Preparation time: 60 minutes ❀ Difficulty of preparation: Moderately demanding ❀ Number of servings: 10
Ingredients:
Crepes |
200 g pyrrich or wheat flour |
200 ml milk |
200 ml mineral water |
2 eggs |
Pinch of salt |
Oil |
Stuffing |
150 g ground poppy |
200 ml milk |
4 tbsp honey |
1 tbsp vanilla flavor |
100 g berries (optional) |
Preparation:
- Preparing the Crepe Batter
- In a bowl, whisk 2 eggs, then add the milk and sparkling water.
- Gradually add flour, mixing with a whisk or mixer until the batter is smooth.
- Preparing the Filling
- Pour milk into a saucepan, add ground poppy seeds, and place on the heat.
- Once it comes to a boil, cook for another 3–5 minutes, stirring occasionally, until the mixture slightly thickens.
- When it cools slightly, stir in 3–4 tablespoons of honey and 1 tablespoon of vanilla extract.
- If desired, add currants or other berries. Lightly crush larger berries to make rolling the crepes easier.
- Cooking and Rolling the Crepes
- Heat a few drops of oil in a frying pan. Pour one ladle of crepe batter into the pan and cook on one side only.
- When the edge of the crepe starts to lift slightly from the pan, carefully transfer it to a plate with the cooked side facing down.
- Spread the filling on the uncooked side and roll the crepe just past halfway.
- Place the next crepe over the unrolled edge of the previous one and roll them together, again leaving a small portion unrolled.
- Repeat until all crepes are rolled (ideally 8–10 crepes).
- Wrap the roll in cling film and cool in the fridge for at least 1–2 hours, ideally 6–8 hours.
The image shows the process of rolling the crepes through several key steps. Although the preparation may seem complex, the crepes are actually quick to cook, fill, and roll. Keep the wrapped roll in the fridge for at least 1–2 hours, ideally overnight (6–8 hours). During cooling, the filling and crepes meld together, making the roll juicier, more compact, and easier to slice. Once cooled, cut it into slices and serve.
For making crepes, you can use the flour of your choice – wheat, spelt, or rice flour for a gluten-free version. Due to the lack of gluten, rice flour crepes may be more fragile, but with a bit of care, they’re easy to make. Adjust the amount of batter per crepe based on the size of your pan, though a medium pan (about 25 cm) works best. The key is to ensure the crepes are thin and soft enough to roll easily.
Poppy seeds make an excellent filling, especially when you want a change from classic chocolate-filled crepes.
Poppy seeds are naturally delicate, sweet, and nutty, which makes them a special ingredient in dessert preparation. When cooked in milk, they develop a full, creamy, and rich taste, while additions like honey, vanilla, and currants further enhance their aroma. Poppy seeds are also considered a highly nutritious food, rich in fibre, healthy fats, and minerals. They make an excellent filling, especially when you want a change from classic chocolate-filled crepes.
The poppy seed crepe roll is a delicious dessert that’s sure to delight all crepe lovers. It’s a real treat when you want something simple yet special. Although the preparation might seem complex, it really comes down to three steps: cook, spread, and roll. Once cooled, all that’s left is to enjoy this tasty dessert!
Bon appetit!