adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon-coconut crepe cake
0 Likes
Prep Time:
270 minutes
Cook Time:
34 minutes
Total Time:
304 minutes
Zesty lemon enhances this delightful dessert!
Ingredients:
  • 250.00 ml plain flour
  • 128.75 gm milk
  • 375ml coconut-flavoured evaporated milk
  • 2 eggs, lightly beaten
  • 25g butter, melted
  • Icing sugar mixture, to decorate
  • 3 eggs
  • 215.00 gm caster sugar
  • 3 tsp finely grated lemon rind
  • 196.88 gm lemon juice
Instructions:
  • In a bowl, add flour and make a well in the centre. Pour in milk, evaporated milk, and eggs. Whisk until well combined. Heat a 20cm non-stick frying pan over medium heat and brush with butter. Pour 1/4 cup of batter into the pan, swirling to coat the base. Cook for 2 minutes until just set, then flip and cook for another 2 minutes until golden. Transfer to a plate and repeat with the remaining batter to make 12 crêpes. Let them cool before serving.
  • In a medium saucepan over medium-low heat, whisk together eggs, egg yolks, sugar, lemon rind, and lemon juice. Stir constantly for 8 to 10 minutes until the mixture lightly thickens and coats the back of a wooden spoon. Remove from heat and transfer to a bowl. Cover the surface with plastic wrap and let it cool for 10 minutes before using.
  • Prepare a 6cm-deep, 20cm round springform pan by lining the base and sides with plastic wrap. Place one crêpe in the base of the pan and spread a heaped tablespoon of lemon curd over it. Continue layering crêpes and lemon curd, ending with a crêpe on top. Cover and refrigerate for 4 hours. Transfer to a plate, dust with icing sugar, and serve.

Similar Recipes