugar
- 1/2 cup Lemon Curd
Instructions
- In a mixing bowl, whisk together the flour and salt. Add in the remaining ingredients, Except Lemon Curd, and whisk together until smooth.
- Let the mixture rest for 30 minutes to 1 hour on the counter.
- When the batter has rested, heat a non-stick pan over medium to medium high heat.
- Spray lightly with non-stick spray, and add in 1/3 cup of batter to the pan. Quickly swirl the pan to coat the bottom of it with the crepe mixture and then place back on the burner. The edges will start to brown.
- Using a spatula, gently flip the crepe to the other side and cook until that side just begins to toast to golden brown.
- Remove from pan and place on a baking sheet. Repeat process until all crepes are cooked.
- Fill with lemon curd and fold into quarters, or roll. Sprinkle with powdered sugar if desired. Serve.
Notes
Adapted from King Arthur Flour’s Parisian Street Vendor Crepes

These crepes are EVERYTHING! So beautiful and flavorful! Well done!! 😀
These crepes, and those nutella paninis from the other day You are on a roll! Both stunning. And such a sweet story today.
Pretty, pretty, pretty!!
I AM SO DOING THIS! I need to come have breakfast at your place! Crepes are always used for savoury meals here, so this would be such a nice change!
I hope you like this, Kacey!!
Crepes are my absolute favorite, and I can’t believe how simple this is for such an elegant result. SO gorgeous, Megan!!
I love making recipes that remind me of my grandma, there’s something so comforting about doing that. These crepes are so beautiful! I love the lemon curd filling. The photos make me want to sit in a warm sunny room and eat a whole plate of them!
Dear Megan, These crepes look delightful! I love crepes and have been craving them for some time now. Such an elegant post to welcome Spring with! xo, Catherine
These are positively glorious! I love crepes and lemon curd – a match made in heaven!
What great memories to have! And what a great recipe to go along with them!
I literally have made 12 batches of crepes in the past 2 days trying to get a paleo recipe perfect.
Screw that. I’m making yours instead! Pinned!
These are so beautiful! What a perfect spring brunch dish!
The perfect idea for Easter brunch, these look so good!
Crepes are a favorite of mine and yours look perfect!
These look sensational. I have never made crepes before but I think I should because I am truly missing out!
I’ve been meaning on making crepes since I bought myself a crepe pan months and months ago. These look wonderful, and that lemon curd filling is perfect for springtime!!
Yes, put that pan to use!!
OMG!! These look so pretty and sound like the perfect dessert or breakfast to serve at Easter!
Perfect in every way, this should be my father’s day breakfast!
Love the black flecks of poppyseeds dotting these crepes – so pretty!
PIN IT! PIN IT! Next brunch this WILL be on the table. For sure.
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