Meyer Lemon Crepe Cake Recipe

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Meyer Lemon Crepe Cake
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Ingredients
19
Count
Nutrition
206
Calories
Total time
20
Minutes
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Ingredients:

  • prep time includes all refrigeration
  • 3/4 cup. flour
  • 1/2 cup. sugar
  • 1/4 tsp. salt
  • 3 large eggs, room temp .
  • 1/2 tblsp. vanilla
  • 6 tblsp. unsalted butter, melted, plus more(for coating pan)
  • meyer lemon curd mousse
  • for mousse
  • 1 tblsp. cold water
  • 1 cup. sugar
  • 1 tblsp + 2 tsps. finely grated lemon zest
  • 3/4 cup. lemon juice
  • 6 tblsp. unsalted butter
  • 1 cup. heavy cream , whipped

Directions:

  1. Remember about patience, this cake is worth it...
  2. Whisk together flour, sugar, salt, in a large bowl
  3. Whisk together milk, eggs, and vanilla in a med. bowl
  4. Gradually add milk mixture to the flour mixture,whisk whisk whisk until it's very smooth(no lumps)
  5. Refrigerate at least 2 hours, or overnight
  6. Lightly coat a 6 crepe pan, or nonstick skillet, with butter
  7. Heat over medium until just starting to smoke
  8. Remove from heat, pour about 2 tblsp. batter into center;
  9. Swirl to cover the bottom of pan
  10. Reduce heat to med-low, return pan to heat.
  11. Cook until edges are golden and the center is dry, about 30 sec. per side, slide crepe onto an overturned plate.
  12. Repeat with remaining batter, coating pan with butter as needed, and stacking the crepes. let them cool.( calls for 15 crepes)
  13. For mousse:
  14. Sprinkle gelatin over the water, let stand until softened, about 5 min.
  15. Whisk together eggs, yolks in a small saucepan
  16. Whisk in sugar, zest and juice
  17. Cook, whisking constantly, over medium low heat, until mixture is thick enough to coat the back of a wooden spoon, about 8-10 min.
  18. Remove from heat, add gelatin, stirring constantly until gelatin dissolves
  19. Add butter one piece at a time, stirring after each addition until smooth
  20. Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible, discard any undissolved gelatin or bits of egg.
  21. Lay plastic wrap directly on the top of the curd(prevents a skin from forming), and refrigerate at least 2 hrs. or overnight
  22. Stir the curd, gently fold in the whipped cream.
  23. Refrigerate at least 1 hr.,stir before using
  24. Take heart, you're almost done
  25. Place 1 crepe on a flat serving dish,
  26. Spread about 1/4 c. of the mousse on the crepe
  27. Continue layering crepes and mousse
  28. End with a crepe for the top layer
  29. Garnish with whipped cream
  30. Really enjoy because this took a while.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 206.08 Kcal (863 kJ)
Calories from fat 76.88 Kcal
% Daily Value*
Total Fat 8.54g 13%
Cholesterol 122.71mg 41%
Sodium 313.37mg 13%
Potassium 123.46mg 3%
Total Carbs 27.31g 9%
Sugars 16.47g 66%
Dietary Fiber 1.04g 4%
Protein 6.03g 12%
Vitamin C 6.1mg 10%
Iron 1.2mg 7%
Calcium 83.4mg 8%
Amount Per 100 g
Calories 185.52 Kcal (777 kJ)
Calories from fat 69.21 Kcal
% Daily Value*
Total Fat 7.69g 13%
Cholesterol 110.47mg 41%
Sodium 282.1mg 13%
Potassium 111.14mg 3%
Total Carbs 24.58g 9%
Sugars 14.83g 66%
Dietary Fiber 0.93g 4%
Protein 5.43g 12%
Vitamin C 5.5mg 10%
Iron 1.1mg 7%
Calcium 75.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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