Chef Gail Churinetz makes Lemon Poppy Seed Blueberry Crepe Cake

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We are tempting your sweet tooth with a cake made out of crepes.

Cooking Consultant Gail Churinetz was here to show us how to do it.

To make it even better, the entire thing costs $5 dollars to make!



Lemon Poppy Seed Blueberry Crepe Cake

Yields:  20-24 8 or 9-inch crepes, enough for one cake

Prep time:  10 minutes

Rest time:  30 minutes

Cook time:  40 minutes



1 package Fleishmann’s® Simply Homemade® Lemon Poppy Seed Muffin & Bread Mix

1 ½ cup milk

4 eggs

2 tablespoons butter, melted

1-2 tablespoons butter, for cooking crepes


Lemon Cream Filling:

1 3.4 ounce Instant Lemon Pudding & Pie Filling

1 cup milk

1 cup heavy whipping cream


Blueberry Sauce:

2/3 cup fresh blueberries

1 tablespoon honey

1 teaspoon cornstarch



1 cup heavy whipping cream

1 tablespoon powdered sugar



In a blender or bowl of a food processor, combine all of the ingredients for crepes and pulse for 10-20 seconds. Place the crepe batter in the refrigerator for 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.



Lightly butter an 8 or 9-inch skillet over medium heat.  Using a one-ounce ladle (or 2 tablespoons) pour batter into prepared pan, rotating pan until batter covers bottom.  When the crepe has browned slightly on the bottom, carefully work a rubber spatula underneath it and flip.  Cook the second side briefly, just to set the batter.  Place cooked crepe on a sheet pan lined with parchment paper.  Repeat with remaining batter.


Combine pudding mix, heavy cream and milk into a large bowl, using a hand mixer whip until creamy.  Refrigerate until ready to assemble the cake.


In a small pan combine all blueberry sauce ingredients and heat over medium heat until slightly thick.  Remove from heat until needed.


To make the topping, place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Keep refrigerated until ready to use.


To assemble the cake, layer 2 crepes with 2-3 tablespoons of filling, spreading across surface of crepe to within 1 inch of edge.  Drizzle blueberry sauce over cream.   Repeat until all crepes have been used.  Top with whipped cream, fresh blueberries and lemon peel (if desired).