Lemon Mascarpone Crêpe Cake
This crepe cake is from Simply Citrus by Marie Asselin. I had a batch of my crepes on hand and it is a bit different from Marie's. They will both be awesome in the cake, so try both! Below is my crepe recipe and the full recipe for the cake and fillings can be found at completelydelicious.com.
Ingredients
Crêpes
- 3 whole large eggs
- 2¼ cups whole milk
- 190 g all-purpose flour*
- 30 g sugar
- 1/8 teaspoon kosher salt
- 3 tablespoons unsalted butter melted
- 1½ teaspoons vanilla extract homemade vanilla recipe
Instructions
- Blend all the ingredients together in a Blender until smooth. Pour into a container, cover and refrigerate for several hours before making the crepes.
- Gently stir the crepe batter before using. Heat a Crepe Pan over medium low heat. Lightly butter the pan and pour in about a scant 1/4 cup batter (more or less depending on the size of the pan. I use a ladle so each crepe is the same size. The first crepe is usually a mess, so don’t despair if it isn’t perfect. Cook the crepe until the edges turn golden brown.
- Using a metal spatula (think cake decorating) lift the edges of the crepe all the way around the pan, then lift the crepe and flip. Cook on the second side for just a few seconds to set the batter. Do not add any more butter before cooking the remaining crepes. Continue until you have all the crepes you need.
- Find the full recipe for the crepe cake, including lemon and mascarpone fillings over at completelydelicious.com.
Notes
*I tested with Gold Medal Flour, since it is the most readily available here. If you use King Arthur, it may change the amount of liquid required.