This simple lemon raspberry crepe cake is a perfect make-ahead dessert for all occasions. Layers of delicate crepes with crunchy poppy seeds, tangy raspberry sauce and creamy lemon curd make one impressive dessert with very little effort!
Ohmygoodness!! Can you handle this much deliciousness in one bite?? Yes, yes, you can. I mean, you have to! 🙂
It all started with this simple raspberry sauce, an unopened bag of poppy seeds and juicy lemons, all on the counter at the same time. Yeah, it was a beginning of something absolutely delicious. I still remember that beautiful sunny weekend day, when I whipped up a batch of poppy seed crepes and served with honey-glazed raspberry sauce. And to say it was delicious is simply an understatement!
Of course, I had to make it again to share it with you, but this time in a cake form, because you know, I love photographing pretty food.
Before you dismiss the idea of recreating this beauty at home, let me assure you how easy it’s to make it. I’ll walk you through each step below.
Poppy seed crepes!
But first, let’s talk about poppy seed crepes! Why, oh why did I not think of it before?? I’m so obsessed with these crepes now. Those crunchy little poppy seeds add so much character, texture and slightly nutty flavor to my delicately thin crepes. These two are just meant to be!
Remember, I made a quick video to show you how to make extra-thin crepes? Yeah, you’re gonna make that exact crepe recipe, except with a little bit of poppy seeds added to the batter.
From there, things are just super simple, so go on and watch the video first.
What fillings to use in a crepe cake?
Now that you made the crepes, all you need to do is layer them with delicious fillings in between. We’re talking lemon curd whipped cream and raspberry sauce. I mean, the best flavor combination yet!!
I was contemplating the idea of using lemon curd on its own without whipped cream, but since both lemon curd and raspberry sauce are on tangier side, I needed something to mellow it down a bit. Whipped cream was the answer and it also adds nice creaminess.
Oh, one more thing about crepes. I tested the batter with some fresh lemon juice to infuse lemon flavor into the crepes, but that made the batter way too delicate. The crepes tore so easily and it just wasn’t worth it. You probably can add a bit of lemon zest if you really want that lemon-poppy-seed-thing going, but stay away from lemon juice.
Can I make this crepe cake in advance?
And did I mention you can make this crepe cake ahead? You can make the crepes a day in advance and fill it the day you plan on serving. Or you can make the whole thing a day ahead and simply bring it to room temperature before serving. Either way will work great!
Lemon Raspberry Crepe Cake
For poppy seed crepes:
- 1 ½ cups 190gr all-purpose flour
- 1 tablespoon poppy seeds
- 2 large eggs
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 cups 480ml milk (I use whole milk, but any will work), warm, but not hot
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
- 1/4 cup 60ml heavy (whipping) cream
- 1/4 cup lemon curd I used my homemade version
- 1/3 cup seedless raspberry sauce Here’s how I make mine from scratch
- Fresh raspberries for garnish if desired
- To make the crepes, whisk together flour and poppy seeds in a medium bowl. Set aside.
- In a large mixing bowl, beat the eggs, sugar and salt until combined. Stir in 1 cup of warm milk and vanilla extract. Continue to mix for 1 minute.
- Add the flour mixture and mix until nice and smooth, scraping down the sides of the bowl. Pour in the remaining milk while mixer is running on low. Stir in vegetable oil and baking powder. Mix until the batter is smooth, about a minute. Let the batter rest for 10-15 minutes at room temperature.
- Heat the non-stick frying pan over high heat. (I use 10-inch non-stick skillet, the bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Reduce the heat to medium-high.
- Pour scant of ¼ cup of batter into the hot pan and tilt the pan around, so the batter is evenly distributed. (I use this large cookie scoop for measuring the batter.)
- When the edges of the crepe start to brown slightly, run the spatula around the edges. Then insert the spatula under the crepe and flip it over. Cook until nice and brown, about 30 seconds. Transfer onto a splate and continue with the rest of the batter. It takes about 1 minute per crepe, when the pan is nice and hot. Cool the stack the crepes completely before filling. If making ahead, cover it with a plastic wrap and refrigerate until ready to use.
- To make the lemon whipped cream, whisk the heavy whipping cream until hard peaks form. The stir in the lemon curd and mix until combined.
- To assemble the cake, place the first crepe on a serving platter and spread a heaping tablespoon of lemon whipped cream. Place another crepe on top and spread about 2-3 teaspoons of raspberry sauce. Repeat until all crepes are used, alternating the two fillings.
- Store in airtight container in the fridge until ready to serve. Bring it to room temperature before serving. If desired, top the cake with fresh raspberries and dust some powdered sugar generously using a mesh sieve right before serving. Also you can serve extra lemon curd and raspberry sauce on the side.
Tips & Notes:
This recipe was originally published on May 17, 2016.