Ingredients :
For the Crêpes:
1½ cups all-purpose flour
4 large eggs
2 cups whole milk (room temperature)
3 tablespoons melted butter (plus more for cooking)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
A pinch of salt
For the Lemon Cream Filling:
2 cups heavy whipping cream
1 cup lemon curd (store-bought or homemade)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For Decoration:
Powdered sugar (for dusting)
Lemon zest
Fresh mint leaves
Lemon slices
Instructions
Make the Crêpes:
In a large bowl, whisk together the flour, sugar, and salt.
In another bowl, whisk the eggs, milk, melted butter, and vanilla until combined.
Gradually add the wet ingredients to the flour mixture, whisking until smooth. Strain the batter to remove any lumps. Let it rest for 30 minutes.
Heat a nonstick skillet or crêpe pan over medium heat and lightly grease it with butter. Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly.
Cook for 1-2 minutes until the edges lift slightly, flip, and cook for 30 seconds on the other side. Repeat until all the batter is used. Stack crêpes with parchment paper in between.
Prepare the Lemon Cream Filling:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
Gently fold in the lemon curd until smooth and creamy. Chill the mixture for 15 minutes.
Assemble the Cake:
Place one crêpe on a serving plate. Spread a thin layer of lemon cream evenly on top. Repeat this process, stacking crêpes and filling until all are used, finishing with a crêpe on top.
Chill the cake for at least 1 hour to set.
Decorate and Serve:
Dust the top with powdered sugar. Garnish with lemon zest, lemon slices, and fresh mint leaves for a refreshing, elegant look.
Decoration Tips ✨
Lemon Zest Art: Sprinkle lemon zest in a swirling pattern for an artistic touch.
Edible Flowers: Add delicate edible flowers for a vibrant pop of color.
Powdered Sugar Stencils: Use a paper stencil to dust powdered sugar in decorative patterns.
Citrus Slices: Arrange thin lemon slices in a fan-like design on top.
Recipe Tips
Smooth Batter: Strain the crêpe batter to ensure lump-free, delicate crêpes.
Even Layers: Use a small offset spatula to spread the filling evenly between crêpes.
Chill Time: Allow the assembled cake to chill for at least an hour for cleaner slices and better texture.
This Lemon Crêpe Cake is an elegant showstopper with layers of light crêpes and luscious lemon cream. It’s a beautiful, citrusy treat perfect for spring or summer gatherings! 🍋
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