Lemon Blueberry Crepe Torte
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
50 mins
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Total time
105 mins
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Ingredients
Lemon Crepes
2 tbsp vegetable oil (25 g)
2 large eggs (112 g)
1 cup water (240 g)
1 large Meyer lemon - zested/juiced (2 g + 26 g)
1 cup Kinnikinnick Pancake and Waffle Mix (185 g)
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Filling
275 g mascarpone cheese
1 Meyer lemon - zested/juiced (2 g + 26 g)
2 pints fresh blueberries - reserve ½ pint (680 g)
Optional: garnish with lemon slices, zest and whipping cream
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Directions
Crepes
- Preheat a lightly sprayed frying pan on medium heat.
- In a bowl, whisk together oil, eggs, lemon zest, lemon juice and water until combined.
- Slowly add Kinnikinnick Pancake and Waffle Mix to liquid mixture, mix for 2 - 3 minutes until batter is smooth.
- Let mixture sit for 5 minutes.
- Drop ¼ cup batter onto preheated pan. Quickly tilt the pan in a circular motion to spread batter evenly, keeping a round shape.
- Cook the crepe for 45 seconds or until the edges begin to curl and colour. Flip and cook the other side for 15 - 20 seconds.
- Trim cooled crepes so they are uniform in size (require 10 to 12 uniform crepes). Set aside.
Filling
- In a small bowl, combine mascarpone cheese, lemon zest and lemon juice. Mix until smooth and combined. Set aside.
- Wash and pat dry blueberries. Reserve ½ pint for the top of crepe torte.
Assembly
- Build torte on cake stand or serving plate (you will not be able to move it easily afterwards).
- Start with one crepe as the base. Spread crepe with mascarpone mixture. Sprinkle with a layer of blueberries and top with another crepe. Repeat with remaining crepes. Insert blueberries around edges to keep layers even.
- Finish top with whipping cream, lemon zest, lemon slices and reserved ½ pint blueberries.
Yields 1 Torte
Tips & Variations
- Use a 6” or 8” round cake pan as a guideline to trim crepes for uniform size.
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