Meyer Lemon Crepe Cake Recipe

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Meyer Lemon Crepe Cake
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Ingredients
18
Count
Nutrition
264
Calories
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Ingredients:

Directions:

  1. CREPES:
  2. 1. 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.
  3. 2. Lightly coat a 6-inch or 8-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.
  4. 3. Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
  5. 4. 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 about 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
  6. 5. Top crepe cake with whipped cream and if you can find them, candied lemon peel.
  7. DIRECTIONS FOR LEMON CURD MOUSSE:
  8. 1. Sprinkle gelatin over water; let stand until softened, about 5 minutes.
  9. 2. Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, about 10-12 minutes.
  10. 3. Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
  11. 4. Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set. at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using. Recipe adapted from Martha Stewart Magazine.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 264.24 Kcal (1106 kJ)
Calories from fat 123.67 Kcal
% Daily Value*
Total Fat 13.74g 21%
Cholesterol 163.57mg 55%
Sodium 127.62mg 5%
Potassium 119.09mg 3%
Total Carbs 29.22g 10%
Sugars 20.94g 84%
Dietary Fiber 0.28g 1%
Protein 6.77g 14%
Vitamin C 2.5mg 4%
Vitamin A 0.3mg 10%
Iron 0.8mg 4%
Calcium 79.5mg 8%
Amount Per 100 g
Calories 198.97 Kcal (833 kJ)
Calories from fat 93.12 Kcal
% Daily Value*
Total Fat 10.35g 21%
Cholesterol 123.16mg 55%
Sodium 96.09mg 5%
Potassium 89.67mg 3%
Total Carbs 22.01g 10%
Sugars 15.77g 84%
Dietary Fiber 0.21g 1%
Protein 5.1g 14%
Vitamin C 1.9mg 4%
Vitamin A 0.2mg 10%
Iron 0.6mg 4%
Calcium 59.9mg 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

  • 6.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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