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
- 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.
- 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).
- Allow the other side to cook for another 30 seconds.
- Remove from the pan and place on a wire rack to cool.
- Continue until all the batter is used. Only stack the crepes once they are completely cooled.
- Crepes can be stored in a plastic bag in the refrigerator for 2-3 days.
Lemon Mascarpone Cream Filling
- 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.
Lemon Whipped Cream
- 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.
- Assembly
- 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.
- Spoon the lemon whipped cream on top and finish by adding the berries if desired.
- Store in the refrigerator. Enjoy!
Original Recipes visit: Lemon Cream Crepe Cake @ houseofyumm.com
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