When’s the last time you made yourself a super damn nice breakfast? If you can’t remember when, this weekend you have werk to do. Honestly I asked myself this question a few weeks ago and this shrug emoji was my response: ¯_(ツ)_/¯ I dunno. I’ve been busy. Sometimes I skip breakfast. Sometimes I’m lazy. Sometimes I’m trying to eat healthy All really terrible answers, minus the last one. I decided I was going to make an effort on Saturday morning and made a version of these. They’re everything you want in crepes: light and airy, sweet and lemon-y, and the poppy seeds give them texture. Yas. They deserve a place on your Saturday morning table. If you’ve never made crepes before, please don’t be super alarmed. Here are a few rules to keep in mind when making crepes: 1. A non-stick skillet is a must. You don’t HAVE to have a crepe pan (I do but don’t recommend the brand that I have). 2. The first one goes to the pan. This is an old idea but it still rings very true. 3. Cook for the full 1 to 3 minutes per side. I know this is a long gauge …

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