My mom is the kind of wonderful person that would let me have random tea parties when I was a child. They were messy and I am sure that she hated washing all the tiny spoons and saucers that went along with my miniature tea set, but when I wanted to have a tea party she would put on the kettle and set out the dishes, and she might even dress up with me too.
A new season is trying to push its way into my life and I am stubbornly holding on to my sweaters and refusing to let go of my beloved winter, at least for now. But when the tulips start to bloom I get the irresistible urge to have a girly luncheon, tea party, or something fancy that involves pretty dishes and prissy food.
The tea parties I had as a child did not involve crepe cake, as I remember I was more the cheese puff and carrot stick type. Thank goodness tastes mature. Okay, not really, but let’s pretend like they have...
This crepe cake is the perfect sweet to serve at your brunch, bridal shower, or your tea party for one. It’s light and lemony and just sweet enough to call it dessert but not so sweet that you couldn’t call it breakfast.
Our filling is mascarpone, lemon zest, confectioner’s sugar, and heavy cream. Nothing can go wrong here. Please try to refrain from devouring all the filling before it meets the cake.
The bruleed top gives this cake an extra element of sweetness and texture.
I get pretty excited when I have an excuse to break out my blow torch...
Though I may have exchanged my miniature cups and saucers for something a bit more substantial, I still love a good tea party.
Happy Wednesday! I know it's not Mother's Day, but it's still a good day to thank your mama for washing all those tiny teacups.
Brûléed Lemon Crepe Cake
serves 8 / crepe recipe adapted from Alton Brown
for the crepes
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup filtered water
- 1 cup all-purpose flour
- 2 1/2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons melted unsalted butter
- butter for coating the pan
Combine all ingredients in a blender and pulse several times. Place batter in the refrigerator to chill for one hour. This is an important step because it will allow the batter to rest and the bubbles to subside, creating a more stable batter that is less likely to tear once it reaches the pan.
While the batter is chilling, prepare the filling.
for the filling and assembly
- 1 cup mascarpone
- 3/4 cup confectioner’s sugar
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons lemon zest
- 1 tablespoon heavy cream
- granulated sugar, for brûléeing
- sliced lemons, optional
In the work bowl of your stand mixer, beat to combine mascarpone and confectioner’s sugar. Add vanilla, lemon zest, and heavy cream. Set aside while you prepare the crepes.
Once the crepe batter has chilled, place a small, nonstick frying pan over medium high heat. Grease the pan generously with butter. Pour one ounce of batter in the center pan and swirl the pan quickly to cover the pan evenly with batter. Cook for 30-45 seconds before flipping with an angled spatula. Cook for 10 seconds on the opposite side and then transfer to a large plate to cool*. Continue until all the batter is gone.
When the crepes are completely cool, transfer one crepe to a cake stand and begin spreading thin layers of filling between each crepe, stacking them as you go along.
Once all the crepes are stacked, refrigerate the cake for one hour. This will allow the layers to set.
When the cake has finished chilling, sprinkle the top generously with granulated sugar. Use a blow torch to brûlée the sugar, until caramelized. Allow the sugar to set before serving. Top with thinly sliced lemons. Enjoy!
*Lay the crepes out flat while they are cooling, be sure to let each crepe cool thoroughly before stacking them.