Crepe Cake with Lemon Yoghurt Cream
Khanh OngIngredients:
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:
- Place all the ingredients in a blender to blend
- 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
- Remove and set aside and repeat. Once crepe is cool start to stack.
Greek Yoghurt Lemon Cream:
- In a large bowl mix all the ingredients.
- Set aside to layer
To Serve:
- Place one crepe down and spread a thin layer of lemon yoghurt cream on top
- Place another crepe down and repeat stacking as you go.
- Top with lemon slices and powdered sugar
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