Lemon Curd Crêpe Cake Recipe

Name: Lemon Curd Crêpe Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 9 None large eggs; 1 tbsp vegetable oil; 1 1/4 cups milk; 2 tsp finely grated lemon zest; 3/4 cup lemon juice; 1 2/3 cups granulated sugar; 1/2 cup butter, chopped; 2 tsp powdered gelatin, bloomed in 2 tbsp cold water for 5 mins; None None candied lemon zest, to decorate

Servings: persons

3/4 cup all-purpose flour
9 None large eggs
1 tbsp vegetable oil
1 1/4 cups milk
2 tsp finely grated lemon zest
3/4 cup lemon juice
1 2/3 cups granulated sugar
1/2 cup butter, chopped
2 tsp powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
None None candied lemon zest, to decorate

1
Line base and sides of deep 8 inch cake pan with plastic wrap.
2
Place flour in a medium bowl. Make a well in the center. Combine 3 eggs, oil and milk then gradually whisk into flour. Strain batter into a large measuring cup. Cover and let stand for 30 mins.
3
Grease a crepe pan or small, heavy-bottomed nonstick frying pan and place over high heat. Add 2 tbsp batter to pan, tilting pan to coat base evenly. Cook over low heat, loosening edge with spatula, until crepe is browned lightly. Flip over and brown other side. Remove from pan. Repeat with remaining batter to make 12 crepes.
4
Combine lemon zest, lemon juice, sugar, butter and remaining eggs in a large, heatproof bowl. Place bowl over a large saucepan of simmering water. Cook, stirring, for 15 mins, or until lemon curd coats the back of a spoon. Add bloomed gelatin and gently heat until dissolved. Strain into a clean bowl.
5
Place a crepe in prepared pan then spread 1/4 cup lemon curd over top. Repeat layering with remaining crepes and curd, finishing with a crepe layer. Cover and refrigerate overnight, or until firm. Decorate with candied lemon zest.

1023

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 9 None large eggs, 1 tbsp vegetable oil, 1 1/4 cups milk, and more.

Yes, Lemon Curd Crêpe Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Curd Crêpe Cake

How did you like this recipe?

Frequently Asked Questions