Layered Lemon Crepe Cake
Serves: make 24 crepes
 
Ingredients
  • 2 cups whole milk
  • 8 large eggs
  • 2 cups all-purpose flour
  • 6 tablespoons unsalted butter, melted
  • ½ teaspoon salt
  • zest from 3 lemons
  • 2 tablespoons sugar
  • 1 cup heavy whipping cream or 2 cups ricotta
  • fresh fruit of choice for layer OR a fruit sauce or jam
Instructions
  1. Thoroughly whisk together the milk, eggs, flour, butter, and salt. Refrigerate for 30 minutes, or prepare the batter a day ahead.
  2. Heat a medium, nonstick skillet over medium heat and brush lightly with oil. Pour in about ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan.
  3. Cook until golden, about two minutes. Then, flip the crepe and cook the other side for about two more minutes. Transfer to a plate to cool.
  4. Repeat with remaining batter.
  5. Whip the ricotta or heavy cream with the sugar until smooth and fluffy.
  6. Once the crepes have cooled, layer on a plate, alternating between the cream filling, fresh fruit and a crepe layer.
Notes
adapted from Real Simple

Not into lemon? Leave it out! And just enjoy vanilla crepes.

Want a smaller crepe cake? Cut the batter recipe in half.
Recipe by Honest Cooking at https://honestcooking.com/festive-food-pairings-with-prosecco/