Strawberry Lemon Crepe Cake Recipes

STRAWBERRY LEMON CREPE CAKE

Steps:

• 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.

STRAWBERRY-LEMON CREPE CAKE

Steps:

• Sprinkle gelatin over cold water; let stand for 5 minutes., In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice, egg yolks and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Remove from the heat; stir in softened gelatin until completely dissolved. Transfer to a large bowl; cool. Press waxed paper onto surface of lemon curd; refrigerate overnight or until chilled., Meanwhile, for crepes, in a small bowl, whisk the milk, eggs, melted butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours or overnight., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Set aside 1 cup for topping; cover and refrigerate. In a large bowl, gradually whisk whipped cream into lemon curd., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons filling and layer with 2 tablespoons strawberries. Repeat layers until 15 crepes are used (save remaining crepes for another use). Cover cake and remaining lemon curd mousse; refrigerate until serving., Just before serving, top cake with whipped cream. Garnish with remaining strawberries. Serve with additional lemon curd mousse.