Hey there! My name is Ale and I'm Helen's sister and occasionally her super awesome photographer! Last month I celebrated my birthday with this awesome crepe cake and I wanted to share the recipe with you guys on Sweet Helen Grace!
I absolutely love crepes, and once you get the hang of them they're really easy to make. The best crepes are incredibly thin, so making a tall crepe cake will require lots of patience. I obviously have little patience because my cake was a little stump. I recommend making this cake with some sort of cream icing in between each layer. The icing made for the Chocolate Cake with Honey Roasted Apricots would be perfect for this because it's light and won't compete with the lemon flavor. Sharing the recipe for this cake was a little challenging. I have been making crepes for so long that I can make the batter without thinking about it very much. For reference, I modified this recipe from Two of a Kind's savory crepe recipe. I hope you guys give this recipe a try! Before I begin, let me just say that this post was supposed to be called "What a Crepe-y Cake!", but this is like a serious blog, or whatever.
2 large Meyer lemons
1 cup of sugar (I used unrefined sugar)
2 cups of flour
2 cups of milk
4 large eggs
3 tablespoons of unsalted butter
1 wee pinch of salt
1 tablespoon of vanilla extract
1. Cut one lemon into thin slices, remove the seeds and toss away the ends of the lemon rind. In a medium saucepan, bring water to a rolling boil.
2. Remove the saucepan from heat and then place in the lemon slices. Gently stir them for no more than 2 minutes, remove the slices from the saucepan and immediately transfer them into an ice bath. Afterwards, drain the ice water.
3. In a skillet, combine 1 cup of water and 1 cup of sugar and dissolve the sugar on medium heat. Cut the second lemon in half and squeeze fresh lemon juice into this mixture. Once the sugar is completely dissolved and bubbling (not boiling!) add the lemon slices to the water and lower the temperature to medium low. Keep the lemon slices in simmering water until the rinds of the lemon look glassy (45 minutes-1 hour).
4. Once done, place the candied lemon slices on a waxed sheet and set aside to cool.
5. Melt the butter in a small-to-medium bowl. Combine the flour, milk, eggs, butter, pinch of salt, and vanilla extract and whisk until smooth. If you find that your mixture is thick, which was my experience using the original crepe recipe, slowly add a couple of tablespoons of milk until the consistency is runny.
6. Heat an 8-10 inch non-stick frying pan over medium to medium-low heat.
7. Lift your pan from the heat, add 1/4 cup of batter to the pan and swirl it until the bottom of the pan is completely covered.
8. Once the edges of the crepe look crisp, and the center of the crepe no longer looks uncooked, use a non-stick spatula and your fingers to flip the thin pancake over. Leave to cook for about a minute and then flip the crepe onto a plate. You want the crepe to be golden so if it's still too pale cook it for a little longer.
9. Repeat until finished with batter. Make more batter if you want a taller cake.
10. When you have finished making all of the crepes you want for your cake, stack them on whichever serving platter or tray you wish to serve it on. I recommend using an icing of your choice in between each layer.
11. Garnish cake with fresh lemon juice, candied lemons and powdered sugar. I added a couple of orange ranunculus for presentation.
* If you don't plan to use your crepes immediately after, wrap them up in foil so they don't become hard and stale.
* You can add sugar to-taste to the crepe batter for a sweeter cake.
You can also check out Ale's blog at downtomyskivvies.blogspot.com