Omnivore's Cookbook · by Maggie Zhu★ 5.0 (2)

Lemon Creme Crepe Cake

Name: Lemon Creme Crepe Cake
Prep time: 90 min
Cook time: 40 min
Total time: 130 min
Yield: 1, 1 crepe cake 9" cake (8 to 12 slices)
Cuisine: french
Ingredients: 4 lemons’ zest; 1 1/2 cups sugar; 5 tablespoons butter (, softened); 4 eggs; 2/3 cup lemon juice ((about 5 to 6 lemons)); 1 cup milk; 1/2 cup water ((room temp)); 4 large eggs; 4 tablespoons butter (, melted); 1/2 cup all-purpose flour; 1/2 cup rice flour ((*Footnote 1)); 2 tablespoons granulated sugar; pinch of salt; 3 cups heavy cream; 1/2 cup powdered sugar; 2 teaspoon vanilla extract; 1/4 teaspoon salt

NUTRITION · PER SERVING130M COOK

CAL 25%·PRO 14%

CARBS 42G34% OF CAL

0G FIBER11G OTHER31G TOTAL SUGAR

FAT 35G62% OF CAL

21G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thin, airy crepes layered with tangy lemon curd filling and topped with whipped cream. An elegant and refreshing dessert for special occasions.

dessertfrenchbaked goodvegetarian

View the full recipe on Omnivore's Cookbook →

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Ingredients

serves 1

4 lemons’ zest
1 1/2 cups sugar
5 tablespoons butter (, softened)
4 eggs
2/3 cup lemon juice ((about 5 to 6 lemons))
1 cup milk
1/2 cup water ((room temp))
4 large eggs
4 tablespoons butter (, melted)
1/2 cup all-purpose flour
1/2 cup rice flour ((*Footnote 1))
2 tablespoons granulated sugar
pinch of salt
3 cups heavy cream
1/2 cup powdered sugar
2 teaspoon vanilla extract
1/4 teaspoon salt

At a glance

PER SERVING · TIME 130M