Description

Delicately rolled poppy seed crêpes filled with sweetened cream and topped with berries and condensed milk — a refined, elegant dessert perfect for brunch or a light treat.

Ingredients

Units Scale

1 cup all-purpose flour
1 1/4 cups milk
2 large eggs
2 tablespoons melted butter
1 tablespoon sugar
1 tablespoon poppy seeds
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup mascarpone or cream cheese
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup sweetened condensed milk (plus extra for drizzling)
Fresh raspberries and blackberries

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Instructions

In a blender or bowl, combine all crêpe ingredients and blend until smooth. Let the batter rest for 20 minutes.
Heat a non-stick skillet over medium heat. Lightly grease the pan and pour in about 1/4 cup of batter, swirling to coat the bottom.
Cook for 1–2 minutes on each side until golden. Transfer to a plate and repeat with the remaining batter.
In a bowl, mix mascarpone (or cream cheese) with powdered sugar, vanilla, and condensed milk until smooth.
Spread the filling on each crêpe and roll them tightly.
Arrange rolled crêpes on a plate, drizzle with extra condensed milk, and top with fresh berries. Serve immediately.

Notes

Letting the batter rest improves texture and reduces bubbles.
Mascarpone offers a richer flavor, but cream cheese works as a substitute.
Crêpes can be made ahead and stored in the fridge, separated by parchment paper.

Nutrition

Serving Size: 1 crêpe
Calories: 220
Sugar: 11g
Sodium: 90mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg