Crepe Cake With Lemon Mascarpone Cream

To Make The Crepe: Combine all ingredients for the crepe in a blender and mix until well combined. Put in medium-sized bowl. Leave to rest in the refrigerator for at least an hour or overnight.

To Cook The Crepe: Heat a 7 or 8 inch in diameter nonstick pan, and lightly oil the surface. Wipe off excess with paper towel. Pour about 3 to 4 tablespoons of crepe batter into the pan and spread evenly by swirling the pan, making the crepe as thin as possible. Cook the crepe until lightly golden. Remove from the pan gently and lay on baking plate. Repeat process until batter is consumed. Stack the crepes on top of each other, but place a sheet of parchment paper between the crepes. Cool completely. This batter makes about 20 crepes.

To Prepare The Lemon Curd: Wisk eggs, egg yolks, lemon juice, lemon zest and sugar in a pot and bring to a boil. Stir until mixture has thickened. Gradually add the butter and salt. Stir until well combined. Set aside and refrigerate for 3 hours.

To Make the Lemon Mascarpone Cream Filling: Place Mascarpone cheese in the bowl of an electric mixing bowl on medium speed using a whisk, beating until softened. Gradually add the whipping cream and whip on medium speed until peaks form. Then lower the speed and gradually add the lemon curd. Slowly mix until combined.

To Assemble: Lay one crepe on a cake plate or cake board. Spread about ¼ cup of filling evenly over the crepe, layering the process until all of the crepes have been used.

Just before serving, scoop ¼ cup of lemon curd evenly on top of the crepe cake. Sprinkle sugar over it, then brown sugar by using a kitchen torch. Keep refrigerated until ready to serve.

Makes 8-12 servings

Recipe Courtesy of Chef Aileen Anastacio