Lemon Cream Crepe Cake


Ingredients

Crepes
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

Lemon Mascarpone Cream Filling
1 cup heavy cream
2 tablespoons white granulated sugar
8 ounces mascarpone
1 cup lemon curd

Lemon Whipped Cream
1 cup heavy cream
2 tablespoons white granulated sugar
2 tablespoons lemon curd
Optional: berries for garnishment

Instructions

Crepes
  1. Combine all of the ingredients into a blender and mix until just combined.
  2. 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.
  3. When you first remove the batter from the fridge gently stir to re-incorporate the batter.
  4. Heat a 10 inch non-stick pan over medium heat. Spread butter on the pan and let melt.
  5. 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.
  6. Allow to cook for 30 seconds to 1 min. Gently peel the side of the crepe up and carefully flip it over (can use a spatula for this, just be gentle).
  7. Allow the other side to cook for another 30 seconds.
  8. Remove from the pan and place on a wire rack to cool.
  9. Continue until all the batter is used. Only stack the crepes once they are completely cooled.
  10. Crepes can be stored in a plastic bag in the refrigerator for 2-3 days.

Lemon Mascarpone Cream Filling
  1. Pour the heavy cream into a large mixing bowl. Mix with a mixer over medium speed until thickened.
  2. Add in the sugar, lemon curd and mascarpone.
  3. Continue to mix until soft peaks form.

Lemon Whipped Cream
  1. Pour the heavy cream into a medium size mixing bowl. Mix with a mixer over medium speed until thickened.
  2. Add in the sugar and lemon curd. Continue mixing until soft peaks form.
  3. Assembly
  4. On dish or cake stand layer a crepe then spread about 2 tablespoons of the lemon cream filling. Top with a crepe and continue until all crepes are used.
  5. Spoon the lemon whipped cream on top and finish by adding the berries if desired.
  6. Store in the refrigerator. Enjoy!

Original Recipes visit: Lemon Cream Crepe Cake @ houseofyumm.com

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