- 1
- 90 mins
- 110 mins
Ingredients
- 2 cups flour
- 4 large eggs
- 1 and 1/2 cup milk
- 1 cup water
- 6 tablespoons melted butter
- 1/4 cup white granulated sugar
- 2 teaspoons vanilla extract
- butter for the pan
- 1 cup heavy cream
- 2 tablespoons white granulated sugar
- 8 ounces mascarpone
- 1 cup lemon curd
- 1 cup heavy cream
- 2 tablespoons white granulated sugar
- 2 tablespoons lemon curd
- Optional: berries for garnishment
Preparation
Step 1
How to Make the Crepes:
Spread the melted butter on the bottom of the hot pan. Tilt the pan about 45 degrees and pour the crepe batter in the middle of the pan and swirl to coat the bottom of the pan. It will be a thin layer. If the pan is too hot then the crepe batter will cook before you finish swirling and spread out the batter into a nice circle. Something I read that helped me when making the crepes is that the first two you make just consider trashed. It will take about that long to determine the proper temperature for the pan.
But once you get the temperature right..it’s super easy to make them!
The crepe recipe will make about 20 crepes. Once the crepes cool we can stack them and place them in the fridge. They’ll last a couple of days. We want our ingredients for this cake to be cold when we make it. We don’t want to melt our cream filling.
Then it’s just a matter of layering a crepe, spreading some of the lemon cream filling, adding another crepe on top and repeating until we run out of crepes and filling.
The whipped cream topping is heavy cream and the remaining lemon curd. Which makes a wonderful lemon whipped cream. I would be happy just dipping the berries in the lemon whipped cream, it’s that good.
This lemon cream crepe cake is actually fairly simple to make, once you master the crepes. And it is definitely beautiful and delicious. This cake can be the highlight of a brunch, a dessert, or whatever you want it to be.
Serves
Combine all of the ingredients into a blender and mix until just combined.
Pour the batter into a sealable container and place in the refrigerator for at least an hour to let the bubbles settle. The batter can be in the fridge for up to 2 days.
When you first remove the batter from the fridge gently stir to re-incorporate the batter.
Heat a 10 inch non-stick pan over medium heat. Spread butter on the pan and let melt.
Tilt pan at a 45 degree angle. Pour 1/4 a cup of the batter into the center of the pan and swirl the pan to spread the batter into a thin layer covering the bottom of the pan.
Remove from the pan and place on a wire rack to cool.
Pour the heavy cream into a large mixing bowl. Mix with a mixer over medium speed until thickened.
Add in the sugar, lemon curd and mascarpone.
Continue to mix until soft peaks form.
Pour the heavy cream into a medium size mixing bowl. Mix with a mixer over medium speed until thickened.
Add in the sugar and lemon curd. Continue mixing until soft peaks form.
Spoon the lemon whipped cream on top and finish by adding the berries if desired.