LEMON CREPE CAKE
Elegant, yet easy to prepare, lemon pancake cake. This sweet treat is perfect for any special occasion!
INGREDIENTS
Pancakes
- 2 eggs
- ½ cup of water
- ¾ cup of whole milk
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter, melted
lemon garnish
- 2 teaspoons of fresh lemon zest (divided)
- 1 cup of whipping cream
- 1 tablespoon of icing sugar, sifted. Extra for dusting
- 1 cup extra smooth ricotta cheese
- 6 teaspoons of fresh lemon juice (divided)
- Pint of raspberries for serving
INSTRUCTIONS
First, in a blender, combine the flour, eggs, milk and water. Blend for 10-20 seconds - until well combined, add butter and mix. Place the pancake batter in the fridge for 1 hour to rest (this is when your bubbles in the batter will dissipate so that you don't have small holes in your pancake). The dough will keep in the refrigerator for up to 48 hours.
Then, heat a small nonstick skillet over medium heat. Pour approx. 2 tablespoons of batter in the center of the pan and swirl the pan to distribute evenly and create a circle as best as possible. Bake approx. 30-40 seconds and turn over. You should see the edges of the pancake curled up slightly. Cook for another 30 seconds and remove them from the heat, laying them out flat so they can cool. Continue until all the batter is gone.
Make your garnish.
In a small bowl, mix your ricotta cheese with 3 teaspoons of lemon juice and 1 teaspoon of lemon zest. Put aside.
In another bowl, whip the whipping cream until light and fluffy. Add the icing sugar and 3 teaspoons of lemon juice. Whisk until well blended. Stir in the lemon zest.
Working on a cake tray or your serving tray / cake stand, add a dollop of whipping cream in the center, place a pancake on top and press down. It's about starting your base and making sure your cake doesn't slip.
Spread a small layer of lemon ricotta on top of your first pancake, about 2 teaspoons, leaving about ½ inch from the edge. Place another pancake on top. Now spread a small layer of lemon cream, 2 teaspoons, leaving about ½ inch from the edge. Continue to layer and alternate the ricotta and cream until you reach your last pancake. Leave the top pancake plain and sprinkle with icing sugar.
Serve the pancake cake with the extra lemon curd, fresh raspberries and maple syrup. Happy Cooking Time.
