Meyer Lemon Crepe Cake Recipes

Steps:

• CREPES In the bowl of stand mixer, add eggs, milk and vanilla. Whisk until well combined. In a small bowl, mix Artisan flour, sugar, and salt. Add to bowl of mixer and whisk again. Add butter and whisk. Let stand or refrigerate for at least 30 minutes. Using an 8" non-stick crepe or fry pan, spread some melted butter in the medium hot pan and add 1/4 cup batter to the middle of the pan. Pick the pan up and swirl the batter around to fill the bottom of the pan. Cook on medium heat until light brown spots appear on the bottom, slip large spatula under the crepe and flip it over and cook for just a minute until cooked through, but not browning the second side. Stack on parchment paper, using parchment between crepes, and continue to cook crepes until all the batter is used, adding more butter as needed. Note: If you have a 6" crepe pan you can cut in half the recipe above for the crepe batter. MEYER LEMON CURD MOUSSE Sprinkle gelatin over water and let dissolve, about five minutes. In a heavy saucepan, whisk together the eggs and yolks, add sugar, lemon juice and zest and whisk again to mix completely. Cook over medium heat, stirring constantly, until curd is thick, and coats a spoon, about 6 to 8 minutes. Off the stove, stirring constantly, add gelatin and mix in well. Stir until cooled slightly and then add butter a little at a time, until all butter is added and mixture is smooth. Strain into a bowl, cover surface of curd with plastic wrap, and chill at least 2 hours. Stir curd, and add whipped cream, mixing the two together about an hour before serving. Chill for an hour before assembling the Crepe Cake. CANDIED MEYER LEMONS Heat water and sugar together in a medium saucepan to boil, add lemons. Cover surface with parchment circle cut to fit into the saucepan. Gently simmer for about 30 minutes until lemons become translucent. Cool in syrup and then drain before using. ASSEMBLY Stack crepe on serving plate, spread with 1/4 cup mousse and continue until all crepes have been used, ending with a crepe on top. Spread the final whipped cream on top, garnish with candied lemons and serve. If you have less guests, you could use half the amount of crepes and mousse, making a shorter cake. Chef's Note: Don't be discouraged if your first crepe is not perfect, as with most pancakes, for some reason the first couple aren't as beautiful as they should be.

Steps:

• For the candied almonds: Line a baking sheet with parchment paper. Heat a medium nonstick skillet over medium heat. Add the almonds, sugar and a splash of water and stir to combine. Cook until the sugar has melted and the nuts begin to caramelize, stirring occasionally, about 10 minutes. Spread the nuts out on the parchment and cool on a baking rack until the sugar hardens, about 15 minutes.
• For the ricotta: Stir together the ricotta, zest, sugar and cream in a bowl until light and fluffy.
• For the crepes: Whisk the eggs in a medium bowl until smooth. Add the milk, zest, butter and salt and whisk until combined. Add the flour and whisk until smooth. Cover and refrigerate for at least 30 minutes and up to 1 day.
• Preheat the oven to 200 degrees F.
• Heat a 6- to-8-inch nonstick pan over medium heat; spray with nonstick cooking spray or brush with clarified butter. Ladle in a scant 1/4 cup of the crepe batter; swirl the pan and cook until the bottom sets and turns light golden brown, 30 to 45 seconds. Flip and continue cooking until the bottom is light golden brown, another 20 seconds or so. Transfer to a plate. Repeat and stack, keeping the cooked crepes warm in the oven.
• Spoon a heaping tablespoon of the ricotta on each crepe, roll up the crepes and serve with a sprinkling of candied almonds.

Steps:

• For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
• For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
• For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
• Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.

Steps:

• Whisk together flour, sugar, and salt.
• Whisk together eggs, milk, and vanilla.
• Gradually pour milk mixture into flour mixture, and whisk until smooth.
• Whisk in butter; pour mixture through a sieve to remove lumps.
• Refrigerate at least 2 hours up to overnight, in an airtight container.
• Lightly butter a crepe pan or skillet and heat over medium until it just smokes.
• Remove from heat and add 2 tablespoons batter, swirl to cover bottom of pan.
• Reduce heat to medium low, return pan to heat and cook until edges are golden and center is dry, about 30 seconds per side.
• Slide crepe onto an overturned plate; repeat with remaining batter so that you wind up with about 15 crepes; let cool (crepes can be prepared 1 day before assembling cake).
• To assemble: place 1 crepe on the serving plate, spread with 1/4 cup of the Meyer lemon curd mousse; continue layering finishing with a crepe.
• Refrigerate about an hour.
• Top with whipped cream and garnish with 3 to 4 candied lemon slices, if desired.

Steps:

• In blender, place all Crepe ingredients except additional butter. Cover; blend until smooth. Refrigerate at least 2 hours and up to 24 hours.
• In medium bowl, beat Meyer Lemon Chantilly Cream ingredients with electric mixer on high speed until peaks form. Cover; refrigerate until serving time.
• If batter has separated, stir before using. Heat 6- to 7-inch or 9- to 10-inch skillet over medium-high heat. Wipe skillet with additional butter. To make crepe in small skillet, pour 3 tablespoons batter into pan (if using large skillet, use 1/4 cup batter). Immediately tilt and rotate skillet to spread batter over bottom surface. Cook until top surface is dry. Loosen edge with spatula; flip crepe over using fingers. Cook other side about 15 seconds. Turn crepe out of skillet onto clean kitchen towel to cool. Repeat with remaining batter, wiping skillet with butter as needed and stacking crepes as fried.
• To serve immediately, cover crepes with foil; keep warm in preheated 200°F oven. For serving later, wrap crepes in plastic wrap, place in food-storage or freezer plastic bag, and refrigerate up to 3 days or freeze up to 2 months.
• To serve, place Meyer Lemon Chantilly Cream in decorating bag. Place 1 crepe at a time on work surface. Pipe a line of cream down center of crepe. Fold 1 side over cream; fold other side over top. Plate crepes on serving plates; top with raspberries. Store any remaining chantilly cream in refrigerator.