- Preheat a lightly sprayed frying pan on medium heat.
- In a bowl, whisk together oil, eggs, lemon zest, lemon juice and water until combined.
- Slowly add Kinnikinnick Pancake and Waffle Mix to liquid mixture, mix for 2 - 3 minutes until batter is smooth.
- Let mixture sit for 5 minutes.
- Drop ¼ cup batter onto preheated pan. Quickly tilt the pan in a circular motion to spread batter evenly, keeping a round shape.
- 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.
- Trim cooled crepes so they are uniform in size (require 10 to 12 uniform crepes). Set aside.
- Combine raspberries and sugar in a medium pot. Bring to a boil over medium heat stirring occasionally.
- Reduce heat to low. Cook until raspberries breakdown and liquid begins to reduce (approx.20 minutes).
- Remove from heat and let cool slightly.
- Run raspberry mixture through a cheesecloth or sieve (to separate the seeds/fruit pulp from the juice).
- Place juice in a medium pot. Simmer over medium low heat until liquid reduces to half and thickens slightly (approx. 20 minutes).
- Remove from heat and let cool at room temperature for 20 minutes.
- Finishing cooling Raspberry Coulis in the refrigerator.
- Note: Seed/fruit pulp is not required for this recipe. Use as a topping on yogurt or ice cream.
- In a small bowl, combine mascarpone cheese, lemon zest and lemon juice. Mix until smooth and combined. Set aside.
- Break 1 pint of raspberries into smaller pieces (3 to 4 pieces per raspberry). Set aside.
- Build torte on cake stand or serving plate (you will not be able to move it easily afterwards).
- Start with one crepe as the base. Spread crepe with mascarpone mixture and top with another crepe.
- Top crepe with broken pieces of raspberry and top with another crepe.
- 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.
- Repeat order with remaining crepes starting with mascarpone mixture layer, broken raspberry layer, Raspberry Coulis layer. Leave one crepe for the top layer.
- Finish top with whipping cream, lemon zest, lemon slices and reserved pint of raspberries.
Yields 1 Torte
Tips & Variations
- Lemon Crepes and Raspberry Coulis can be made the night before.
- Use an 8” or 9” round cake pan as a guideline to trim crepes for uniform size.