Lemon Vanilla Crêpe Cake Layers (Print Version)
# Ingredients:
→ For the Filling and Topping
01 -
1 1/2 cups milk
02 -
Zest of 1 lemon, removed with a vegetable peeler
03 -
1/2 cup granulated sugar
04 -
3 tablespoons cornstarch
05 -
1 1/2 teaspoons pure vanilla extract
06 -
1 large egg plus 1 egg yolk
07 -
4 ounces white chocolate, finely chopped
08 -
1 3/4 cups cold heavy cream
09 -
3 tablespoons confectioners’ sugar
10 -
Red, white and blue nonpareils, for topping
→ For the Crêpes
11 -
1 1/2 cups all-purpose flour
12 -
3 large eggs
13 -
2 cups milk
14 -
4 tablespoons unsalted butter, melted, plus more for the pan
15 -
1/4 cup granulated sugar
16 -
1/2 teaspoon pure vanilla extract
17 -
1/4 teaspoon salt
18 -
2 teaspoons red gel food coloring
# Instructions:
01 -
Heat the milk and lemon zest in a saucepan over medium heat until simmering. Meanwhile, whisk together the granulated sugar, cornstarch, vanilla, whole egg, and egg yolk in a medium bowl until smooth. While whisking, pour the hot milk mixture into the sugar mixture; whisk until smooth, then pour the mixture back into the saucepan. Reduce the heat to medium-low and cook, whisking constantly, until the filling comes to a boil and is very thick, about 4 minutes. Add the white chocolate and stir until melted. Remove from heat and strain the filling through a fine-mesh sieve into a medium bowl, pressing it through with a rubber spatula. Press plastic wrap directly onto the surface and refrigerate until set and cold, at least 1 1/2 hours.
02 -
Beat 1 cup heavy cream and 2 tablespoons confectioners’ sugar with a mixer until stiff peaks form. Stir one-quarter of the whipped cream into the cold filling, then gently fold in the rest. Refrigerate the filling until set, at least 1 hour.
03 -
Combine the flour, eggs, milk, melted butter, granulated sugar, vanilla, and salt in a blender and blend until smooth, scraping down the sides. Add the food coloring and blend to combine. Let sit 1 hour.
04 -
Heat a 10-inch nonstick skillet over medium heat until hot. Lightly brush with butter, then pour in 1/4 cup batter; quickly tilt and swirl the pan to coat the bottom. Cook until the underside of the crêpe is dry and the top is firm, about 1 minute. Flip and cook until dry on the second side, 30 seconds (do not let the crêpes brown). Invert onto a parchment-lined baking sheet. Repeat to make about 15 crêpes, stacking them as you go and buttering the pan as needed.
05 -
Put 1 crêpe on a platter and spread to the edge with a scant 1/4 cup filling. Repeat with the remaining crêpes and filling, ending with a crêpe. Refrigerate the cake overnight.
06 -
Whisk together the remaining 3/4 cup heavy cream and 1 tablespoon confectioners’ sugar in a large bowl until soft peaks form. Spread on the cake. Top with nonpareils.