We love crepes, we love cake, so this dessert feels like a match made in heaven!
Becky Low shares how to make this layered chocolate lemon crepe cake.
Chocolate Lemon Crepe Cake
6 tablespoons butter, divided
1 ½ cups whole milk
1 teaspoon vanilla
2 tablespoons granulated sugar
¼ teaspoon salt
1 ½ cups flour
2 tablespoons cocoa powder
Filling, see below
1- 1 ⅓ cups shaved or chopped chocolate, or chips (6-oz)
½ cup heavy cream
Sprinkles, or cocoa powder or additional powdered sugar
Finely chopped nuts, optional garnish
Melt 2-tablespoons butter. Add to a blender bowl melted butter, milk, eggs, vanilla, sugar, and salt. Cover and pulse blender to mix. Add flour and cocoa powder; blend until smooth (scraping down sides of blender bowl as needed). Refrigerate at least 30-60 minutes.
Heat 9-inch crepe pan over medium to medium-high heat. Place pat of butter on crepe pan (or generously brush with butter). Pour approximately ¼-cup crepe batter in pan. Tilt and swirl pan to coat the bottom with batter. Cook until dry looking on top and browned on bottom (about 60 seconds); turn and cook opposite side until browned, about an additional 30-40 seconds. Remove crepe from pan and repeat with remaining batter. Cool crepes while preparing filling (see recipe below).
Place large piece of plastic wrap on a flat baking sheet. Place 1 crepe in center of plastic wrap; spread with approximately ⅓-½ cup filling; stack second crepe on top filling and repeat. Continue with remaining crepes and filling. Bring edges of plastic up over crepe stack to wrap. Freeze 4-24 hours or until frozen.
Place chocolate in bowl; heat cream in microwave until hot and steamy, don’t boil. Pour cream over chocolate, set aside while chocolate melts, stir until smooth.
Unwrap crepe stack; trim sides off to create a square crepe cake. Cut cake into 4 smaller squares. Place cake pieces on wire rack over a plate or baking sheet (to catch drips). Pour chocolate over squares allow it to run off edges. Chill until chocolate sets up.
Hold a piece of paper diagonally across each crepe cake square, sprinkle uncovered half of with sifted powdered sugar, cocoa, sprinkles or chopped nuts. Place squares on serving plate to create a pinwheel. Garnish center of each square as desired. Refrigerate until ready to serve. To serve, cut each square in half. Serves 8
Lemon Cream Filling
1 package (8 oz) cream cheese, room temperature
1 ⅓ cups powdered sugar
2 cups heavy whipping cream
Zest or finely grate the peel of one lemon; measure and set aside 2-teaspoons zest. Squeeze lemon and set aside 1-tablespoon juice.
Beat together cream cheese, lemon juice with powdered sugar until smooth creamy.
Beat whipping cream until peaks form. Stir about ½ cup whipping cream into cream cheese to lighten the mixture. Fold remaining whipped cream into cream cheese. Refrigerate until ready to use.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.