This is a sponsored post written by me on behalf of the Book Club Cookbook.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.
My contact at The Book Club Cookbook emailed, asking if I would be interested in trying our a couple of their new spice blends for #BlendsBash2022. Of course! I am always up for some culinary adventure; and when it ties reading to cooking...well, let's just say I will make time in my calendar for that no matter what.
So, I perused the choices - of their Book Blends, TV Blends, and Song Blends - decided on Poppy Longstocking, Late Show with Stephen Clove-bert, The Romaines of the Day. I have always loved their clever play on words for all of the blends, especially Don't Stop Bayleave-ing, Dried and Prejudice, and A Wrinkle in Thyme.
image from amazon.com
I have always loved Pippi Långstrump, the Swedish name for Pippi Longstocking. She is a spunky, fun character in an eponymous series by Swedish author Astrid Lindgren. I remember my mom reading me these books when we lived in The Netherlands. And, fittingly enough, these are Dutch poppy seeds.
I tried to figure out how I wanted to use the poppy seeds and decided that I liked the combination of lemon and poppy seeds. But I didn't just want to make cookies or a cake. So I settled on adding the poppy seeds to crêpes and filling them with a homemade lemon curd. These were a perfect brunch dish on Sunday morning.
If you have never made them, I posted a video for an easy Mothers' Day dish on our Culinary Cam YouTube channel. You can watch it there...or here.
Poppy Longstocking Lemon Curd Crêpes
Ingredients makes approximately one dozen
- 1-1/2 cups all-purpose flour
- 3 eggs
- 2 cups organic whole milk
- dash of ground cardamom
- 1 teaspoon poppy seeds
- 1/2 teaspoon pure lemon extract
- butter, for cooking
- For serving: lemon curd such as in this post a trio of citrus curds
Whisk all of the ingredients together until lump-free. Let sit for at least 30 minutes. Heat a large flat-bottom pan and rub the bottom with butter. Pour the batter into the pan and quickly make a tilting motion to distribute the batter all over the pan. The goal: have as thin a batter layer as possible.
Cook until the crêpe is a bit stiff and flip over, cooking for another minute The pancake should be lightly browned on both sides. Repeat till all the batter is used; I made 12 crêpes with the quantities listed above.
Let everyone assemble their own crêpes. We usually roll ours, but to maximize the lemon curd to crêpe ratio, I folded these into quarters for serving.
Stay tuned for recipes using the other two spice blends I received. I will be posting again on November 21st and December 12th. Can't wait!