Gateau of Crepes with a Lemon Cream

This delightful dessert combines delicate crepes, luscious lemon filling, and a hint of coffee and rum. Each layer of crepes, creamy filling, and ladyfingers creates a symphony of textures and flavors that will captivate your taste buds. With its elegant presentation and refreshing citrus notes, this gateau is a perfect finale to any special occasion or a treat to savor at any time. Get ready to impress your guests with this impressive and delectable dessert.

Serves 8 

INGREDIENTS:

FOR THE CREPES:

• 3 1/2 cups unbleached flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 3 eggs, separated
• 4 cups milk
• Butter for greasing pan

FOR THE LEMON FILLING:

• 2 lemons
• 6 egg yolks
• 2/3 cup sugar
• 1 pound mascarpone
• 1/2 cup strong black coffee
• 2 tablespoons rum
• 1/2 pound ladyfingers
• 3 tablespoons lemon marmalade

INSTRUCTIONS:

CREPES:

1. In a bowl, mix flour, salt, and sugar. Make a well in the center and add egg yolks. Mix well.
2. Gradually add milk, stirring until the batter is smooth.
3. In a separate bowl, whip egg whites until stiff peaks form.
4. Gently fold the whipped egg whites into the flour mixture.
5. In a crepe pan or regular frying pan, melt 1/4 teaspoon of butter over medium heat.
6. Pour a small ladle of crepe batter into the pan and swirl to distribute it evenly.
7. Cook the crepe for about 2 minutes until the bottom becomes golden.
8. Flip the crepe over with a spatula and cook for a few more seconds.
9. Transfer the cooked crepe to a holding plate and repeat the process until all crepes are cooked.

LEMON FILLING:

1. Zest 1 lemon and place the zest in a sieve. Immerse the sieve into boiling water for 2 minutes, then remove and rinse the zest with cold water.
2. In a bowl, beat egg yolks with sugar and the lemon zest until the mixture becomes creamy.
3. Incorporate mascarpone and the juice of 1 lemon into the mixture. Beat until smooth and fluffy.
4. Stir in the coffee and rum.

ASSEMBLING THE CAKE:

1. Ideally, use a cake mold with a diameter similar to that of the crepes for a neat appearance.
2. Alternate layers of one crepe, lemon filling, and ladyfingers until all are used, finishing with a layer of lemon filling on top.
3. In a small bowl, mix the juice of the remaining lemon with the lemon marmalade, and pour the mixture over the cake.
4. Cover the cake with plastic wrap and refrigerate.

NOTE:

• The Gateau of Crepes with Lemon Cream is best enjoyed chilled. Once it has chilled and set, it’s ready to be served and enjoyed by your guests.

TIPS:

• To achieve perfectly thin and evenly cooked crepes, make sure to swirl the batter quickly in the pan to spread it evenly.
• Use a non-stick crepe pan or a well-seasoned frying pan to prevent the crepes from sticking.
• If you don’t have a crepe pan, you can use a regular frying pan and adjust the heat accordingly to prevent burning.
• Allow the crepes to cool completely before assembling the gateau to prevent the filling from melting or becoming too runny.
• When folding the crepes, lemon filling, and ladyfingers together, be gentle to avoid crushing the delicate layers.
• Refrigerate the gateau for a few hours or overnight before serving to allow the flavors to meld and the texture to set.
• Before serving, garnish the gateau with additional lemon zest, a dusting of powdered sugar, or fresh berries for an extra touch of elegance.
• Serve the gateau chilled for the best taste and texture.
• Leftovers can be stored in the refrigerator for a day or two, but it is best enjoyed fresh.
• Feel free to experiment with different variations, such as adding a layer of fruit preserves or incorporating different flavors into the filling to personalize the gateau to your liking.