Back when I was still in school, one of my girlfriends worked at a doughnut shop. She didn’t fry doughnuts (the newest employees had that job) or sell them (usually the lazier employees) — instead she got to decorate and fill. I used to be so envious of the doughnut filling machine. It looked SO FUN! If you’ve never seen a commercial doughnut filler, it works like this: there’s a giant well that sit on top of two tubes. You poke the tubes into the doughnuts, push the button (underneath the tubes) and the doughnuts are magically filled with a predetermined amount of filling. It was magical! It didn’t matter to me that she complained about the early hours, smelling like fried dough or getting frosting in her hair. I totally coveted her job.
But one day after work (I worked at a boring bakery and deli just around the corner and we’d head home together), I grew even greener. The doughnut shop had a brand-spanking-new crêpe maker! I know this sounds incredibly nerdy, but I desperately wanted to play around with it. There was a ladle for the batter, one of those swirly wooden sticks to spread the batter out and even had a flat wooden stick to fold the whole thing up. Anyway, long story short, my friend let me make a crêpe once, after everyone went home. And it was just as fun as I dreamed it would be! It was spinach and feta crêpe and it was even more delicious because I made it.
And that was the one and only time I made crêpes. Until yesterday. I’ve been wanting make a mini cake for the longest time. Mini cakes aren’t anything new, but with so many cute ones floating around (here, here, and here) I’ve been bit by the mini cake bug. I love baking, but I have a hard time waiting for things to cool. Crêpe cake to the rescue! Plus I got to go into zen mode and make crêpe after crêpe after crêpe. Sometimes I think I would really excel at factory work.
This cake was actually incredibly easy to make, especially since I didn’t take the time to make my own lemon curd. Super simple: lemon curd, blueberries and mini, mini crêpes. This was a happy little snack that totally made me feel like summer is on it’s way. And bonus, Mike liked it too! He’s really picky about desserts, but he actually enjoyed this one. Oh, and if mini crêpe cakes aren’t you thing, you can definitely just make these as regular crêpes, and fill them with lemon curd and blueberries. They’ll taste just as good, without being too twee.
Blueberry Lemon Crêpe Cake Recipe
crêpes slightly adapted from Southern Souffle
makes two mini cakes with scraps for snacking
- 1 cup all purpose flour
- 2 eggs
- 1 1/4 cups milk (I used skim)
- 3/4 cups buttermilk
- 1 tablespoon sugar
- 1/4-1/2 cup lemon curd
- 1/2 cup blueberries
Put the flour, eggs, milk, buttermilk, and sugar in a blender and blend into smooth. Most crêpe recipes suggest that you rest the batter for at least an hour or overnight. I was hungry and just went for it.
Over medium to medium low, heat up a bit of oil or butter (I used oil) in a non-stick 8 inch frying pan. Add a scant 1/4 of batter and swirl to coat evenly. Cook until the edges are slightly brown and crispy, 2-3 minutes. Loosen the edges of the crêpe with a heatproof offset spatula and shake the pan. If the crêpe is cooked, it should move around in the pan a bit. Use the offset spatula, flip and cook until golden, about 1 minute. Set completed crêpe aside to cool (I placed parchment paper between my crêpes to prevent sticking). Continue to crêpe until you finish off your batter.
Using a two inch cookie cutter, cut out crêpe rounds. I managed to get 3 mini crêpes from one big one. I snacked on the scraps right then and there, but you can save them and eat them later on with random toppings of your choice. When all of your mini crêpes are cut out, use the cookie cutter to stack up your cakes. Put your cookie cutter on a piece of parchment paper and place a crêpe inside the cutter and then add a 1/4-1/2 a teaspoon of lemon curd. Place another crêpe on top and lightly press down to smooth out the lemon curd underneath. Repeat until you’ve used half of your mini crêpes. To remove from the cutter, press down slightly on the top crêpe and pull the cutter up. Repeat with the remaining crêpes. Top with blueberries and enjoy!
PS – Your first couple of crêpes will probably turn out pretty wonky. Don’t worry about it and keep crêpe-ing. You’ll soon get into the groove!
Usually I feel a little weird saying "the best." I hear it/see it a lot, but I tend to reserve the best for, well, the best. Inevitably, this means I don't …
Time is flying! I don't know if it's because we're in the middle of moving or just because we're back in North America, but it seems like the days are …
When I was little and the pickiest eater in all the land, one of the few things that my mom knew I would consistently eat was sugary cereal. You …
I have a mild obsession with burgers. I think that —when executed right—they are a perfect food. Juicy, chargrilled beef; soft, yielding buns; and savoury toppings come together in a …