If you haven’t decided what to serve your Easter guests yet, maybe this will inspire you:
These delicate layers of crepes, raspberry jam, whipped cream and lemon curd will melt in your mouth. (I should know, I just ate a piece. hee hee)
Lemon Mousse & Raspberry Crepe Cake
First, the crepes.
It’s definitely worth making your own. Just think, it’s the only step where you really have to cook. 🙂
This is my go-to recipe because it produces flavorful crepes that are sturdy enough to handle.
Makes 16 9″ crepes
NOTE: Make sure your ingredients are at the mentioned temperatures.
- 6 Tablespoons unsalted butter, melted and cooled
- 5 Tablespoons sugar
- 1 Tablespoon vanilla
- 1 1/2 cups whole milk or half n half, room temperature
- 1 cup water, room temperature
- 2 cups sifted all-purpose flour
- 4 large eggs, room temperature
- Large pinch of salt
- 1 teaspoon finely-grated lemon zest, optional
Whisk butter and sugar until smooth. Stir in vanilla, milk and water.Whisk in flour until smooth.
Beat in eggs one at a time until just combined. Stir in salt and lemon zest.
Heat a butter-coated crepe pan or non-stick skillet over medium-high heat.
Pour 1/3 cup batter into the center of the pan and quickly rotate the pan around to cover the bottom:
Cook crepe for one minute. Loosen edges with a spatula and carefully flip crepe over. Cook another minute.
Transfer to a plate to cool.
Allow crepes to cool completely. Wrap tightly in plastic wrap and refrigerate until ready to use.
Lemon Curd Mousse
- 1 1/2 cups heavy whipping cream
- 1 heaping cup lemon curd, homemade or store-bought
Pour cream into a large bowl and place in the freezer for 5-10 minutes. Chill beaters as well.
Remove bowl from freezer and whip at highest setting until firm like whipped cream (3-5 minutes).
Gently fold lemon curd into whipped cream in a figure-eight pattern with a spatula until fully incorporated.
Cover and chill until ready to use.
NOTE: It is best to assemble the cake the day you will be serving it.
You will need:
- 15 crepes
- Lemon curd mousse
- Jar of raspberry jam
- Fresh strawberries, sliced length-wise 1/4″ thick
Center a crepe onto a plate or platter. Spread with a thin layer of mousse (about 3 Tablespoons).
Place a crepe on top of mousse and add a thin layer of jam (about 2 Tablespoons).
Continue layering crepes, mousse and jam.
When you get to the 7th crepe, top with mousse and a layer of strawberries:
Cover strawberry layer with a crepe and lightly press to push out any bubbles in the cake.
Continue building layers.
Once you have finished building the cake, spread a thin layer of jam on the top crepe followed by a thick layer of mousse.
Top with sliced berries.
Chill cake for at least an hour before serving to allow the layers to settle.
Serve. Eat. Repeat.