Imagine a dessert so delicate, so breathtakingly beautiful, that it looks like it was crafted by angels in a Parisian kitchen. Our Lemon Raspberry Crepe Cake is not just a dessert—it's a culinary masterpiece that will transport your taste buds to the romantic streets of France. With layers of silky thin crepes, tangy lemon curd, and bursts of fresh raspberries, this show-stopping treat is guaranteed to make your guests swoon and your Instagram followers green with envy.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 cup lemon curd
- 1 cup fresh raspberries
Instructions
- In a large mixing bowl, whisk together the all-purpose flour and granulated sugar until well combined.
- Create a well in the center of the dry ingredients and crack the two large eggs into it. Begin whisking the eggs gradually, incorporating the surrounding flour mixture.
- Slowly pour in the milk while continuously whisking to create a smooth, lump-free batter. Add the melted butter and mix until the batter is silky and has a consistent texture.
- Let the crepe batter rest at room temperature for 30 minutes to allow the flour to fully hydrate and any air bubbles to settle.
- Heat a non-stick crepe pan or 8-inch skillet over medium heat. Lightly grease the pan with a small amount of butter.
- Pour approximately 1/4 cup of batter into the pan, quickly tilting and rotating to spread the batter into a thin, even layer.
- Cook each crepe for about 1-2 minutes until the edges become golden and the surface looks set. Gently flip and cook the other side for an additional 30 seconds.
- Transfer the cooked crepes to a cooling rack, stacking them with parchment paper between each layer to prevent sticking.
- Once all crepes are cooled, begin assembling the cake by spreading a thin layer of lemon curd on each crepe.
- Carefully layer the crepes, spreading lemon curd and occasionally adding fresh raspberries between each layer.
- Continue stacking and layering until all crepes are used, creating a tall, multilayered cake.
- For the final presentation, dust the top with powdered sugar and garnish with fresh raspberries.
- Refrigerate the crepe cake for at least 1 hour before serving to allow the layers to set and flavors to meld together.
- Slice and serve chilled, enjoying the delicate layers of crepes, tangy lemon curd, and fresh raspberries.
Tips
- Let your crepe batter rest! This crucial 30-minute resting period allows the flour to fully hydrate, ensuring smoother, more tender crepes.
- Use a non-stick pan and practice your crepe-making technique. The first few crepes are always a learning experience, so don't get discouraged.
- Keep your crepe layers thin and even. Consistency is key to a beautiful, stable crepe cake.
- Cool your crepes completely before assembling to prevent soggy layers.
- Use a light hand when spreading lemon curd and placing raspberries to maintain the cake's structural integrity.
- Refrigerate the cake for at least an hour before serving to help the layers set and enhance the flavor melding.
- For a professional finish, use a sharp, clean knife when slicing to get perfect, Instagram-worthy layers.
Nutrition Facts
Calories: 181kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
