Lemon and poppyseed crepes with mascarpone and kiwifruit

lemon poppyseed crepes 15
  • Cooking Time
    25 minutes
  • Serves


  • 1 ½ cups  Spelt flour 
  • 1 ½ cups  Puhoi Valley Half & Half 
  • Zest of  2 lemons 
  • 2 Tbsp  Honey or maple syrup 
  • 2 Tbsp  Poppyseeds 
  • Free range eggs 
  • ¼ tsp  Sea sat 
  • 1 cup  Marscapone (to serve) 
  • Drizzle  Honey or maple (to serve) 
  • 3-4  Kiwifruit, finely sliced (to serve) 


  1. Add all the crepe ingredients to a food processor or blender, and blend until smooth.

  2. Grease a large skillet and place over high heat. Once hot, reduce the heat to low, then add 1/3 cup of the crepe batter to the pan, swirling the pan to coat the base. Cook for 1–2 minutes on each side, or until golden.

  3. Repeat with the remaining batter, keeping the stack of cooked crepes warm in the oven if you like.

  4. To serve, fold each crepe in half, and then in half again to create a little triangle pocket. Arrange on a plate along with the fresh fruit, mascarpone, and a drizzle of honey or maple. Enjoy warm.

  5. *Buckwheat, quinoa or rice flour can be used as a gluten free alternative.