GINGER & LEMON CREPE CAKE

Crepe Cake is an excellent dessert which you can also serve as breakfast. There are endless flavors to choose from. My choice for an autumn Crepe Cake is ginger and lemon, layerd and topped with lemon flavoured whipped cream. Yummy!

Ingredients for the Crepe Cake batter :

• 750 g milk ( 3 cups )
• 60 g melted butter
• 8 eggs
• 375 g ap flour ( 2,5 cups )
• 2 tbls lemon juice
• 150 ml water (0,5 cup)
• 3 tsp ground ginger
• 100 g granulated sugar (0,5 cup)
• 0,5 tsp ground nutmeg
• 1 tsp vanilla extract

Sieve through all the dry ingredients into a large bowl and whisk till combined. In a seperate bowl mix all the wet ingredients (make sure all are in room temperature). Pour the mixture into the bowl with the dry ingredients and whisk till all combined.

Preheat a frying pan on a medium/high heat and add a little bit of butter or oil so the cake batter doesn't stick. The size of the pan will determine the size of the cake.

Pour a thin, even layer of the batter and let it sit for 1min. - 1,5 min,

then turn it on the other side and let it sit for another 1 min.

Repeat this process till you use up all the batter.

Let the cakes cool on the side before you add the whipped cream.

Ingredients for the whipped cream :

• 700 ml whipping cream
• 2 tbls icing sugar
• zest of 2 lemons

Whisk the whipping cream with icing sugar till stiff (about 5 min.), then gently mix in the lemon zest.

Layer the cake with the creme and place it in the fridge for 30 minutes before serving.

Isn't this a beautiful way to serve pancakes? Enjoy! :)