Lemon-Mascarpone Crepe Cake

Ingredients

  • 1 ¾ cups whole milk
  • 4 large eggs
  • ½ stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes
  • 1 cup all-purpose flour
  • 6 tablespoons finely ground cornmeal
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • + 9 more ingredients
    • 6 tablespoons unsalted butter, softened
    • ¾ cup sugar
    • 1 large egg, plus 3 large egg yolks
    • ¾ cup fresh lemon juice (from about 5 lemons)
    • 2 ½ cups heavy cream, divided
    • 6 tablespoons sugar, divided
    • 5 ounces mascarpone cheese
    • 1 teaspoon pure vanilla extract
    • Crushed amaretti cookies, for garnish (optional)

1. Crepes: Combine all ingredients in a blender. Puree until smooth and thoroughly combined, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to overnight. 2. Vigorously stir batter until smooth again. Melt 1/2 teaspoon butter in a 10-inch nonstick s...

View full recipe at SpringPad

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