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
- 250 ml plain (all-purpose) flour
- 1 pinch salt
- 2 tbsp caster (superfine) sugar
- 4 free-range eggs, beaten
- 50 g melted butter, plus extra for cooking
- 500 ml semi-skimmed milk
- 6 tbsp cold water
- 8.8 fl oz plain (all-purpose) flour
- 1 pinch salt
- 2 tbsp caster (superfine) sugar
- 4 free-range eggs, beaten
- 1.8 oz melted butter, plus extra for cooking
- 17.6 fl oz semi-skimmed milk
- 6 tbsp cold water
- 1.1 cups plain (all-purpose) flour
- 1 pinch salt
- 2 tbsp caster (superfine) sugar
- 4 free-range eggs, beaten
- 1.8 oz melted butter, plus extra for cooking
- 2.1 cups semi-skimmed milk
- 6 tbsp cold water
- 250 g full-fat soft cheese, fresh soft goats' cheese or mascarpone cheese
- 300 ml carton double (heavy) cream
- 0.5 tsp vanilla essence
- 4 tbsp golden caster (superfine) sugar
- 12 large French crêpes
- 175 g lemon curd (we like Bonne Maman Lemon Curd)
- 1 pinch lemon shreds, to decorate
- 8.8 oz full-fat soft cheese, fresh soft goats' cheese or mascarpone cheese
- 10.6 fl oz carton double (heavy) cream
- 0.5 tsp vanilla essence
- 4 tbsp golden caster (superfine) sugar
- 12 large French crêpes
- 6.2 oz lemon curd (we like Bonne Maman Lemon Curd)
- 1 pinch lemon shreds, to decorate
- 8.8 oz full-fat soft cheese, fresh soft goats' cheese or mascarpone cheese
- 1.3 cups carton double (heavy) cream
- 0.5 tsp vanilla essence
- 4 tbsp golden caster (superfine) sugar
- 12 large French crêpes
- 6.2 oz lemon curd (we like Bonne Maman Lemon Curd)
- 1 pinch lemon shreds, to decorate
Details
- Cuisine: French
- Recipe Type: Pancakes
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 8
Step-by-step
- To make the crêpes, add flour, salt, sugar into mixing bowl. Make a well in the centre and add the eggs.
- Stir with balloon whisk and slowly beat in melted butter, milk and water. Whisk briskly to a thin batter.
- Gently heat pan and wipe a little melted butter over base.
- Drop a small ladleful of batter into pan, swirl to coat base evenly in a thin layer.
- Cook for two minutes until the underside is golden, flip and cook other side for a minute or so.
- Stack crêpes on warm plate separated with baking paper.
- 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.
- Beat in the vanilla and one tablespoon of sugar.
- 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.
- 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.
- 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.
- Now grill the crêpe until the sugar melts and turns golden, or melt the sugar with a cook’s blowtorch. Leave to cool.
- 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.
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