Lemon poppy seed crêpes with blueberry sauce
½ cup(s), (75g)
1 cup(s), (250ml)
fresh lemon rind
2 tsp, plus extra to serve
granulated stevia sweetener
150 g, or frozen
4 x 3 second spray(s)
- Place flour in a medium bowl and make a well in the centre. Whisk eggs, oil and milk in a jug until combined. Gradually whisk egg mixture into flour until smooth and combined. Strain mixture into a large jug. Stir in poppyseeds and rind. Set batter aside for 30 minutes.
- Meanwhile, combine cornflour with 2 teaspoons water in a small bowl. Place stevia and ¼ cup (60ml) water in a small saucepan over medium-high heat. Bring to the boil. Stir in blueberries and cornflour mixture. Reduce heat and simmer for 30 seconds or until sauce has thickened and blueberries are slightly softened. Transfer to a bowl. Cool.
- Stir batter. Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Pour 2 tablespoons batter into pan, tilting pan to coat base. Cook for 1–2 minutes or until bubbles rise to the surface. Turn crepe and cook, pressing down with a spatula, for 1–2 minutes or until crepe is lightly browned. Transfer to a plate and cover to keep warm. Repeat with remaining batter to make 7 more crepes.
- Fold crepes into quarters and serve topped with blueberry sauce and extra lemon zest.