Crepes with Poppy Seed and Walnut Filling

Treat yourself to these amazing, delicate crepes with a poppy seed–walnut filling! They come out tender, flavorful, and surprisingly filling.

Recipe author

Servings:

Flour

200

Milk

370

Eggs

Sugar

Salt

0.25

Vegetable oil

Poppy seeds (weight of the finished poppy seed paste with sugar)

400

Walnuts

100

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 11 g

Fats 45 % 25 g

Carbohydrates 36 % 20 g

349 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

Here's what you'll need. For the filling I used poppy seed paste already ground with sugar (leftover from another recipe, so there's no photo). You can buy ready-made poppy seed paste, or pour boiling water over dry poppy seeds, let them sit 15 minutes, drain, and grind them with sugar using a mortar and pestle. Sweeten to taste.
Step 2:

For the crepe batter, whisk together the flour, sugar, and salt.
Step 3:

Make a well in the center of the flour mixture, crack in the 2 eggs, and pour in a third of the milk. Whisk thoroughly into a smooth, thick batter.
Step 4:

Gradually add the rest of the milk, thinning the batter to the consistency you want. Let it rest for 15–20 minutes.
Step 5:

Meanwhile, finely chop the walnuts.
Step 6:

Stir the walnuts and poppy seed paste together.
Step 7:

Stir 2–3 tablespoons of vegetable oil into the crepe batter.
Step 8:

Cook the crepes on both sides in a well-heated skillet. For the first one, brush the pan with a thin layer of oil.
Step 9:

Spread a thin layer of filling over each finished crepe and roll it up.
Step 10:

Serve with your favorite sauce, jam, or honey. I served mine with a chocolate sauce: stir together 40 g (about 1.5 oz) finely chopped dark chocolate, 1 tablespoon milk, and 1 tablespoon sweetened condensed milk, then warm in the microwave until the chocolate melts. Just be careful not to overheat it, or the chocolate will seize. Let the sauce cool slightly before serving. Enjoy!