Reviews Add Rating & Review 108 Ratings 5 star values: 26 4 star values: 39 3 star values: 32 2 star values: 8 1 star values: 3
Back to Meyer Lemon Crepe Cake All Reviews for Meyer Lemon Crepe Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Meyer Lemon Crepe Cake Recipe Summary Servings: 12
Ingredients Ingredient Checklist 3/4 cup all-purpose flour 1/2 cup sugar 1/4 teaspoon salt 1 1/4 cups whole milk, room temperature 3 large eggs, room temperature 1/2 tablespoon pure vanilla extract 6 tablespoons cold unsalted butter, melted, plus more, melted, for pan Meyer Lemon Curd Mousse 1/4 cup heavy cream, whipped Candied Meyer Lemons, optional
Cook’s Notes Plain crepes can be refrigerated for up to 1 day.
Gallery Meyer Lemon Crepe Cake
Recipe Summary Servings: 12
Gallery
Meyer Lemon Crepe Cake
Meyer Lemon Crepe Cake
Meyer Lemon Crepe Cake
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 3/4 cup all-purpose flour 1/2 cup sugar 1/4 teaspoon salt 1 1/4 cups whole milk, room temperature 3 large eggs, room temperature 1/2 tablespoon pure vanilla extract 6 tablespoons cold unsalted butter, melted, plus more, melted, for pan Meyer Lemon Curd Mousse 1/4 cup heavy cream, whipped Candied Meyer Lemons, optional
Directions
Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
Top crepe cake with whipped cream and 3 or 4 candied lemon slices.
Cook’s Notes Plain crepes can be refrigerated for up to 1 day.
Cook’s Notes
Plain crepes can be refrigerated for up to 1 day.
Reviews
Add Rating & Review 108 Ratings 5 star values: 26 4 star values: 39 3 star values: 32 2 star values: 8 1 star values: 3
Reviews
Add Rating & Review 108 Ratings 5 star values: 26 4 star values: 39 3 star values: 32 2 star values: 8 1 star values: 3
Add Rating & Review
108 Ratings 5 star values: 26 4 star values: 39 3 star values: 32 2 star values: 8 1 star values: 3
108 Ratings 5 star values: 26 4 star values: 39 3 star values: 32 2 star values: 8 1 star values: 3
108 Ratings 5 star values: 26 4 star values: 39 3 star values: 32 2 star values: 8 1 star values: 3
5 star values: 26 4 star values: 39 3 star values: 32 2 star values: 8 1 star values: 3
All Reviews for Meyer Lemon Crepe Cake
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Meyer Lemon Crepe Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
