Crepes and lemon cream cake

Our friend Miriam, author of the blog El invitado de invierno , brings us an original crêpe cake that she has made using the De Buyer iron crepe maker . I hope you enjoy it!

Crepe cakes are perhaps not very popular in our country, but they are easy, pretty and very showy. In addition to being versatile due to the wide variety of creams that we can use to fill them. And if we play with adding flavors to the crepes themselves, the variety that we can prepare is almost infinite. It is also a type of cake that lends itself to the dwarves of the house helping us, since we can always ask them to spread the cream between crepes... if we dare.

I have used a basic crepe batter that I have flavored with matcha tea. Matcha tea is a ground green tea traditionally used in Japan, with a characteristic green color and that is deliciously sweet. It is to him that the slightly suspicious color of the crepes is due. But if you can't find this tea, you can prepare some simple crepes without further ado.

For the filling I chose a pastry cream flavored with lemon, a flavor that contrasts perfectly with that of matcha tea. I won't tell you more than the cake disappeared in record time. Between my partner and I we don't even leave the scrapes.

De Buyer iron crepe maker

INGREDIENTS

For the crepes:

• 3 medium eggs
• 250 ml of whole milk
• 2 tablespoons of olive oil
• 1 pinch of salt
• 130 g pastry flour
• 1 spoon of sugar
• ½ tablespoon of matcha tea

For the lemon curd or lemon curd*:

• 450 ml of whole milk
• 50ml lemon juice
• 2 eggs
• 130 g of white sugar
• 35 g of cornstarch
• the zest of a lemon
• 20g butter

*If you want to avoid preparing the lemon curd, you can also choose to use quality packaged lemon curd, such as Tiptree .

ELABORATION

Preparation of the lemon curd or lemon curd:

We must prepare the lemon cream in advance to allow time for it to cool before assembling the cake.

1. Grate the lemon skin and reserve the zest. Pour the milk into a saucepan , add the lemon zest and sugar, and heat slowly until it boils. Turn off the heat and cover the saucepan.
2. While the milk is heating, we crack the eggs and beat them. When the milk is hot, we add milk to the eggs by spoonfuls and without stopping beating them, so that they do not curdle. So until you have added at least half of the milk.
3. Add the lemon juice and chunked butter to the mixture and return it to the milk pan. We heat the mixture again slowly over the fire, without stopping to stir at any time with rods, until it boils.
4. When it has boiled slightly and thickened, we pour it into a low and wide container, cover the surface with plastic and let it cool.

Preparation of the crêpes:

1. Put all the ingredients in a blender and beat until everything is well mixed. Cover the container and let the dough rest for at least half an hour, so that the flour and tea hydrate well.
2. After resting, we prepare the crêpes in a good crepe maker over medium-low heat, pouring in a ladle of the batter and immediately tilting the pan while turning it (or use a wooden crêpe rake if you have one), to cover the entire background. Cook the crêpes on the first side and turn them over when we see that the edges begin to rise; the second side only takes a few seconds. We are piling up the prepared crê pes on a plate that we will cover with a clean cotton cloth.
3. To assemble the cake, we place a first crêpe in a beautiful dish or directly on a cake stand , and we spread the cream on top, in a thin layer. Lay the second crêpe on top of the cream and spread it again. We repeat the operation until finishing the cake with the last crêpe .
4. Sprinkle the cake with sugar, matcha tea or more lemon zest on top.

This cake keeps very well from one day to the next, always well covered with plastic, so it can be prepared in advance.