Lemon crêpe cake
for the lemon curd
- 75g unsalted butter
- 150g Tate & Lyle Golden Granulated Sugar
- 120ml lemon juice (about 2 large lemons)
- 2 large eggs
for the crepes: makes 24
- 225g plain flour
- 25g Tate & Lyle Golden Caster Sugar
- pinch salt
- 2 large eggs
- 2 large egg yolks
- 570ml (1pt) milk
- 2 tbsp vegetable oil (plus extra for frying)
for the filling & decoration
- 570g mascarpone
- 50g whole candied peel (cut into fine strips)
HOW TO MAKE THIS RECIPE
- You will need 20 x 15cm (6”) squares of parchment paper for stacking the crêpes.
- Make the lemon curd first by putting the butter, Tate and Lyle Golden Granulated Sugar and lemon juice in a microwaveable bowl. Microwave on high for 4 minutes, removing and whisking every minute until the butter has melted and the sugar has dissolved.
- Beat the eggs and then whisk them into the slightly cooled lemon mixture. Return to the microwave and cook for a further 1½-2 minutes, removing and whisking every 30 seconds otherwise you will end up with scrambled eggs. The curd should be smooth and the thickness of lightly whipped cream. Pass through a sieve set over a bowl and leave to cool.
- For the crêpes, mix the flour, Tate & Lyle Golden Caster Sugar and salt together in a mixing bowl. Make a well in the centre and mix in the eggs and egg yolks. Using a wooden spoon start adding the milk to the eggs and very gradually draw in the flour to get a smooth mixture the consistency of single cream. Stir in the oil. Otherwise, put all the ingredients into a food processor and whiz until smooth. Transfer to a jug.
- Put a 18cm (7”) crêpe or a heavy non-stick frying pan over a fairly high heat, add a trickle of oil and when it just starts to smoke pour in about 2 tablespoons of the batter, quickly swirling the pan to evenly coat the base. Cook for about 30 seconds until the edges are golden and the centre is dry. Using a palette knife, loosen around the edges, gently flip the crêpe over and cook on the other side for a few seconds, until lightly browned. Slide the crêpe onto a plate, cover with a square of paper. Repeat the process with the remaining batter, oiling the pan frequently and stacking the crêpes. Leave to cool.
- In a bowl beat the mascarpone, then fold in the lemon curd. Set aside 3 heaped tablespoons of the mixture for decorating.
- To assemble the cake, place 1 crêpe on a flat serving dish, spread to the edges with a little of the lemon curd mascarpone and top with another crêpe. Continue layering crêpes and lemon mascarpone, finishing with a crêpe on top. Lightly cover with cling film and chill for 30 minutes to make cutting a little easier – don’t over chill.
- To serve, top the cake with the reserved lemon mixture, scatter over the candied peel and serve cut into wedges.
The lemon curd can be made up to 4 weeks ahead and stored in the fridge.
Make the pancakes the day before, cover and chill in the fridge.