Description
Indulge in the delightful fusion of French crepes and creamy Middle Eastern basbousa with this Lemon Crepe Cake. Each layer of tender crepe is smothered in a luscious semolina cream and drizzled with a tangy lemon syrup for a truly luxurious dessert experience.
Ingredients
Scale
For the crepes:
- 1 ½ cups all-purpose flour
- 3 large eggs
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 ½ cups milk
- ½ cup water
- 1 teaspoon lemon zest
- pinch of salt
For the semolina cream (basbousa layer):
- 1 cup fine semolina
- 2 tablespoons sugar
- 2 tablespoons unsalted butter
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
For the lemon syrup:
- ½ cup sugar
- ½ cup water
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
Toppings (optional):
- Toasted coconut flakes
- Crushed pistachios
- Whipped cream
- Lemon slices
Instructions
- Start by making the crepe batter: In a large bowl, whisk together flour, eggs, sugar, melted butter, milk, water, lemon zest, and salt until smooth. Let the batter rest for 20–30 minutes.
- Heat a nonstick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan, swirling to evenly coat the bottom. Cook for 1–2 minutes per side until lightly golden. Stack cooked crepes on a plate and let cool.
- For the semolina cream: In a saucepan over medium heat, melt butter, then stir in semolina and sugar. Cook for 1–2 minutes until fragrant. Gradually whisk in milk and cream, stirring constantly until the mixture thickens to a smooth pudding-like consistency. Remove from heat and stir in vanilla and lemon zest. Let it cool slightly.
- For the syrup: In a small saucepan, combine sugar, water, lemon juice, and zest. Bring to a boil, then reduce heat and simmer for 5–7 minutes until slightly thickened. Cool completely.
- To assemble: Place one crepe on a serving plate. Spread a thin layer of warm semolina cream over it. Top with another crepe and repeat, layering until all crepes and cream are used. Chill the cake for at least 2 hours to set.
- Before serving, pour the cooled lemon syrup over the top and garnish with coconut, pistachios, or lemon slices as desired. Slice and serve chilled or at room temperature.
Notes
- This is a Middle Eastern-inspired twist on crepe cake, blending the soft layers of French crepes with the creamy richness of basbousa.
- For a more traditional flavor, add a touch of rose or orange blossom water to the syrup.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop, No-Bake Assembly
- Cuisine: Middle Eastern-Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
