Apricot Jam Crepes

A lazy baker like me without all the measurement, mixer, and baking, making crepe is more like my choice of baking!! hahaha... but still lots of layers on the pan need to be done. But then, i'm not really a oven fan (maybe not at the moment of time), crepe cake will b my choice of starter in cakes.

Recently, I felt in love with cooking. Not the oriental cuisine but more on a western style. I've always wanted to make crepe especially after I had the Food Foundry crepe, it's yummy and the layers texture got me imagine how satisfied will i be if i manage to put a 50 to 100 layers of it!

Well, frankly speaking.. I kinda fail in this time - Crepe due to my over floured crepe. Be careful when u read the recipe. Me, myself, always very pandai to change my own thought in it. Instead of pouring 2 tablespoon of flour mixer on the pan, i pour like half scoop on it. It taste yummy if i eat it like "Mee Hun Kuih" but not crepe. U need thin and soft layers. So this is a double cautious on!!

So here's the recipe that i got it from Martha Stewart Food Page :

Meyer Lemon Crepe Cake

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 1/4 cups whole milk, room temperature
• 3 large eggs, room temperature
• 1/2 tablespoon pure vanilla extract
• 6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
• Meyer Lemon Curd Mousse
• 1/4 cup heavy cream, whipped
• Candied Meyer Lemons, optional

Directions

1. Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.

2. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.

3. Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.

4. Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.

5. Top crepe cake with whipped cream and 3 or 4 candied lemon slices.

   
   

   You can always make a crepe with ur own fav. flavour.
   
   
   Have fun baking :) It's really easy to manage. and all u need is a frying pan and not an oven!! hehe >.<