Lemon Crêpe Cake

7 Apr

There’s really no words for how much work this cake was.

I do not say this to discourage you, but to say that this is a special, special occasion cake. This is a cake you make when you are really feeling like making a cake. It is so worth it though, light and not too sweet–it’s an unexpected surprise for those you make it for–if you can bear to wait until dessert time to keep the secret!

By the way, how glad are we that I didn’t end up with this mess again?


Adapted from Heat Oven to 350

Printable Recipe

3 cups flour

3 teaspoons sugar

3/4 teaspoon salt

4 1/2 cups whole milk

9 eggs

6 tablespoons butter, melted and cooled

Heat a 10 inch skillet or crêpe pan over low heat for 10 minutes.

In the meantime, whisk together the flour, sugar, and salt in a large mixing bowl. In a separate bowl, whisk togther the milk and eggs. Add half of the milk mixture to the dry ingredients, whisking as you pour to prevent any clumps. Add the butter and whisk until incorporated. Whisk in remaining milk.

Increase heat to medium and let skillet continue to preheat. Lightly grease the skillet if it is not non-stick.

Using a 1/3 cup measuring cup, pour batter into the hot skillet, rotating the pan so the batter coats the entire surface. Set pan over heat and allow to cook for about one minute, until the crêpe begins to set. Using a rubber spatula or your fingers (be careful!) flip the crêpe and allow to cook for an additional 20-30 seconds. Set the finished crêpes on a wire rack to cool.

Lemon Curd

Adapted from Nourish Network

zest of 4 lemons

juice of 8 lemons

1 1/2 cup sugar

1/4 teaspoon salt

12 egg yolks

1/2 cup cold butter, cubed

Combine zest and juice in a small bowl and let stand 10 minutes. In the meantime, combine sugar, salt, and egg yolks in a large metal bowl or top of a double boiler. Whisk until the mixture is well combined. It should be light yellow and the consistency of mayonnaise. Add juice mixture and whisk until just combined. Put the mixture over a saucepan of simmering water and cook, stirring often, for about 15 minutes or until thickened. Remove from heat and stir in butter. Transfer the curd to a clean bowl, and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool.

Candied Lemon Peel

Adapted from Hungry Cravings

lemon peel

about 7 cups water, divided

1 cup sugar

Cut the bitter white pith off the lemon peel. Bring lemon peel and 2 cups water to a boil in a small saucepan. Drain. Repeat two more times. Finally, stir together 1 cup of water and sugar and add the peel. Let simmer about 20 minutes, until the peels have turned translucent and slightly curly. Remove from syrup and roll in granulated sugar. Arrange the peels in a single layer on parchment or Silpat to let cool.

Whipped Cream Frosting

1 cup heavy whipping cream

1/2 cup sugar

1 tablespoon vanilla extract

In a stand mixer fitted with a whisk attachment, beat together all three ingredients until stiff peaks form.

Assembling the Cake

On a large plate or cake stand, begin by laying one crêpe down. Spread about 2 teaspoons of the lemon curd on the crêpe, making sure to get all the way to the edges. Put the next crêpe down on top, and repeat the process until all the crêpes are stacked. Make sure while you’re staking to keep the crêpes lined up to keep the cake from tipping. To frost, heap the frosting on the top of the cake and work it down over the sides using a knife or offset spatula. Garnish with candied lemon peels.


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