Martha Stewart Lemon Crepe Cake Recipe
Try this Martha Stewart Lemon Crepe Cake Recipe. It is the best way to enjoy a sophisticated crepe cake that features paper-thin pancakes and a silky.
Ingredients
- For the Crepe Batter:
- 3/4 cup 1 1/2 sticks of unsalted butter, melted and browned.
- 3 cups of whole milk at room temperature.
- 6 large eggs at room temperature.
- 1 1/2 cups of all-purpose flour.
- 2 tablespoons of granulated sugar.
- A pinch of salt.
- For the Lemon Cream Filling:
- 2 cups of heavy whipping cream cold.
- 1/4 cup of powdered sugar.
- 1 cup of high-quality lemon curd store-bought or homemade.
- 1 teaspoon of pure vanilla extract.
- Fresh raspberries and mint for garnish.
Instructions
Prep the Batter
- In a blender, combine the milk, eggs, flour, sugar, salt, and browned butter. Pulse until the batter is completely smooth with no lumps.
Rest the Batter
- Pour the batter into a bowl, cover it with plastic wrap, and let it rest in the refrigerator for at least 1 hour. This ensures the crepes are tender.
Cook the Crepes
- Heat your non-stick skillet over medium heat. Lightly butter the pan. Pour 1/4 cup of batter into the pan, swirling it quickly to cover the bottom.
Flip and Stack
- Cook for 1 minute until the edges are golden. Flip and cook for 30 seconds. Repeat until all batter is used (about 25-30 crepes). Let them cool completely.
Whip the Cream
- In a chilled bowl, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold in the lemon curd and vanilla extract until smooth.
Build the Layers
- Place one crepe on a serving plate. Spread a thin, even layer of lemon cream (about 3 tablespoons) over the top. Repeat until all crepes are stacked.
The Final Chill
- Cover the cake lightly with plastic wrap and refrigerate for at least 4 hours (or overnight). This allows the layers to bond so you can slice it cleanly.
Decorate and Serve
- Before serving, dust the top with powdered sugar. Garnish with fresh raspberries and a few sprigs of mint for a beautiful pop of color.
Notes
- Brown the butter. Martha’s secret to a nutty, professional crepe flavor is cooking the butter until it turns amber and smells like toasted hazelnuts.
- Rest is mandatory. Do not skip the 1-hour rest for the batter; it allows the gluten to relax, making the crepes thin and soft instead of rubbery.
- Use a cold pan. If your pan gets too hot, the batter will set before you can swirl it. Occasionally lift the pan off the heat to cool it down.
- Even spreading. Use an offset spatula to spread the cream all the way to the edges of the crepes to ensure the cake doesn't look "domed" in the center.
- Trim the edges. For a perfectly professional look, place a plate over your stack of cooked crepes and trim the edges with a sharp knife before assembly.
- Slice cold. Always use a very sharp, thin knife and slice the cake while it is still cold from the fridge to get those beautiful, distinct layers.