In a large bowl, whisk flour, sugar and lemon zest.
Make a well in middle of the dry ingredients and add eggs and milk. Mix well.
Add Vanilla Extract, All Natural Colour Extract and Ginger Honey. Beat until everything is well incorporated.
Beat in the butter. Add poppy seeds. Let the batter rest in the refrigerator for 15-20 minutes.
Lightly brush a pan/skillet set over medium heat with vegetable oil/ butter.
Once the pan is hot, pout 1/4 cup of crepe batter on the pan. Swirl it to spread the batter all the way to the edges of the pan.
Let the crepe cook for 1-2 minutes and then flip to cook the other side. Once both the sides are golden-brown, serve the crepes with whipped cream and fresh berries.
