♦ MAKES 1 Crepe Cake (8 servings)

• 2 tbsp Sun Orchard Lemon Juice
• ¼ cup sugar
• 2 tbsp butter, melted
• ½ cup water
• ½ cup whole milk
• 2 eggs, beaten
• 1 cup flour
• ¼ cup poppyseeds

Filling: 16 fl. Oz. whipping cream, 1/4 cup sugar, 1 tbsp lemon zest, 1 tsp vanilla extract

In a large bowl, whisk together lemon juice, sugar, butter, water, milk, and eggs. Sift flour over mixture and whisk until no lumps remain. Add in poppyseeds and chill for 20 minutes. Heat crepe pan over medium heat, add ¼ cup of batter at a time and spread thin. When crepe holds together and bubbles slightly, use spatula to flip. Cook for addition minute before transferring to plate to cool. Repeat for all batter.

In a large bowl, whip together the lemon zest, whip cream, sugar, and vanilla until stiff peaks form. Lay one crepe as the base on a plate and spread ~1/4 cup filling on top. Layer another crepe and repeat process. Garnish with leftover filling and lemon slices.