Crepe cake is the best way of serving a decadent dessert for your family.
Ingredients for crepes:
- 450 g flour,
- 80 g sugar,
- 2 g salt,
- 4 eggs,
- 1 tsp. lemon zest,
- 450 ml milk,
- 5 tbsp oil,
- 500 ml sparkling mineral water
Ingredients for lemon curd:
- 150 g sugar,
- 1 tsp. lemon zest,
- 150 ml fresh lemon juice,
- 6 large egg yolks,
- 150 g butter
Method:
Mix flour, sugar, salt, eggs, lemon zest, milk, oil and sparkling mineral water with a blender. Refrigerate 20 minutes. Heat a non stick pan, sprinkle a little oil. Bakes the crepe 1 minutes and flipp, bake next part more 1 minutes. Bake every crepes and let the cool. Make lemon curd: add all ingredients in saucepan and mix it. Cook 5 – 6 minutes, but do not boil. Pour in a glass bowl and let the cool. Assemble the lemon crepe cake. The first crepe place in a serving platter. Spread with 2 tsp lemon curd, top with next crepe. Repeat the process until all crepes are used. Refrigerate the cake 2 – 3 hour before serving.
