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 Milk
  • Zest of 2 lemons
  • 2 Tbsp Honey or maple syrup
  • 2 Tbsp Poppyseeds
  • 4 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.