In a large bowl, combine the semi-fat milk, eggs, and sparkling mineral water. Add a pinch of salt and mix well. Gradually add the all-purpose flour, whisking continuously to avoid lumps. Incorporate the vanilla sugar with lemon zest, lemon juice, vanilla syrup, and poppy seeds into the batter. Blend until smooth and well combined.

Heat a non-stick skillet over medium-low heat. Lightly grease the skillet if necessary. Pour a small amount of batter into the skillet and swirl to spread evenly, forming a thin layer. Cook each crepe for about 1-2 minutes on each side until lightly golden but still soft and pliable. Repeat with the remaining batter, stacking the crepes on a plate as you go.

In a mixing bowl, whip 150 ml of heavy cream until soft peaks form. Gently fold in the lemon curd until well combined and creamy. You can find the recipe for lemon curd in the article..

Place a spoonful of the lemon curd whipped cream onto each crepe and spread it evenly. Fold the crepe into quarters or roll it up, depending on your preference.