Lemon Cream Crepe Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 1/8 cup Lemon curd

• Baking & Spices

  • 2 cups Flour
  • 1/2 cup Granulated sugar, White
  • 2 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter
  • 1 Butter
  • 2 cup Heavy cream
  • 8 oz Mascarpone
  • 1 1/2 cup Milk

• Liquids

  • 1 cup Water

Found on houseofyumm.com

Description

Ingredients

• 2 cups flour
• 4 large eggs
• 1 and 1/2 cup milk
• 1 cup water
• 6 tablespoons melted butter
• 1/4 cup white granulated sugar
• 2 teaspoons vanilla extract
• butter for the pan
• 1 cup heavy cream
• 2 tablespoons white granulated sugar
• 8 ounces mascarpone
• 1 cup lemon curd
• 1 cup heavy cream
• 2 tablespoons white granulated sugar
• 2 tablespoons lemon curd
• Optional: berries for garnishment

Directions

• Combine all of the ingredients into a blender and mix until just combined.
• Pour the batter into a sealable container and place in the refrigerator for at least an hour to let the bubbles settle. The batter can be in the fridge for up to 2 days.
• When you first remove the batter from the fridge gently stir to re-incorporate the batter.
• Heat a 10 inch non-stick pan over medium heat. Spread butter on the pan and let melt.
• Tilt pan at a 45 degree angle. Pour 1/4 a cup of the batter into the center of the pan and swirl the pan to spread the batter into a thin layer covering the bottom of the pan.
• Allow to cook for 30 seconds to 1 min. Gently peel the side of the crepe up and carefully flip it over (can use a spatula for this, just be gentle).
• Allow the other side to cook for another 30 seconds.
• Remove from the pan and place on a wire rack to cool.
• Continue until all the batter is used. Only stack the crepes once they are completely cooled.
• Crepes can be stored in a plastic bag in the refrigerator for 2-3 days.
• Pour the heavy cream into a large mixing bowl. Mix with a mixer over medium speed until thickened.
• Add in the sugar, lemon curd and mascarpone.
• Continue to mix until soft peaks form.
• Pour the heavy cream into a medium size mixing bowl. Mix with a mixer over medium speed until thickened.
• Add in the sugar and lemon curd. Continue mixing until soft peaks form.
• On dish or cake stand layer a crepe then spread about 2 tablespoons of the lemon cream filling. Top with a crepe and continue until all crepes are used.
• Spoon the lemon whipped cream on top and finish by adding the berries if desired.
• Store in the refrigerator. Enjoy!