lemon poppy seed crepe-cakes with fresh strawberries

These thin pancakes resemble a cross between crepes and pancakes. They are chewy, soft, and extra flavorful thanks to vanilla extract and fresh lemon zest. You can top with fresh strawberries or any other variety of fruit, as well as your favorite maple syrup.

  • Butter (3 tablespoons, melted)

  • Milk (2 cups)

  • Eggs (2 whole)

  • Vanilla extract (2 tablespoons)

  • Lemon zest (from 1 lemon)

  • Fresh lemon juice (from 1 lemon; approximately 2 teaspoons)

  • Poppy seeds (2 teaspoons)

  • Sugar (2 teaspoons)

  • All-purpose flour (2 cups)

  • Baking powder (2 teaspoons)

  • Coconut oil (2 tablespoons, for cooking)

  • Strawberries (2 cups, fresh, chopped)

  • Powdered sugar (2 teaspoons, for garnish)

  • Maple syrup (for serving)

  1. In a medium-sized mixing bowl, add the melted butter, milk, eggs, vanilla, lemon zest, lemon juice, poppy seeds, and sugar. Whisk gently until evenly combined and the eggs are well-blended.

  2. Add the flour and baking powder. Whisk until smooth.

  3. In a non-stick frying pan, add coconut oil (enough to coat the pan for cooking). Heat the pan over medium heat.

  4. Pour enough batter into the pan to coat in a thin, even layer. Cook over medium heat until the edges begin to curl and small bubbles form. The crepe-cake should be easy to flip over with a spatula. 

  5. Cook on the other side for 30 seconds, and then begin to roll in the pan and then onto a serving plate.

  6. Repeat cooking process with remaining batter (should yield 6 crepe-cakes).

  7. Serve with fresh strawberries, powdered sugar, and maple syrup.