Lemon Crêpe Cake
SERVES 8–10
CRÊPES (MAKES 12–15)
300g / 2¼ cups plain (all-purpose) flour
4 eggs
500ml / 2 cups full-fat milk
1 tsp vanilla extract
2 tsp lemon extract
½ tsp sea salt
butter, for frying
LEMON FILLING
780g / 3½ cups cream cheese
500g / 2¼ cups mascarpone
zest and juice of 6 lemons
3 tbsp xylitol
Whisk all the crêpe ingredients, except the butter, together in a large bowl until very smooth, then cover and transfer to the fridge to rest for 1 hour, or overnight.
Prepare the crêpe-making station, as you’re going to make about 15 in one go. Place a 25cm / 10in non-stick frying pan on the hob, with a dinner plate on the side and a knob of butter in a bowl, also on the side. You’ll need about a 70ml / 4–5 tbsp vessel or ladle for scooping the right amount of batter.
Heat the frying pan on a low–medium heat. Add a small knob of butter (you don’t want the pan too oiled) and, once melted, add the first dollop of batter, rolling the pan in a circular motion to make a crêpe. Fry gently for about 2 minutes, then flip and cook on the other side for 30–60 seconds. Transfer to the plate and repeat with the remaining batter, adding a little butter occasionally. (If the butter burns, wipe it out with a clean cloth or kitchen paper. The temperature of the pan will increase the longer it is on the hob, so be aware and manage the heat.)
Leave the cooked crêpes to cool completely while you make the lemon filling. Whisk all the ingredients together, reserving the zest of one of the lemons to decorate the top. (Store the filling in the fridge if you’re not assembling the cake imminently.) >>>
>>> Place one crêpe on a cake stand or serving plate. Pile on a scoop of the lemon filling, spread out almost to the edge, and place another crêpe on top. Repeat this layering process until you reach the final crêpe, and pile an extra serving of lemon filling on top. Transfer to the fridge to set for about 2 hours.
Just before serving, top with the reserved lemon zest. Cut into slices, as you would a cake, to serve.