Crepe Cake with Lemon Yoghurt Cream

Khanh Ong

Ingredients:

Crepe cake:

  • 3/4 cup of warm water
  • 1 cup of milk
  • 1/3 cup of Jalna greek yoghurt
  • 5 large eggs
  • 1/3 cup of melted butter plus more for cooking
  • 1 1/3 cup plain flour
  • 3 tbsp caster sugar
  • a pinch of salt

Greek Yoghurt Lemon Cream:

  • 1 cup Jalna greek yoghurt
  • 2 tbsp honey
  • Zest and juice of 1 lemon
  • 1 tsp vanilla bean paste

To Serve:

  • 2 whole lemons ( thinly sliced on a mandolin)
  • Icing sugar

Method:

Crepe Cake:

  1. Place all the ingredients in a blender to blend
  2. Heat a large flat pan add a tiny bit of butter and ladle in 3 tbsp of batter and cook for 30 secs each side
  3. Remove and set aside and repeat. Once crepe is cool start to stack.

Greek Yoghurt Lemon Cream:

  1. In a large bowl mix all the ingredients.
  2. Set aside to layer

To Serve:

  1. Place one crepe down and spread a thin layer of lemon yoghurt cream on top
  2. Place another crepe down and repeat stacking as you go.
  3. Top with lemon slices and powdered sugar

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