The Crepe Cookbook: Learn the Science of Sweet & Savory Crepe Recipes! by SAVOUR PRESS

Author:SAVOUR PRESS [PRESS, SAVOUR]
Language: eng
Format: epub
Published: 2018-09-05T18:30:00+00:00

Blueberry Lemon Mini Crêpe Cake Recipe

Mini crepes could be more fun to make. You can serve them at your kid’s birthday party for a change. Fill it with lemon curd and blueberries. They taste as good as the crepe cakes.

Servings: 4

Ingredients

1 cup all-purpose flour

1 1/4 cups skim milk

3/4 cups buttermilk

2 eggs

1 tablespoon sugar

1/4-1/2 cup lemon curd

1/2 cup blueberries

Directions

Blend flour, buttermilk, sugar and eggs in a food processor until smooth.

Pour in a bowl and refrigerate for 1 hour or overnight until ready to use.

In a non-stick eight-inch frying pan, heat butter or oil on medium low.

Pour gently one-fourth of the batter, swirl to coat the side of pan evenly.

With a spatula on hand, loosen the crepe edges while shaking the pan. When it shakes, it means it is cooked.

Flip and cook the other side until golden for one minute. Let stand in parchment paper to avoid sticking. Finish cooking the rest of the batter.

Cut out the crepes into rounds using a two-inch cookie cutter, and stack up the cakes.

Place the cookie cutter on the parchment paper while putting the crepe inside the cutter.

Add the lemon curd and pile another crepe on top and press lightly down to smooth out the lemon curd below.

Continue with these steps until all the mini crepes are piled up.

Slightly press down on top of the crepe and pull out the cookie cutter up. Top the mini crepes with blueberries.

Serve!

Nutritional Information: 333 calories; 15 g fat; 185 mg cholesterol; 220 mg sodium; 43.6 g carbohydrate; 1.3 g dietary fiber; 12.2 g protein; 19 g sugars.

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