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Lemon Crepe Cake

Lightly lemon flavored crepes, thick and creamy lemon filling, and tons of fresh fruit for a light, summery, and even sort of healthy crepe cake!!!
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Cake
Cuisine: American
Keyword: cake, lemon crepe
Servings: 6 people
Calories: 523kcal
Author: Rachael

Ingredients

Crepe

Filling

  • 1 cup Lemon Pie Filling
  • 1/2 cup powdered sugar
  • 8 ounce cream cheese

Topping

  • 1/2 lb strawberries cut into bite sized pieces
  • 3 Kiwis cut into bite sized pieces

Instructions

  • Put crepe ingredients in a bowl, and using a whisk, mix it all together
  • Preheat a 6-8 inch skillet
  • Spray skillet with non-stick cooking spray
  • Pour 1/4 cup crepe batter into heated skillet, and swirl around to cover the entire bottom
  • When edges look dry, flip crepe, let cook about 10 seconds, and remove from the pan.
  • Mix the filling ingredients together
  • Layer a crepe, and a tbs of filling, spread across crepe, and continue layering until your crepe cake is as high as you want.
  • Refrigerate 2-4 hours
  • Top with cut strawberries and kiwis and serve

Nutrition

Calories: 523kcal | Carbohydrates: 71g | Protein: 14g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 218mg | Sodium: 322mg | Potassium: 437mg | Fiber: 3g | Sugar: 33g | Vitamin A: 885IU | Vitamin C: 66.3mg | Calcium: 158mg | Iron: 3.2mg