Today I am doing my first Youtube collaboration with Beth from Entertaining with Beth! I am showing you how to make a tasty homemade lemon crepe cake while Beth is showing you how to make a dreamy chocolate cream pie. Hop on over to Beth's channel to check out that delicious recipe.
BETH'S CHANNEL: http://bit.ly/2qDo410
SUBSCRIBE for more great recipes! http://bit.ly/2dZcaoZ
LEMON CREPE CAKE
5 eggs
5 cups of milk
2 1/2 cups all purpose flour
1/2 cup powdered sugar
1 tsp. salt
1 tsp. vanilla
1 tsp. lemon zest
3 Tbs. melted butter
2 cups heavy cream
1 cup lemon curd (the filling from this pie is my favorite)
Garnish with fresh strawberries
Add eggs, milk, flour, powdered sugar, salt, vanilla and lemon zest to a carafe of a blender. Blend on high. Add the melted butter and blend on high for another minutes. Let crepe batter rest in the refrigerator for at least 1 hour or up to overnight.
Warm a crepe pan or non-stick pan over medium heat. Add 1/3 cup of the crepe batter. Cook the crepe until the edges start to brown and pull away from the sides of the pan, about 1 to 2 minutes. Flip the crepe and cook for another 30 seconds. Store the crepes on a plate and divide the crepes with a piece of parchment paper. Repeat with remaining crepe batter. Let the crepes cool completely.
When ready to assemble to crepes, whip 1 1/2 cups cream until just barely stiff peaks form. Fold in lemon curd. Assemble the crepe cake by laying 1 crepe on serving platter or stand. Add 2 Tbs. lemon whipped cream and spread evenly. Add another crepe on top and repeat the process for the remaining crepes.
Whip the remaining cream until stiff peaks. Place the whipped cream on top of the crepe cake and garnish with strawberries.
Serve immediately. If not serving immediately, skip the whipped cream topping until ready to serve. Wrap the cake in plastic wrap and store in the fridge until ready to serve. Will last for up to 2 days in the fridge.
Serves 8 to 10 people.
