Lemon Cream Crêpe Gâteau with Blackberry Sauce
This sumptuous layered dessert is a spectacular finale.
Servings: 8
Ingredients:
Lemon Cream Crépe Gâteau with Blackberry Sauce
Photography by Curtis Trent
| Nutritional Info | |
| Per serving: about | - |
| cal | 702 |
| pro | 10 g |
| total fat | 45 g |
| sat. fat | 26 g |
| carb | 68 g |
| fibre | 3 g |
| chol | 291 mg |
| sodium | 423 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 10% |
| vit A | 49% |
| vit C | 37% |
| folate | 22% |
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2 pkg unflavoured gelatin
3/4 cup (175 mL) lemon juice
4 tsp (20 mL) grated lemon rind
11/2 cups (375 mL) granulated sugar
4 eggs
3/4 cup (175 mL) butter, softened
2 cups (500 mL) whipping cream
3 cups (750 mL) fresh blackberries
1 tbsp (15 mL) icing sugar
8 Crêpes (recipe follows)
1/4 cup (50 mL) liquid honey
Crêpes
3 eggs, at room temperature
3/4 cup (175 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
3/4 tsp (4 mL) salt
11/2 cups (375 mL) milk
2 tbsp (25 mL) vegetable oil
Preparation:
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 crêpes 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 crêpes and cream 3 times; scatter remaining blackberries over cream. Top with seventh crêpe and remaining cream; top with last crêpe. 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, purée reserved blackberries with honey; if desired, strain to remove seeds. Serve with gâteau.
Crêpes:
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) crêpe 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.)
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 crêpes 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 crêpes and cream 3 times; scatter remaining blackberries over cream. Top with seventh crêpe and remaining cream; top with last crêpe. 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, purée reserved blackberries with honey; if desired, strain to remove seeds. Serve with gâteau.
Crêpes:
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) crêpe 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.)
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