Lemon Poppy Seed Crêpes
"Making the most of citrus season with this NEW LEMON & POPPY SEED CREPES 🥞🍋⁣ If you like lemon desserts, I’m happy to tell you can find this delicious taste on your breakfast table now.⁣ ⁣ I like when crepes are super thin (otherwise I bake pancakes 😆), soft with golden edges. The great new is that you can get this texture with wholesome 𝗴𝗹𝘂𝘁𝗲𝗻 𝗳𝗿𝗲𝗲 flours (my favorite mix is 👇🏻) and other 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 ingredients.⁣ And if this crepe platter looks too fancy to you, be ensured the recipe is not! The batter is whisked in 1 𝗯𝗼𝘄𝗹 𝘄𝗶𝘁𝗵𝗶𝗻 10 𝗺𝗶𝗻𝘂𝘁𝗲𝘀 𝗼𝗻𝗹𝘆.⁣"
-- @breakfastnbowls
A Note from Feedfeed

Crêpes that are vegan AND gluten free? Yes please! Roll these lemon poppy seed breakfast treat with your favorite berries, coconut whip or freshly whipped cream!


Prep time 5mins
Cook time 10mins
Serves or Makes: 8-10 crepes


  • 1/ 2 cup brown rice flour
  • 1/ 2 cup oat flour
  • 2 tablespoons coconut sugar
  • 1 lemon, zested
  • 1 1/ 2 teaspoons poppy seed
  • 2 flax eggs, or regular eggs
  • 1 1/ 3 cups vegan milk
  • 1 tablespoon coconut oil, melted


  • Step 1

    In a large bowl, place the flour blend, sugar, zest, poppy seeds and combine. Create a hole in the center of the dry ingredients and add eggs. Mix shortly. Then add 1/2 of milk and mix until there is no clump anymore. Add the rest of the milk and coconut oil and whisk again.

  • Step 2

    Cook crepes for about 1-2 minutes over medium heat until golden brown on both sides.