Lemon Pie Crepe Cake

Lemon Pie Crepe Cake

gluten-free 

Love a stack of pancakes that are as pretty as they are tasty! This Lemon Pie Crepe Cake made with our Pancake + Waffle Mix is bringing all the spring vibes with fresh lemon and a whipped coconut topping.

Ingredients
Crepes:
1 Package Purely Elizabeth Ancient Grain Pancake Mix
4 eggs
½ cup vegetable oil
⅔ cup water
Lemon Curd Filling:
1 tbsp lemon zest
3 eggs
⅓ cup honey
½ cup lemon juice
6 tbsp butter, good quality

Topping:
Coconut Whipped Cream Lemon Slices

Directions
1. Start by making the curd. Place the eggs into a heavy bottom pan and whisk until smooth. Add in the honey and zest. Turn on low-medium heat and whisk constantly until pale yellow and slightly thickened, about 4-5 minutes. Add in the butter and juice and cook until thickened, about 5-8 minutes. Be careful to not let it boil. Once the mixture has thickened, pour it through a fine mesh strainer and chill the curd in the refrigerator until ready to use.

2. Meanwhile, whisk together the cake ingredients until smooth. In a large frying pan prepared with non-stick spray, turn on medium-low heat. Use a ladle to pour about ¼ cup of batter into the center of the hot pan and then use the back of the ladle to swirl it around in a thin and even layer. Cook for 1-2 minutes, flip and cook the other side for 1-2 minutes. Repeat until you have used all the batter. Let the crepes cool completely before assembling.

3. To assemble, place one crepe onto a serving plate and top with about 1/2 tablespoon of curd and spread it in a thin layer. Top with another crepe and repeat. Finish the cake with coconut whipped cream and more curd if desired. 

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