Lemon Poppy Seed Crepe Cake

CREPES

Directions

1. Combine all ingredients except the poppy seeds in a blender. Blend well until smooth.
2. Refrigerate for at least 2 hours or overnight.
3. Before cooking, blend batter again but this time add the poppy seeds. Make sure there are no lumps.
4. Heat a 12-inch non-stick pan over medium heat. Once warm, remove from heat then pour about 3 tablespoons of batter into centre. Swirl to cover the entire pan.
5. Reduce heat to medium-low, return pan to heat. Cook until edges are golden, and centre is dry.
6. Flip crepe. Cook for 20 seconds more.
7. Place crepe on a plate, cover with damp towel.
8. Repeat with remaining batter. You should get at least 20-24 crepes. Allow crepes to cool completely.

LEMON CURD

Directions

1. Using a mixer, beat butter and sugar on medium-high speed until light and fluffy.
2. Reduce speed to low and add whole egg.
3. When completely combined, gradually add egg yolks, then add the freshly squeezed Sunkist lemon juice.
4. Transfer mixture to a small saucepan. Cook over medium heat, stirring constantly, until thick.
5. Transfer to a bowl, cover with plastic wrap, and let cool in the refrigerator (about 2 hours).

LEMON CREAM

Directions

1. Whisk together 1 1/4 cups of heavy cream and 3 tablespoons of sugar until soft peaks form.
2. Fold a quarter of the whipped cream into the lemon curd with a rubber spatula until completely combined.
3. Gently fold cream-curd mixture into remaining whipped cream until completely combined.

TO ASSEMBLE

Directions

1. Grab 1 crepe and place it at the centre of a plate. Spread lemon cream mixture evenly over crepe.
2. Repeat by layering with remaining crepes and lemon cream, ending with a crepe on top.
3. Refrigerate cake until firm, then serve.
   
   Optional:
   • Before serving, top with mascarpone cream and garnish with fresh Sunkist lemon zest or candied lemon slices.