Our friend Miriam, author of the blog The winter guest , 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 colorful. 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 dwarfs of the house helping us, because we can always ask them to spread the cream between crepe and crepe... if we dare.

I have used a basic pancake 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 delicious sweetness. The slightly suspicious color of the crepes is due to him. But if you can't find this tea, you can prepare some simple pancakes 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 can only tell you that the cake disappeared in record time. Between my partner and I we don't even leave scraps.

De Buyer iron crepe maker

INGREDIENTS

For the crepes:

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

For the lemon cream or lemon curd*:

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

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

ELABORATION

Preparation of the lemon cream or lemon curd:

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

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

Preparation of the crepes:

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, prepare the crêpes in a good crepe maker over medium-low heat, pouring in a ladleful of batter and immediately tilting the pan as you turn (or use a wooden crepe rake if you have one), to that covers the entire background. We cook the crêpes on the first side and turn them when we see that the edges begin to rise; the second side only takes a few seconds. We are piling the prepared crêpes on a plate that we will cover with a clean cotton cloth.
3. To assemble the cake, we place a first crêpe in a pretty dish or directly on a cake stand , and 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 we finish 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.