Gluten Free Lemon Poppy Seed Crepes

This is a breakfast that feels like a Sunday, even on a weekday. It's so easy, but tastes complicated. There's something about lemon poppy seed anything that instantly feels like sunshine. But turning that flavor into gluten free crepes? That's next level. These crepes are thin, soft, and lightly sweet, with tiny pops of crunch from the poppy seeds and a bright lemon aroma that makes your whole kitchen smell like summer.

The best part is how customizable they are. I load mine with Greek yogurt, fresh blueberries and raspberries, and a warm drizzle of almond butter. But you can load them with Greek yogurt, fresh jam, lemon curd, anything! This one is one of my favorites, it's the perfect mix of of creamy, tangy, fruity, and nutty - basically the breakfast version of a power-up. They look fancy, but they're honestly super easy to make.

Directions:

Make the Lemon Poppy Seed Gluten-Free Crepes

• In a mixing bowl, whisk together the flour, sugar, and poppy seeds.

• In a separate bowl, whisk the milk, eggs, melted butter, lemon juice, lemon zest, and vanilla.

• Pour the wet ingredients into the dry and whisk until smooth.

• Let the batter rest for 10-15 minutes so the flour hydrates (this helps the crepes stay soft and flexible).

Cook the crepes

• Heat a nonstick pan over medium heat and lightly grease it (unless you have a crepe pan)

• Pour 1/4 cup of batter into the center and swirl the pan to spread it thin.

• Cook for 1-2 minutes, until the edges lift easily and the bottom is lightly golden.

• Flip and cook another 30-45 seconds.

• Repeat until the batter is gone (8-10 crepes)

Assemble

• Spread each crepe with a spoonful of Greek yogurt

• Add a handful of blueberries and raspberries

• Fold or roll the crepe, then drizzle with warm almond butter.

• Finish with lemon zest, honey, or powdered sugar if you want to go full cafe vibes.

Ingredients:

Lemon Poppy Seed Gluten-Free Crepes

• 1 cup gluten-free all-purpose flour (we use Cup 4 Cup Multipurpose Gluten Free Flour)

• 1 cup milk (dairy or non-dairy). You can add a 1/4 cup if needed.

• 2 large eggs

• 2 Tablespoons melted butter

• 2 Tablespoons granulated sugar

• 1 Tablespoon lemon zest

• 2 Tablespoons lemon juice

• 1 teaspoon vanilla extract

• 1 Tablespoon poppy seeds

Filling and Toppings

• 1 cup Greek yogurt

• 1/2 cup blueberries

• 1/2 cup raspberries

• 2-3 Tablespoon almond butter (warmed so it drizzles)