Lemon and caramel crêpe cake recipe

Layer up some fine crêpes with delicious lemon curd and a soft creamy filling. The burnished caramel top makes it a real showstopper.

Note the crêpe recipe will make more than you need for the cake, so freeze some for another time.

Tip: the layered cake, minus the caramel top, will freeze for up to one month. Thaw overnight in the fridge.

Ingredients

For the crêpes For the cake

Details

  • Cuisine: French
  • Recipe Type: Pancakes
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 8

Step-by-step

  1. To make the crêpes, add flour, salt, sugar into mixing bowl. Make a well in the centre and add the eggs.
  2. Stir with balloon whisk and slowly beat in melted butter, milk and water. Whisk briskly to a thin batter.
  3. Gently heat pan and wipe a little melted butter over base.
  4. Drop a small ladleful of batter into pan, swirl to coat base evenly in a thin layer.
  5. Cook for two minutes until the underside is golden, flip and cook other side for a minute or so.
  6. Stack crêpes on warm plate separated with baking paper.
  7. For the cake, put the cheese of your choice in a medium bowl and gradually beat in enough double cream to produce a soft, smooth, spreadable mix with the texture of lightly whipped cream. You may not need all the cream, depending on your cheese.
  8. Beat in the vanilla and one tablespoon of sugar.
  9. Set aside one crêpe for the top. Spread the remaining crêpes with the cheese mix and drizzle a little of the lemon curd on top.
  10.  Now stack the crêpes on top of each other on a flat serving plate, pressing down lightly to form a ‘cake’. Chill in the fridge for about 15 minutes before serving.
  11.  To make the caramelised top, place the reserved crêpe on oiled foil on a baking sheet. Sprinkle heavily with the remaining sugar until completely covered.
  12.  Now grill the crêpe until the sugar melts and turns golden, or melt the sugar with a cook’s blowtorch. Leave to cool.
  13.  Press the caramel crêpe on top of the stack and add some thin lemon shreds to decorate. Cut into wedges with a sharp knife.

This recipe is courtesy of Bonne Maman.

You might also like:

Crème brûlée cake

Vanilla layer cake

Blueberry conserve and ice cream crêpes

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