If you like crepes, you’ll love this French Mille-inspired crepes cake! This delicious cake is comprised of tender crepes, a luscious lemon whipped cream filling in-between each and every layer, and topped with fresh strawberries.
1 lemon, zested (about 2 teaspoons)
1/4 cup + 2 tablespoons (90 ml) lemon juice
1/4 cup + 2 tablespoons (75 g) sugar
1/4 teaspoon kosher salt
2 tablespoons (28 g) unsalted butter, cut into parts
1/4 teaspoon almond extract
1/4 cup (45 g) white chocolate, chopped
1 1/2 cups (375 ml) buttermilk
1 1/2 cups (375 ml) water
2 lemons, zested
3 teaspoons vanilla extract
1/2 teaspoon almond extract
2 tablespoons (28 g) unsalted butter, melted, plus more for cooking, if needed
1/2 cup (100 g) granulated sugar
1/4 teaspoon kosher salt
2 1/2 cups (337 g) all-purpose flour
1/2 cup (125 g) brick cream cheese, room temperature
1/4 cup (35 g) icing sugar
2 cups (500 ml) 35% cream
1 cup (150 g) strawberries, halved
1/4 cup (30 g) almonds, sliced and toasted
For the Lemon Curd
For the lemon curd, whisk together the lemon zest, lemon juice, sugar, salt and eggs in a medium heat-proof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about ten minutes.
Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate, until melted. Cover the surface of the curd with plastic and transfer it to the fridge to cool completely.
For the Crepe
Meanwhile, make the crepes by combining the buttermilk, water, eggs, lemon zest, two teaspoons of vanilla, almond extract, melted butter, sugar and salt in a blender and blitzing to combine.
Add the flour and blitz again until smooth.
Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
Once the batter has rested, heat a nine-inch non-stick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to one minute on the first side, flip and cook for another 15 to 30 seconds or until lightly golden.
Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they’re sticking. Allow the crepes to cool to room temperature.
Make the Frosting
Meanwhile, beat the cream cheese and icing sugar in a large bowl with a hand mixer.
Add in the remaining one teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff.
To assemble, lay one of the crepes onto a serving plate and add a heaping ¼ cup of the cream mixture onto the crepe and spread evenly. Top with another crepe and spread with two to three tablespoons of lemon curd. Continue layering, alternating fillings until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake as well as any remaining cream and curd to the fridge for at least one hour or up to two days to set up.
When ready to serve, peel away the plastic and dollop, spread, or pipe the remaining cream and/or curd over top and decorate with halved strawberries and toasted almonds. Serve and enjoy!
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