Lemon Curd and Coconut Mille-Crepe Cake
In collaboration with Oeufs du Québec, I created this delicious, light and fragrant dessert! This lemon curd and coconut mille-crepe is super-simple to prepare and almost impossible to miss! It’s certainly not the quickest recipe to make, but I promise it’s well worth the effort!
- Servings: 10 to 12
- Preparation time: 45 minutes
- Refrigeration: 30 minutes
- Cooking time: 25 minutes
Ingredients
Lemon Curd
- Zest of 1 well-washed lemon
- 1/2 cup (125 ml) lemon juice
- 4 egg yolks
- 3/4 cup (180 ml) white sugar
- 1/2 cup (125 ml) dairy-free butter
Coconut Whipped Cream
- 2 cans (398 ml each) whipping coconut cream
- 3 tablespoons (45 ml) maple syrup
- 1 teaspoon (5 ml) vanilla
Crepes
- 1 3/4 cups (430 ml) flour
- 2 tablespoons (30 ml) poppy seeds
- 1 pinch salt
- 4 eggs
- 2 1/3 cups (580 ml) milk
- 2 teaspoons (10 ml) vanilla
- 3 tablespoons (45 ml) melted vegetable butter
- 2 tablespoon (30 ml) honey
- Zest of 1 lemon
- Vegetable oil for cooking
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Preparation
Lemon Curd
- In a saucepan off the heat, whisk together the lemon zest and juice, egg yolks and sugar until smooth.
- Cook over medium heat, stirring with a whisk, for 4 to 6 minutes, or until thickened.
- Remove from heat and add butter. Whisk until butter has completely melted.
- Transfer to a bowl and cover with plastic wrap, making sure there’s no air between the curd and the wrap. Refrigerate for at least 40 minutes.
Coconut Whipped Cream
- Place the coconut cream, maple syrup and vanilla in a large bowl. Using an electric mixer, blend the cream for 2 minutes. Refrigerate for at least 20 minutes.
Crepes
- Meanwhile, in a large bowl, whisk together flour, poppy seeds and salt. Add eggs, 1 cup (250 ml) milk, vanilla, vegetable butter, honey and lemon zest and mix until smooth. Add remaining milk and stir.
- In a nonstick skillet, heat oil over medium heat and cook 1 pancake at a time (about 1/3 cup (80 ml) pancake mix), browning on each side. As you cook, place crepes on a parchment-lined baking sheet. The mixture should yield about 15 to 17 crêpes.
- Chill the crêpes in the refrigerator for about 20 minutes.
Assembly
- Place a crêpe on a pedestal or presentation plate. Using a spatula, spread a little lemon curd over the crêpe. Repeat with coconut cream. Place another crêpe on top and repeat the same steps for the remaining ingredients.
- Refrigerate until ready to serve.
