Hey, today we are going to make a fabulous Crêpe cake.
This rich cake is based on a richer variation to the traditional Crêpe. It is made with 15 layers of Crêpes, and between each layer is a delicious lemon mousse filling, topped with homemade whipped cream and candied lemon slices. Learn how to make it right here, and you’ll soon enjoy this delicious dessert! I can’t wait for you to try it.
Ingredients for Crêpes
1 cup of all-purpose flour
½ cup sugar
1 ¼ cups of whole milk
½ teaspoon vanilla extract
3 large eggs
4 tablespoons unsalted melted butter, plus more for the pan
½ cup heavy cream, whipped (reserve for top of cake)
To make the Crêpes, in a large mixing bowl, whisk together the flour and sugar. Whisk in the milk, and then the eggs, followed by the vanilla. Make sure the melted butter has cooled a little bit, and then add it to the mixture, and whisk it until all ingredients are well combined. Pour the mixture through a fine sieve into container with a tight lid, or simply cover with plastic wrap. Discard all lumps. Refrigerate Crêpe batter for at least 2 hours or overnight.
Lightly coat a Crêpe pan with a little bit of butter. Heat the pan over medium heat, until just starting to smoke. Pour 2 tablespoons of Crêpe batter in the middle of the pan, and swirl the pan to cover the bottom of the pan. Cook for about 30 seconds, flip over, and cook for another 30 seconds. Place Crêpe on a flat plate. Repeat with the rest of the batter, and stack cooked Crêpes on top of each other. Let cool.
Ingredients for Meyer Lemon Curd Mousse
1 tablespoon unflavored gelatin
1 tablespoon cold water
4 large eggs, plus 6 egg yolks
1 cup of sugar
Zest from 2 Meyer lemons, plus ¾ cup of fresh squeezed juice from Meyer lemons (about 5 to 6 lemons)
6 tablespoons cold unsalted butter cut into small pieces
1 cup heavy cream, whipped
Now, let’s make the Meyer Lemon Mousse we will use as the filling for our Crêpe cake.
First, sprinkle gelatin with 1 tablespoon of cold water. Let it rest for 5 minutes.
In a heavy-bottomed saucepan, whisk together eggs and egg yolks. Mix in sugar, lemon zest and lemon juice. Cook over medium-low heat, whisking constantly, until mixture is thick, about 8 to 10 minutes
Remove pan from the heat and add gelatin, mix until dissolved.
Add butter, a few chunks at a time, mixing after each addition until the mixture is smooth. Strain the mixture through a fine sieve into a bowl. This will remove any undissolved bits of gelatin and egg. Place a piece of plastic wrap directly over the mousse, to prevent skin from forming. Refrigerate for at least for 2 hours or overnight.
Fold in whipped cream, and refrigerate for 1 more hour. Stir before using; the mixture should look like the picture below.
Ingredients for Candied Meyer Lemons
1 cup of sugar
1 cup of water
2 Meyer lemons, washed and sliced
These candied lemons will be used to decorate the top of our Crêpe cake.
To make the candied lemons, bring the sugar and water to a boil, add lemon slices and cover the saucepan with parchment paper. Simmer on low-medium heat, until lemons are translucent, about 30 minutes. Let cool. Remove lemons from syrup on a wire rack, allow excess syrup to drip off.
To assemble the cake, place 1 Crêpes on the serving plate, spread about ¼ cup of lemon mousse, top with another Crêpe, and continue with ¼ cup of mousse. Continue with the rest of Crêpes and lemon mousse.
For this cake you should use 15 Crêpes, each layered with lemon mouse filling.
Top with whipped cream and candied lemon slices.
This recipe is inspired by Martha Stewart’s Living magazine from April 2010. I made some improvements- adding ¼ cup of flour, and removing 2 tablespoons of butter. These changes will improve the texture and reduce the fat content a little bit, in this delicious cake.