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Lemon Crepe Cake with Pistachios and Lemon Syrup Recipe

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  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Lemon Crepe Cake, inspired by the traditional Basbousa, features delicate, thin crepes layered generously with a fragrant lemon syrup infused with hints of orange blossom water. Each crepe is cooked to a light golden perfection and brushed with a zesty syrup, then stacked and chilled to meld the flavors beautifully. The cake is elegantly garnished with chopped pistachios, fresh mint leaves, lemon slices, and a dusting of powdered sugar, making it a refreshing and visually stunning dessert perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt

Wet Ingredients

  • 2 cups milk
  • 4 large eggs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract

Lemon Syrup

  • 1 cup granulated sugar
  • ½ cup water
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon orange blossom water (optional)

Garnishes

  • Pistachios, chopped
  • Lemon slices
  • Fresh mint leaves
  • Powdered sugar

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly blended. This will create a smooth base for the crepe batter.
  2. Add Wet Ingredients: In a separate bowl, vigorously whisk together the milk, eggs, melted unsalted butter, lemon zest, and vanilla extract until fully combined and smooth.
  3. Combine Wet and Dry: Gradually pour the wet ingredients into the dry mixture while whisking continuously to form a smooth, lump-free batter. Be careful not to overmix to keep the crepes tender.
  4. Rest the Batter: Cover the batter with plastic wrap and refrigerate for at least 30 minutes. Resting allows the gluten to relax, resulting in more delicate crepes.
  5. Heat the Pan: Preheat a lightly oiled 8-inch crepe pan or a non-stick skillet over medium heat. This ensures even cooking without sticking.
  6. Pour the Batter: Pour about ¼ cup of batter onto the hot pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly across the surface.
  7. Cook Each Side: Let the crepe cook for 1 to 2 minutes until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for an additional 30 to 60 seconds.
  8. Stack the Crepes: Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. Cover the stack to keep them from drying out.
  9. Combine Ingredients for Syrup: In a medium saucepan, mix the sugar, water, lemon juice, and lemon zest together.
  10. Simmer the Syrup: Bring the mixture to a boil over medium heat, then reduce to low and simmer gently for 10 to 15 minutes until the syrup thickens slightly and the flavors intensify.
  11. Add Orange Blossom Water: Remove the pan from heat and stir in the orange blossom water if using. Allow the syrup to cool slightly before using.
  12. Prepare the Base: Place one crepe on a serving plate or cake stand to start the cake assembly.
  13. Soak with Syrup: Generously brush the crepe with the lemon syrup, ensuring it absorbs the sweet and tangy flavors.
  14. Layer and Repeat: Continue layering crepes on top of each other, brushing each layer with syrup until all crepes are stacked and soaked.
  15. Chill the Cake: Cover the assembled cake tightly with plastic wrap and refrigerate for at least 2 hours, ideally overnight. This chilling allows the crepes to soak fully and flavors to meld beautifully.
  16. Garnish the Cake: Just before serving, decorate the top with chopped pistachios, lemon slices, fresh mint leaves, and a light dusting of powdered sugar to enhance both flavor and presentation.
  17. Slice and Serve: Cut the cake into wedges and serve chilled for a refreshing and elegant dessert experience.

Notes

  • Resting the batter is essential to achieve tender crepes; do not skip this step.
  • If orange blossom water is unavailable, you can omit it or substitute with a small amount of rose water for a different floral note.
  • Use a non-stick pan and light oil to prevent sticking and ensure easy flipping.
  • The syrup can be made ahead and stored in the refrigerator for up to a week.
  • Store leftover cake covered in the refrigerator and consume within 2-3 days for best freshness.

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Find it online: https://athleticcupping.com/lemon-crepe-cake-with-pistachios-and-lemon-syrup-recipe/