Lemon Crepe Cake

When I lived in NYC (in what seems like a lifetime ago) I worked at the Metropolitan Museum of Art. It was a pretty dreamy job if you liked art and history. On days when I wanted to venture out for lunch I would walk over to this little bakery on 78th and Madison where I would just have cake for lunch. I was 25 and running marathons at the time so this was totally acceptable in my mind. It wasn’t just any old cake, it was a slice of crepe cake from Lady M. Confections. 

I am headed back to NYC in a couple weeks and you can bet that one of my first stops will be to grab a piece of this cake and sit on the steps at the Met and eat it. But in the meantime here is my version of that light and airy crepe cake, because you can never have too many version of a dreamy dessert in your life. 

Couple notes about this recipe: 

First, making crepes are just like making pancakes in that the first couples crepes will always be duds. It takes a while to find the correct temperature so don't be discouraged if your first couple crepes are a little busted, mine always are.

Also you don't need to make a cake out of these crêpes. Instead you can half this recipe and just make regular old crepes served with whipped cream and strawberries. See how to reduce this in my recipe below. 

Lastly, you don’t need a blender to make this recipe, instead you can whisk it really well by hand. Also a non-stick pan works really well to make crepes too, just know that the size of the pan will affect how many crepes you make. 

Enjoy!

Lemon Crepe Cake 

  • 5 eggs
  • 5 cups of milk 
  • 2 1/2 cups all purpose flour 
  • 1/2 cup powdered sugar
  • 1 tsp. salt 
  • 1 tsp. vanilla 
  • 1 tsp. lemon zest 
  • 3 Tbs. melted butter
  • 2 cups heavy cream
  • 1 cup lemon curd (the filling from this pie is my favorite) 
  • Garnish with fresh strawberries 

Add eggs, milk, flour, powdered sugar, salt, vanilla and lemon zest to a carafe of a blender. Blend on high. Add the melted butter and blend on high for another minutes. Let crepe batter rest in the refrigerator for at least 1 hour or up to overnight. 

Warm a  crepe pan or non-stick pan (I am using a 9 1/2" pan) over medium heat. Add 1/3 cup of the crepe batter. Cook the crepe until the edges start to brown and pull away from the sides of the pan, about 1 to 2 minutes. Flip the crepe and cook for another 30 seconds. Store the crepes on a plate and divide the crepes with a piece of parchment paper. Repeat with remaining crepe batter.  Let the crepes cool completely (in the fridge overnight totally works too, just wrap in plastic wrap). 

When ready to assemble to crepes, whip 1 1/2 cups cream until just barely stiff peaks form. Fold in lemon curd. Assemble the crepe cake by laying 1 crepe on serving platter or stand. Add 2 Tbs. lemon whipped cream and spread evenly. Add another crepe on top and repeat the process for the remaining crepes. 

Whip the remaining cream until stiff peaks. Place the whipped cream on top of the crepe cake and garnish with strawberries. 

Serve immediately. If not serving immediately, skip the whipped cream topping until ready to serve. Wrap the cake in plastic wrap and store in the fridge until ready to serve. Will last for up to 2 days in the fridge. 

Serves 8 to 10 people. 

 

****If you want to make a single serving of just crepes, here is my go to ratio (you can make these sweet or savory): 

  • 2 eggs
  • 2 cups milk
  • 3 Tbs. powdered sugar
  • 1 cup flour 
  • pinch of salt
  • 1 Tbs. melted butter, plus more for brushing in the pan. 

Follow the same method as the above. 

 

What's New, Dessert, Holidays, EasterAmanda Fredericksonlemon, crepes4 Comments