Ingredients
Scale
1½ cups All-purpose flour
2 tablespoons Granulated sugar
½ teaspoon Salt
3 Large eggs
2 cups Whole milk
4 tablespoons Unsalted butter, melted
1 teaspoon Vanilla extract
4 Large egg yolks
½ cup Granulated sugar
½ cup Fresh lemon juice
1 tablespoon Lemon zest
4 tablespoons Unsalted butter, cold, cubed
2 cups Heavy whipping cream
¼ cup Powdered sugar
2 pounds Fresh strawberries
Fresh mint leaves (optional)
Instructions
- Prepare the Crepe Batter: In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk the eggs, then add the milk, melted butter, and vanilla extract. Combine the mixtures, cover, and refrigerate for at least 30 minutes
- Make the Lemon Curd: In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat until thickened, then stir in cold butter until smooth. Chill until firm
- Cook the Crepes: Heat a non-stick skillet over medium-low and cook crepes using ¼ cup of batter until edges are golden. Repeat until all batter is used
- Whip the Cream: In a chilled bowl, mix heavy cream and powdered sugar until stiff peaks form
- Prepare the Strawberries: Wash and slice strawberries, reserving some whole for garnishing
- Assemble the Cake: Layer crepes with lemon curd, whipped cream, and strawberries, finishing with a crepe on top. Frost with whipped cream and garnish with strawberries and mint
- Chill: Refrigerate the assembled cake for at least 2 hours before serving
Notes
Resting the batter is key for tender crepes.
The first crepe is a tester; adjust cooking as needed.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Layering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 200mg