STRAWBERRY LEMON CREPE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 23
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.
GRANDMA NANCY'S CREPE RECIPE
Steps:
- Blend all ingredients together until it looks like a loose pancake batter. This will make between 8 to 10 crepes, depending on how thin they are made. They work best when they are almost paper thin. Pour small amount onto hot crepe pan and cook approximately 2 minutes on each side.
CREAMSICLE CREPE CAKE
Provided by Food Network Kitchen
Time 1h30m
Yield 10 hours
Number Of Ingredients 19
Steps:
- Make the filling: Whisk the egg yolks, granulated sugar, cornstarch, orange zest, orange juice, lemon juice and salt in a medium saucepan. Cook over medium heat, stirring constantly with a rubber spatula until the mixture comes to a simmer and is thick like pudding, 10 to 12 minutes. Remove from the heat and stir in the butter until melted. Strain the filling through a fine-mesh sieve into a large bowl, pushing it through with a rubber spatula. Press plastic wrap onto the surface of the filling and refrigerate until cold and firm, at least 2 hours.
- Meanwhile, make the crepe batter: Combine the flour, eggs, milk, melted butter, granulated sugar, vanilla and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set aside, covered, 1 hour. (This prevents the crepes from turning out rubbery.)
- Finish the filling: Beat the heavy cream in a large bowl with a mixer on medium-high speed until it starts thickening, about 1 minute. Add the confectioners' sugar and beat until stiff peaks form, about 1 more minute. Beat in the vanilla. Stir one-quarter of the whipped cream into the orange filling, then gently fold in the rest. Cover and refrigerate until set, about 1 hour.
- Make the crepes: Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter, then pour 1/4 cup batter into the center of the pan. Quickly tilt and swirl the pan to coat and cook until the bottom is golden brown and the top is firm, about 1 minute. Loosen the edges of the crepe with a spatula, then flip with your fingers; cook until lightly browned on the other side, 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter, stacking the crepes as you go; lightly brush the pan with more butter as needed. You will have about 16 crepes. (Don't worry if a few tear-layer them in the middle of your cake.)
- Put 1 crepe on a platter and top with a scant 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight (this will make slicing easier). Top with whipped cream and orange zest before serving.
CHEF JOHN'S STRAWBERRY CREPE CAKE
Using this simple 'crepe cake' technique, you can turn any of your favorite cake fillings into visually stunning, multi-layered masterpieces. By the way, I say this is simple, not fast, as it does take some time to make and stack all those crepes, but once you get rolling, it goes pretty quickly. Use the ingredient amounts only as a guide, as crepe sizes and filling amounts will vary. Dust with powdered sugar and garnish with fresh strawberries.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 2h15m
Yield 12
Number Of Ingredients 14
Steps:
- Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
- Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
- Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
- Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
- Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
- Refrigerate until completely chilled before cutting and serving.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 44.5 g, Cholesterol 152.5 mg, Fat 28.7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 15.1 g, Sodium 182.3 mg, Sugar 22.7 g
LEMON DRIZZLE MILLE CRêPE CAKE
This stunning stacked crêpe cake is perfect for a special occasion. We love the combination of sweet pancakes and a sharp, creamy lemony filling
Provided by Lulu Grimes
Categories Breakfast, Brunch, Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt in a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a frying pan or crêpe pan that has a base measurement of 15-16cm over a medium heat and, using kitchen paper, carefully wipe it with a little melted butter. When hot, cook each pancake for 1 min on each side until golden, keeping them warm in a low oven as you go. You should end up with 12.
- For the filling, whisk together all the ingredients until semi whipped and still spreadable, the more you whisk it the harder it will be to spread on the pancakes. You can adjust the consistency by whisking more as you go along or loosening the mix by adding a little double cream.
- Layer the pancakes with 2-3 tbsp of the filling, spreading it evenly to the edges, alternating between filling and pancake, finishing with a layer of filling. Put in the fridge to set for 1 hr, or leave overnight.
- Meanwhile, make the drizzle to go on top. Boil together the sugar, lemon juice and 100ml water until the sugar has dissolved and you have a syrup, then set aside to cool.
- For a neater finish, trim the edges of the chilled crêpe cake with a sharp knife so you can see the layers, if you like. Drizzle over the lemon syrup and cut into slices to serve.
Nutrition Facts : Calories 319 calories, Fat 23 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 16 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
More about "crepe cake with granola and plums food"
THE EASIEST CREPE CAKE RECIPE (LAYERS OF CREAM AND FRUIT!)
From valyastasteofhome.com
4.8/5 (10)Category CakeCuisine ItalianTotal Time 5 hrs 30 mins
- Combine 2 tbsp. (30 ml) of hot boiling water with 1 packet of gelatin, stir until dissolved, and set aside to cool before adding to the cream.
- Place cooled crepe onto a cake platter. Spread 2 tbsp. of cream, scatter fruit slices, and gently sink them down into the cream.
ROASTED PLUM CREPE CAKE - JOY THE BAKER
From joythebaker.com
5/5 (1)Estimated Reading Time 7 minsCategory Cakes
CREPE CAKE WITH GRANOLA AND PLUMS – RECIPES NETWORK
From recipenet.org
CREPE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREPES - ONCE UPON A CHEF
From onceuponachef.com
CRêPE CAKE WITH GRANOLA AND PLUMS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREPE CAKE WITH GRANOLA AND PLUMS - PINTEREST
From pinterest.com
CREPE CAKE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
MILLE-CREPE CAKE | RICARDO
From ricardocuisine.com
CREPE CAKE WITH GRANOLA AND PLUMS | PUNCHFORK
From punchfork.com
CREPE CAKE WITH GRANOLA AND PLUMS RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
CRêPES CAKE RECIPE - MAGNOLIA
From magnolia.com
FOOD NETWORK CREPE CAKE WITH GRANOLA AND PLUMS RECIPE
From ketofoodist.com
NEWS MEDIA INFORMATION CREPE CAKE WITH GRANOLA AND PLUMS …
From shanlabar.com
CREPE CAKE WITH WHIPPED CREAM RECIPE | BON APPéTIT
From bonappetit.com
CRêPES DE MA GRAND-MèRE | RECETTES DU QUéBEC
From recettes.qc.ca
CREPE CAKE WITH GRANOLA AND PLUMS RECIPE | FOOD NETWORK …
From foodnetwork.cel28.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love