Meyer Lemon Crepe Cake Recipe 455 Food

MEYER LEMON CREPE CAKE

Steps:

• Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
• Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
• Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
• Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
• Top crepe cake with whipped cream and 3 or 4 candied lemon slices.

MEYER LEMON CREPE CAKE RECIPE - (4.5/5)

Steps:

• CREPES In the bowl of stand mixer, add eggs, milk and vanilla. Whisk until well combined. In a small bowl, mix Artisan flour, sugar, and salt. Add to bowl of mixer and whisk again. Add butter and whisk. Let stand or refrigerate for at least 30 minutes. Using an 8" non-stick crepe or fry pan, spread some melted butter in the medium hot pan and add 1/4 cup batter to the middle of the pan. Pick the pan up and swirl the batter around to fill the bottom of the pan. Cook on medium heat until light brown spots appear on the bottom, slip large spatula under the crepe and flip it over and cook for just a minute until cooked through, but not browning the second side. Stack on parchment paper, using parchment between crepes, and continue to cook crepes until all the batter is used, adding more butter as needed. Note: If you have a 6" crepe pan you can cut in half the recipe above for the crepe batter. MEYER LEMON CURD MOUSSE Sprinkle gelatin over water and let dissolve, about five minutes. In a heavy saucepan, whisk together the eggs and yolks, add sugar, lemon juice and zest and whisk again to mix completely. Cook over medium heat, stirring constantly, until curd is thick, and coats a spoon, about 6 to 8 minutes. Off the stove, stirring constantly, add gelatin and mix in well. Stir until cooled slightly and then add butter a little at a time, until all butter is added and mixture is smooth. Strain into a bowl, cover surface of curd with plastic wrap, and chill at least 2 hours. Stir curd, and add whipped cream, mixing the two together about an hour before serving. Chill for an hour before assembling the Crepe Cake. CANDIED MEYER LEMONS Heat water and sugar together in a medium saucepan to boil, add lemons. Cover surface with parchment circle cut to fit into the saucepan. Gently simmer for about 30 minutes until lemons become translucent. Cool in syrup and then drain before using. ASSEMBLY Stack crepe on serving plate, spread with 1/4 cup mousse and continue until all crepes have been used, ending with a crepe on top. Spread the final whipped cream on top, garnish with candied lemons and serve. If you have less guests, you could use half the amount of crepes and mousse, making a shorter cake. Chef's Note: Don't be discouraged if your first crepe is not perfect, as with most pancakes, for some reason the first couple aren't as beautiful as they should be.

MEYER LEMON CREPE CAKE

Steps:

• Whisk together flour, sugar, and salt.
• Whisk together eggs, milk, and vanilla.
• Gradually pour milk mixture into flour mixture, and whisk until smooth.
• Whisk in butter; pour mixture through a sieve to remove lumps.
• Refrigerate at least 2 hours up to overnight, in an airtight container.
• Lightly butter a crepe pan or skillet and heat over medium until it just smokes.
• Remove from heat and add 2 tablespoons batter, swirl to cover bottom of pan.
• Reduce heat to medium low, return pan to heat and cook until edges are golden and center is dry, about 30 seconds per side.
• Slide crepe onto an overturned plate; repeat with remaining batter so that you wind up with about 15 crepes; let cool (crepes can be prepared 1 day before assembling cake).
• To assemble: place 1 crepe on the serving plate, spread with 1/4 cup of the Meyer lemon curd mousse; continue layering finishing with a crepe.
• Refrigerate about an hour.
• Top with whipped cream and garnish with 3 to 4 candied lemon slices, if desired.

LEMON DRIZZLE MILLE CRêPE CAKE

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.