Meyer Lemon Raspberry 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.

Raspberry Coulis

1. Combine raspberries and sugar in a medium pot. Bring to a boil over medium heat stirring occasionally.
2. Reduce heat to low. Cook until raspberries breakdown and liquid begins to reduce (approx.20 minutes).
3. Remove from heat and let cool slightly.
4. Run raspberry mixture through a cheesecloth or sieve (to separate the seeds/fruit pulp from the juice).
5. Place juice in a medium pot. Simmer over medium low heat until liquid reduces to half and thickens slightly (approx. 20 minutes).
6. Remove from heat and let cool at room temperature for 20 minutes.
7. Finishing cooling Raspberry Coulis in the refrigerator.
   
8. Note: Seed/fruit pulp is not required for this recipe. Use as a topping on yogurt or ice cream.

Filling

1. In a small bowl, combine mascarpone cheese, lemon zest and lemon juice. Mix until smooth and combined. Set aside.
   
2. Break 1 pint of raspberries into smaller pieces (3 to 4 pieces per raspberry). Set aside.

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 and top with another crepe.
3. Top crepe with broken pieces of raspberry and top with another crepe.
4. Using the back of a spoon, spread 2 tablespoons of Raspberry Coulis on crepe, rubbing in slightly to avoid excess running. Place a crepe on top.
5. Repeat order with remaining crepes starting with mascarpone mixture layer, broken raspberry layer, Raspberry Coulis layer. Leave one crepe for the top layer.
6. Finish top with whipping cream, lemon zest, lemon slices and reserved pint of raspberries.
   Yields 1 Torte