Poppyseed Crepes with Citrus Sauce​

If your go-to bakery or coffee shop order includes a lemon poppyseed muffin, consider adding these crepes to your next brunch menu. The timeless pairing of bright citrus and nutty poppyseeds shines in every bite, with orange and lemon lending their zesty character to both the crepe batter and a rich, marmalade-like sauce. It’s elegant, unexpected, and just sweet enough. Save any extra sauce to drizzle over vanilla or pistachio ice cream, or a buttery slice of pound cake.

Crepes

1 1/3 cups whole milk

1 cup all-purpose flour

4 large eggs

2 tablespoons granulated sugar

2 tablespoons unsalted butter, melted, plus more for cooking crepes

1/4 teaspoon kosher salt

1 tablespoon poppy seeds

Citrus Sauce

3 oranges, juiced, plus 1 orange supremed

2/3 cup granulated sugar

2 lemons zested and juice

7 tablespoons unsalted butter, cut into 1/2-inch cubes

1/4 teaspoon kosher salt

Combine milk, flour, eggs, sugar, butter and salt in a blender. Blend until smooth and aerated, about 15 seconds. Add poppy seeds and blend for a few seconds, until just combined. The crepe mixture can be used immediately or refrigerated for up to 2 hours.

Heat your Crepe Pan over medium heat for 5 minutes. Lightly grease the pan with additional melted butter. Add enough crepe batter to coat the bottom of the pan, about 3 ounces. Use the wooden rateau to evenly spread the batter across the pan.

Cook the crepe until the top has bubbles and is set and the bottom is lightly browned, about 1-2 minutes. Using a wooden spatula, gently release the crepe from the pan and flip. Cook on the other side for 1 minute longer.

Remove the crepe from the pan and place on a piece of parchment. Repeat with the remaining batter.

In a large skillet over medium heat, bring orange juice, sugar, lemon zest and lemon juice to a simmer, stirring until the sugar dissolves. Add butter, one cube at a time, whisking constantly, until combined before adding more. Season with salt. Continue to gently simmer, swirling sauce often, until sauce thickens slightly, about 5 minutes. Stir in supreme orange until combined.

Fold each crepe into quarters and transfer to a plate. Serve with citrus sauce and enjoy.