Poppy Seed Crepes

Ingredients

For the pancakes:

1 cup milk

10 g butter

1 packet vanilla sugar

1 tbsp poppy seeds

1 egg yolk

A pinch of salt

Flour

For the filling:

3 tbsp poppy seeds

3 tsp sugar

3 tbsp milk

1/4 cup dried cherries

3 tbsp raisins

1/4 lemon

Rum

For serving:

Honey

Date syrup

Chocolate ganache

Grind the poppy seeds. Place everything needed for the filling (except the raisins and lemon) in a saucepan and simmer until thickened. Add the raisins, zest, lemon juice, and a splash of the rum in which the raisins were soaked. Let cool.

 Heat the milk to 25-30°C. Melt the butter. Mix the yolk, sugar, butter, poppy seeds, and salt with 1/2 cup of flour. Pour in the milk, whisking until the dough is smooth and creamy. Add flour until you have a thin, even batter that slides off a wooden spoon. Let the batter rest for 10-15 minutes to allow the gluten to swell.

Pour the batter in batches onto a preheated, dry Teflon frying pan and cook over low heat on one side. Spread the filling on the browned side and roll the crepe into a tube. Serve warm or chilled.

The crepes won't be very thin, but that's how it should be, as the dough itself is not just a shell for the filling but also a self-contained dish.

Enjoy!