Name: Lemon and poppy seed crêpes with mascarpone and kiwifruit
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Lemon and poppy seed crêpes; 1 1/2 cup spelt flour*; 1 1/2 cup Puhoi Valley half and half; 2 lemons, zest; 2 tablespoon honey or maple syrup; 2 tablespoon poppy seeds; 4 free-range eggs; To serve; 1 cup mascarpone; honey or maple syrup for drizzling; 4 kiwifruit, peeled and finely sliced into rounds

Lemon and poppy seed crêpes with mascarpone and kiwifruit

Delicate, lemony crêpes sweetened lightly with honey and speckled with poppy seeds. This is such a neat breakfast for children to put together. Fold each crêpe into a little pocket and decorate with fresh fruit and flowers

Ingredients

Lemon and poppy seed crêpes

1 1/2 cup spelt flour*

1 1/2 cup Puhoi Valley half and half

2 lemons, zest

2 tablespoon honey or maple syrup

2 tablespoon poppy seeds

4 free-range eggs

To serve

1 cup mascarpone

honey or maple syrup for drizzling

4 kiwifruit, peeled and finely sliced into rounds

Method

Lemon and poppy seed crêpes

1.Add all the crêpe 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 crêpe batter to the pan, swirling the pan to coat the base.

3.Cook for 1–2 minutes on each side, or until golden.

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