Poppy Seed Crepes

BBQ Recipes, Dessert, Fruit

The following recipe is taken from the The Modern Barbeque Cookbook by Ziegler & Brown by Barbeques Galore.


  • Prep Time:N/A
  • Cooking Time:15m
  • Serves:4
  • ½ cup (120g) mascarpone
  • 125g (4 ounces) blueberries
  • 2 teaspoons finely grated orange rind
  • ½ cup (75g) wholemeal spelt flour
  • 2 teaspoons poppy seeds
  • 1 egg
  • ⅔ cup (160ml) milk
  • 2 teaspoons rice malt syrup
  • 1 teaspoon vanilla extract
  • cooking-oil spray
  • 2 tablespoons rice malt syrup, extra
  1. Place pizza stone on the grill and preheat with hood down to 200°C/400°F.
  2. Place mascarpone, ⅓ cup of the blueberries and rind in medium bowl; mash with a fork to combine.
  3. Whisk flour, poppy seeds, egg, milk, syrup and extract in small bowl.
  4. Open the hood and lightly spray the pizza stone with the non-stick cooking spray.
  5. With the burner on HIGH, pour a scant ¼ cup of the batter onto pizza stone; and using a spatula spread the mix to achieve a thin crêpe.
  6. Cook for 2 minutes or until edges golden and then flip over.
  7. Cook the other side for a further 1½ minutes or until golden. Repeat with remaining crêpe batter.
  8. Spread each crêpe with a slightly rounded tablespoon of mascarpone mixture; fold into triangles to enclose. Serve crêpes topped with remaining blueberries; drizzle with extra syrup. Serve sprinkled with thin strips of orange rind, if you like.
  9. TIP: Use non-stick cooking spray between crêpes for smooth flipping! To ensure your stone stays hot, close the hood for a little while to get the temperature back up.
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Barbeques Galore