Strawberry Lemon Crepe Cake
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 475
- Total Fat
- 28
- Saturated Fat
- 16
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 25
- Protein
- 10
- Cholesterol
- 150
- Sodium
- 207
- Total: 2 hr 30 min (includes resting and chilling times)
- Active: 1 hr
Ingredients
Lemon Curd:
1 lemon, zested (about 2 teaspoons)
1/4 cup plus 2 tablespoons lemon juice (90 milliliters)
1/4 cup plus 2 tablespoons granulated sugar (75 grams)
1/4 teaspoon kosher salt
2 eggs
2 tablespoons unsalted butter, cut into pats (28 grams)
1/4 teaspoon almond extract
1/4 cup white chocolate, chopped (45 grams)
Crepes/Garnish:
1 1/2 cups buttermilk (375 milliliters)
1 1/2 cups water (375 milliliters)
4 eggs
2 lemons, zested
3 teaspoons vanilla extract, divided
1/2 teaspoon almond extract
2 tablespoons unsalted butter, melted, plus more for cooking, if needed (28 grams)
1/2 cup granulated sugar (100 grams)
1/4 teaspoon kosher salt
2 1/2 cups all-purpose flour (337 grams)
1/2 cup brick cream cheese, room temperature (125 grams)
1/4 cup powdered sugar (35 grams)
2 cups 35% cream (500 milliliters)
1 cup halved strawberries (150 grams)
1/4 cup sliced almonds, toasted (30 grams)
Directions
- For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely.
- Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
- Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they’re sticking. Allow the crepes to cool to room temperature.
- Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff.
- To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up.
- When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds.