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Lemon Blueberry Crepe Torte

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

30 mins

Cook time

50 mins

Total time

105 mins

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)


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


Gluten-free Lemon Blueberry Torte

Directions

Crepes

  1. Preheat a lightly sprayed frying pan on medium heat.
  2. In a bowl, whisk together oil, eggs, lemon zest, lemon juice and water until combined.
  3. Slowly add Kinnikinnick Pancake and Waffle Mix to liquid mixture, mix for 2 - 3 minutes until batter is smooth.
  4. Let mixture sit for 5 minutes.
  5. Drop ¼ cup batter onto preheated pan. Quickly tilt the pan in a circular motion to spread batter evenly, keeping a round shape.
  6. 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.
  7. Trim cooled crepes so they are uniform in size (require 10 to 12 uniform crepes). Set aside.
Gluten-free Lemon Blueberry Torte on white stand on white table

Filling

  1. In a small bowl, combine mascarpone cheese, lemon zest and lemon juice. Mix until smooth and combined. Set aside.
  2. Wash and pat dry blueberries. Reserve ½ pint for the top of crepe torte. 

Assembly

  1. Build torte on cake stand or serving plate (you will not be able to move it easily afterwards).
  2. 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. 
  3. Finish top with whipping cream, lemon zest, lemon slices and reserved ½ pint blueberries.
    Yields 1 Torte
Gluten-free Lemon Blueberry Torte on white stand, white brick background

Tips & Variations

  • Use a 6” or 8” round cake pan as a guideline to trim crepes for uniform size.

 

 

Stock up your pantry



Pancake and Waffle Mix

Pancake and Waffle Mix

Loved by all, even those who CAN eat gluten. Makes the fluffiest, lightest tastiest gluten-free pancakes & waffles. So versatile - use for cookies, cakes, breads & batter. Check all the recipes you can make. VEGAN.
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

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T5H 3P7 Canada

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