Lemon Blueberry Crepe 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.

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