Lemon Raspberry Crepe Cake
Servings: 6 servings
Calories: 324kcal
This lemon raspberry crepe cake is simple, impressive, and easy to make ahead. Layers of delicate poppy seed crepes are filled with raspberry sauce and lemon curd whipped cream!
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Ingredients
For poppy seed crepes:
- 1 ½ cups (190g) all-purpose flour
- 1 tablespoon poppy seeds
- 2 large eggs
- 2 tablespoons (30g) granulated sugar
- ½ teaspoon table salt
- 2 cups (480ml) warm milk Note 1
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
For filling:
- 1/4 cup (60ml) heavy whipping cream
- 1/4 cup (60g) lemon curd Note 2
- 1/3 cup (90g) seedless raspberry sauce Note 3
- Fresh raspberries for garnish
Instructions
To make the crepes:
- Whisk together the 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 the mixer is running on low. Stir in the 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 a non-stick frying pan over high heat. (I use a 10-inch non-stick skillet, the bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inches round.) Reduce the heat to medium-high.
- Pour a scant ¼ cup of batter into the hot pan and tilt the pan around, so the batter is evenly distributed.
- 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 plate and continue with the rest of the batter. It takes about 1 minute per crepe, when the pan is nice and hot. Cool the crepes completely before filling. If making ahead, cover with plastic wrap and refrigerate until ready to use.
To make lemon whipped cream:
- Whisk the heavy whipping cream until hard peaks form. 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 the 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 with a mesh sieve right before serving. Also you can serve extra lemon curd and raspberry sauce on the side.
Notes
Note 1: I use whole milk, but any will work. Warm it up in a microwave for 1 minute. It shouldn't be scalding hot, or it'll scramble the eggs.
Note 2: You can make the lemon curd up to two weeks ahead of time. Store in the refrigerator until ready to use. Or you can use store-bought lemon curd instead.
Note 3: I highly recommend my homemade raspberry sauce! Its sweet-tart flavor is perfect with crepes. You can make it up to a week ahead of time and store it in the fridge.
Storing Tips:
- Since the filling is made with heavy cream, this crepe cake must be refrigerated.
- Store leftover crepe cake in an airtight container in the fridge for up to 2 days.
- Since the filling is made with heavy cream, this crepe cake must be refrigerated.
- Store leftover crepe cake in an airtight container in the fridge for up to 2 days.
Nutrition
Calories: 324kcal
Carbohydrates: 51g
Protein: 8g
Fat: 10g
Sugar: 19g
Sodium: 357mg