home search glass cart save
more
Lemon Poppy Seed Crepe Cake

15 INGREDIENTS • 16 STEPS • 18HRS

Lemon Poppy Seed Crepe Cake

Recipe

5.0

2 ratings
If you are not familiar with crepe cakes, they are comprised of layer upon layer of crepes spread with filling between each crepe. The brightness of the lemon combined with the distinct flavor of poppy seeds is culinary perfection and makes for a spectacular crepe cake.
Add to plan
If you are not familiar with crepe cakes, they are comprised of layer upon layer of crepes spread with filling between each crepe. The brightness of the lemon combined with the distinct flavor of poppy seeds is culinary perfection and makes for a spectacular crepe cake.
author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

18HRS

Total Time

$3.29

Cost Per Serving

Ingredients

Servings
8
us / metric
Water
120 mL
Water
Crepes
Egg
3
Eggs
Milk
295 mL
Milk
Unsalted Butter
4 Tbsp
Unsalted Butter
melted and cooled
Honey
2 Tbsp
Honey
Vanilla Extract
1 tsp
Vanilla Extract
Gluten-Free Flour
155 g
Gluten-Free Flour
Salt
1/8 tsp
Salt
Poppy Seeds
2 Tbsp
Poppy Seeds
Filling
Gelatin Powder
1 tsp
Gelatin Powder
combined with 1 Tbsp water
Heavy Cream
240 mL
Heavy Cream
Lemon Curd
680 g
Lemon Curd
Garnish
Lemon
1
Lemon
thinly sliced into rounds
Honey
170 g
Honey
Whipping Cream
120 mL
Whipping Cream

Nutrition Per Serving

VIEW ALL
Calories
678
Fat
33.5 g
Protein
4.9 g
Carbs
89.6 g
Add to plan
author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

Cooking Instructions

Hide images
step 1
Start by making a batch of lemon curd. While the Lemon Curd (680 g) is heating on the stove, mix Gelatin Powder (1 tsp) with 1 tablespoon water. Let the gelatin bloom while you finish heating and whisking the lemon curd until thickened.
step 2
Add the bloomed gelatin to the lemon curd and whisk thoroughly. Strain the curd and let cool to room temperature and then transfer to the fridge to chill for at least 2 hours.
step 2 Add the bloomed gelatin to the lemon curd and whisk thoroughly. Strain the curd and let cool to room temperature and then transfer to the fridge to chill for at least 2 hours.
step 3
For the crepes, add Eggs (3), Milk (295 mL), Unsalted Butter (4 Tbsp), Honey (2 Tbsp), Vanilla Extract (1 tsp), Gluten-Free Flour (155 g), and Salt (1/8 tsp) to a blender jar and blend for about 10 seconds.
step 3 For the crepes, add Eggs (3), Milk (295 mL), Unsalted Butter (4 Tbsp), Honey (2 Tbsp), Vanilla Extract (1 tsp), Gluten-Free Flour (155 g), and Salt (1/8 tsp) to a blender jar and blend for about 10 seconds.
step 4
Pour the crepe batter through a sieve into a bowl, whisk in the Poppy Seeds (2 Tbsp), cover and refrigerate for at least 2 hours.
step 5
Once the crepe batter has chilled in refrigerator, heat a 7-inch crepe pan over medium low heat and add a scant 1/4 cup of crepe batter the heated pan, swirling the pan to evenly coat it with the batter.
step 5 Once the crepe batter has chilled in refrigerator, heat a 7-inch crepe pan over medium low heat and add a scant 1/4 cup of crepe batter the heated pan, swirling the pan to evenly coat it with the batter.
step 6
Cook the crepe for approximately 1 1/2 to 2 minutes and then flip and cook for another 60 seconds.
step 7
Repeat until you have used all of the crepe batter. You should end up with 15 to 17 crepes.
step 8
For the candied lemon garnish, prepare an ice bath in a medium sized bowl.
step 9
Bring about 4 cups of water to a boil in a medium saucepan and blanch sliced Lemon (1) for 1 minute. Remove lemon slices, placing them into the ice bath.
step 10
Heat Water (120 mL) and Honey (170 g) in a medium saucepan until simmering, turn down heat so that the syrup is barely bubbling. Add chilled lemon slices to the saucepan in one even layer. Cook for approximately 1 hour, until the rinds are clear.
step 11
To assemble the cake, whip Heavy Cream (240 mL) until medium soft peaks and fold whipped cream into the chilled lemon curd.
step 11 To assemble the cake, whip Heavy Cream (240 mL) until medium soft peaks and fold whipped cream into the chilled lemon curd.
step 12
Spread a bit of the filling onto the plate or cake stand that you will be building the crepe cake on and lay the first crepe on top of it. This acts like glue to keep the base of the crepe cake from moving.
step 12 Spread a bit of the filling onto the plate or cake stand that you will be building the crepe cake on and lay the first crepe on top of it. This acts like glue to keep the base of the crepe cake from moving.
step 13
Add 1/4 cup of filling to the crepe and spread evenly and continue with another crepe followed by 1/4 cup of filling until you reach the final crepe.
step 13 Add 1/4 cup of filling to the crepe and spread evenly and continue with another crepe followed by 1/4 cup of filling until you reach the final crepe.
step 14
Cover crepe cake with plastic wrap and refrigerate for at least 12 hours or overnight.
step 15
When ready to serve, whip Whipping Cream (120 mL) into soft peaks, top crepe cake with whipped cream and candied lemon slices.
step 15 When ready to serve, whip Whipping Cream (120 mL) into soft peaks, top crepe cake with whipped cream and candied lemon slices.
step 16
Serve and enjoy!
step 16 Serve and enjoy!
0 Saved
top
Version v3.150.3

ThinQ Recipe Service Notice

The ThinQ Recipe service will undergo a service update in April 2026. As part of this update, some existing features will be discontinued, and saved data (such as My Saved Recipes, My Meal Planner, and My Grocery) will be deleted.

Please back up any important data in advance.

Okay