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Meyer Lemon Crepe Cake Recipe

Ingredients

How to make it

  • CREPES:
  • 1. Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
  • 2. Lightly coat a 6-inch or 8-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 Tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
  • 3. Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
  • 4. Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (use about 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
  • 5. Top crepe cake with whipped cream and if you can find them, candied lemon peel.
  • DIRECTIONS FOR LEMON CURD MOUSSE:
  • 1. Sprinkle gelatin over water; let stand until softened, about 5 minutes.
  • 2. Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, about 10-12 minutes.
  • 3. Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
  • 4. Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set. at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using. Recipe adapted from Martha Stewart Magazine.

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    " It was excellent "
    brianna ate it and said...
    Now this is a mouthwatering treat. Gonna be tasting this one real soon.
    Was this review helpful? Yes Flag

The Cook

shandy Tacoma, WA

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