After savoring frangipane galette des Rois all January long, February ushers in Candlemas with our favorite treat: pancakes! Topped with sugar or spread, they're essential. Gather loved ones and elevate the occasion with a stunning crepe cake – stack delicate pancakes, layer with cream, chocolate, or fruit, and indulge in a showstopping dessert.
How to Make Hélène Darroze's Luxurious Matcha-Lemon Crepe Cake
Ingredients:
- Crepes
- 2.5 tsp matcha tea powder
- 50 cl milk
- 2 eggs + 3 egg yolks
- 200g flour
- 40g icing sugar
- 60g melted butter
- Lemon cream
- 35 cl whipping cream
- 80g icing sugar
- Zest of 1 organic lemon
- 500g mascarpone
Step-by-Step Guide to Hélène Darroze's Crepe Cake
- Dissolve 2.5 tbsp matcha tea powder in 50 cl milk. Whisk in 2 eggs + 3 egg yolks. In a bowl, combine 200g flour and 40g icing sugar. Add matcha milk mixture and whisk until smooth. Incorporate 60g melted butter. Refrigerate batter for 1 hour.
- Cook about a dozen thin crepes.
- Whip 35 cl whipping cream with 80g icing sugar and zest of 1 organic lemon. Gradually fold in 500g mascarpone. Chill for 2 hours.
- Whip the cream to soft peaks if needed.
- Assemble by alternating crepe layers with lemon cream. Dust with matcha powder and serve, optionally with matcha custard.
