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RECIPE
15 INGREDIENTS 16 STEPS 18hr

Lemon Poppy Seed Crepe Cake

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.
Lemon Poppy Seed Crepe Cake Recipe | SideChef
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.
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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 ...
http://www.ful-filled.com
18hr
Total Time
$3.31
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1/2 cup
Water

Crepes

10 fl oz
1/4 cup
melted and cooled
2 Tbsp
1 cup
Gum-Free Gluten-Free Flour
1/8 tsp
2 Tbsp
Poppy Seeds

Filling

1 tsp
Gelatin Powder
combined with 1 Tbsp water
1 cup
Heavy Cream
2 3/4 cups
Lemon Curd

Garnish

1
thinly sliced into rounds
1/2 cup
1/2 cup
Whipping Cream
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Nutrition Per Serving

VIEW ALL
CALORIES
709
FAT
35.4 g
PROTEIN
7.4 g
CARBS
90.7 g

Cooking Instructions

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Step 1
Start by making a batch of lemon curd. While the Lemon Curd (2 3/4 cups) 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 3
For the crepes, add Eggs (3) , Milk (10 fl oz) , Unsalted Butter (1/4 cup) , Honey (2 Tbsp) , Vanilla Extract (1/2 Tbsp) , Gum-Free Gluten-Free Flour (1 cup) , 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 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 (1/2 cup) and Honey (1/2 cup) 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 (1 cup) 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 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 (1/2 cup) into soft peaks, top crepe cake with whipped cream and candied lemon slices.
Step 16
Serve and enjoy!

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Nutrition Per Serving
Calories
709
% Daily Value*
Fat
35.4 g
45%
Saturated Fat
15.1 g
76%
Trans Fat
0.2 g
--
Cholesterol
143.7 mg
48%
Carbohydrates
90.7 g
33%
Fiber
3.7 g
13%
Sugars
67.5 g
--
Protein
7.4 g
15%
Sodium
109.3 mg
5%
Vitamin D
0.6 µg
3%
Calcium
151.5 mg
12%
Iron
0.9 mg
5%
Potassium
115.2 mg
2%
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