Simple, yet impressive lemon raspberry crepe cake is perfect make-ahead dessert for any occasion. Delicate crepes are studded with crunchy poppy seeds and filled with raspberry sauce and creamy lemon curd filling!
2cups480ml milk (I use whole milk, but any will work), warm, but not hot
1teaspoonpure vanilla extract
1/4cup60ml heavy (whipping) cream
1/4cuplemon curdI used my homemade version
1/3cupseedless raspberry sauceHere’s how I make mine from scratch
Fresh raspberries for garnishif 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.