There are a very things that have always been in the back of my head that I’ve always wanted to make. One of those things? A Crepe Cake! I mean I’m a massive fan of all things French and Brunch so combine the two and it’s a dream for me. Also I love to flip a crepe! Not to mention one of my favorite combinations is lemon and strawberries.
The filling for this recipe calls for Lemon Curd which I didn’t have on hand so I made it. Here is the simple recipe for it.
what you do:
In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Then, add butter and lemon zest, cook, whisking constantly until the mixture is thick. Transfer to a small bowl and let cool 10 minutes. Cover and put in thee fridge until it’s cold.
Lemon Strawberry Crepe Cake
For the crepes:
4 cups flour
8 eggs
1/2 tsp salt
2 tsp vanilla extract
4 1/2 cup milk
4 tbsp melted butter
3 tsp sugar
what you do:
Simply add everything but the milk and butter to a very large bowl and stir. Then add milk slowly as you stir. Usually when I make crepes I use a blender so I broke this recipe in half and mixed it in the blender. I find nothing mixes crepes better than that. Take a pastery brush and before each crepe brush the pan. Use a 1/4 cup for the batter for each crepe. Pour into pan and swirl. Let cook for 1-2 minutes on each side. If you don’t want to flip the crepe then use a spatula and gently turn it over. Make at least 20 crepes but let me tell you this recipe makes about 400 crepes. Ok not quite but a lot.
for the filling:
2 cups heavy whipping cream
3 tsp vanilla extract
the entire lemon curd you made
1 tsp lemon zest
Beat the whipping cream and vanilla (I used a Kitchen Aid) until there are peaks and then fold in the lemon curd and zest. Cover and store in the fridge until you are ready to use it.
Now, cut some strawberries for the topping.
