Tested till perfect Lemon Cream Crème G?au with Blackberry Sauce
Lemon Cream Crépe Gâteau with Blackberry Sauce
Photography by Curtis Trent

Lemon Cream Crème G?au with Blackberry Sauce

This sumptuous layered dessert is a spectacular finale.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 pkg 2pkgunflavoured gelatin
  • 3/4 cup 3/4cuplemon juice
  • 4 tsp 4tspgrated lemon rind
  • 11/2 cups 11/2cupsgranulated sugar
  • 4 4eggeggs
  • 3/4 cup 3/4cupbutter, softened
  • 2 cups 2cupswhipping cream
  • 3 cups 3cupsfresh blackberryblackberries
  • 1 tbsp 1tbspicing sugar
  • 8 8Crêpes, recipe follows
  • 1/4 cup 1/4cupliquid honey


  • 3 3eggeggs, at room temperature
  • 3/4 cup 3/4cupall-purpose flour
  • 2 tbsp 2tbspgranulated sugar
  • 3/4 tsp 3/4tspsalt
  • 11/2 cups 11/2cupsmilk
  • 2 tbsp 2tbspvegetable oil
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In small bowl, stir gelatin with 1/4 cup (50 mL) of the lemon juice; set aside.

In heatproof bowl, whisk lemon rind and remaining juice and sugar; whisk in eggs and butter. Cook over saucepan of simmering water, whisking, until thickened, 8 to 12 minutes. Remove from heat.

Add gelatin mixture; whisk until dissolved, about 2 minutes. Refrigerate, stirring every 20 minutes, until cooled and thickened, about 11/4 hours.

In bowl, whip cream; stir one-third into lemon mixture. Fold in remaining cream. Remove 1/4 cup (50 mL); set aside.

Reserve 2 cups (500 mL) of the blackberries for sauce and 8 more blackberries for garnish.

Dust flat cake plate with icing sugar. Centre 1 of the cr?s on plate; spread with scant 1 cup (250 mL) of the lemon cream. Repeat layers twice. Scatter half of the remaining blackberries over cream. Repeat layering cr?s and cream 3 times; scatter remaining blackberries over cream. Top with seventh cr? and remaining cream; top with last cr?. With reserved lemon cream, pipe or spoon 8 rosettes around top edge; top each with reserved blackberry. Refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 4 hours.)

In food processor or with hand blender, pur?reserved blackberries with honey; if desired, strain to remove seeds. Serve with g?au.

In bowl, whisk together eggs, flour, sugar and salt until smooth; gradually whisk in milk until smooth. Cover and let stand for 30 minutes or refrigerate for up to 12 hours.

Heat 8-inch (20 cm) cr? or nonstick pan over medium heat; brush lightly with some of the oil. Pour in 1/4 cup (50 mL) batter, swirling to coat bottom; cook until bottom is golden, about 1 minute. Turn and cook for 30 seconds. Repeat with remaining batter, brushing with oil before each. (Make-ahead: Stack between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or overwrap and freeze for up to 1 month.)

Nutritional Information Per serving: about

cal 702 pro 10g total fat 45g sat. fat 26g
carb 68g fibre 3g chol 291mg sodium 423mg

% RDI:

calcium 12 iron 10 vit A 49 vit C 37
folate 22
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