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Photo of Lemon poppy seed crêpes with blueberry sauce by WW

Lemon poppy seed crêpes with blueberry sauce

Total Time
1 hr 5 min
15 min
20 min
Lemon and poppy seeds have always been a winning combination. Add them to your crepe batter and serve with syrupy blueberry sauce.


Plain flour

½ cup(s), (75g)


2 medium

Sunflower oil

2 tsp

Skim milk

1 cup(s), (250ml)

Poppy seeds

1½ tsp

Fresh lemon rind

2 tsp, plus extra to serve


1 tsp

Granulated stevia sweetener

2 tbs

Fresh blueberries

150 g, or frozen

Oil spray

4 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. Fold crepes into quarters and serve topped with blueberry sauce and extra lemon zest.


SERVING SUGGESTION: No-added-sugar low-fat vanilla ice-cream. TIP: Crepes and sauce can be made a day ahead. Layer crepes between pieces of baking paper and place in an airtight container. Pour sauce into a separate airtight container. Store both in the fridge until required.