Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Lemon Crêpe Cake
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- Level: Easy
- Total: 4 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 8 to 10 servings
This stunning dessert looks bakery-worthy but comes together with just three ingredients: store-bought crêpes, lemon curd and whipped cream. Layer them up and let the cake chill overnight so the crêpes soften into something almost cakelike, with bright lemon flavor in every bite. It’s light, tangy and impossibly easy — perfect for spring and summer gatherings.
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Directions
- Beat 3 cups heavy cream to medium-stiff peaks. Place 1 store-bought crêpe on a serving plate, then spread with 1 tablespoon lemon curd to the edge, followed by a scant 1/3 cup whipped cream. Repeat with 19 more crêpes, leaving the top crêpe bare. Cover with plastic wrap and refrigerate 4 hours or overnight. Before serving, beat 1 cup heavy cream with 1 tablespoon lemon curd to medium peaks; spread on the cake.
