Zest for Life
Limoncello Crepe Cake photo: Scott Goodwin
This show stopper is one that I am super proud of and marks the last article still unpublished, by my friend Roseann Tully for Intermezzo magazine. I decided to start this blog as a creative outlet, sharing recipes and trying new variations of my favorite things. Also as a replacement for the creativity that she and her fabulous magazine graciously gave me. Roseann encouraged my inspirations and often time crazy suggestions for articles. She was a kindred spirit, always eager to chat about the best or simplest food, family and travel moments. This last photo shoot she was elated and excited about how everything came out. I won’t forget her enthusiasm, encouragement, sheer joy, and zest for life.
LIMONCELLO CREAM CREPE CAKE
SERVES 8 TO 10
Crepes
4 eggs
2 cups milk
1/2 cup sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
4 tablespoons butter, melted
11/2 cups heavy cream
1/2 cup sugar
4 tablespoons limoncello
2 tablespoons lemon zest, finely chopped
Berries for garnish
Confectioners sugar
Make crepe batter. In the bowl of a stand mixer ( or with a hand mixer) beat eggs until light. Add milk, sugar, flour, vanilla and salt. Mix until smooth. Cover and refrigerate overnight.
Stir batter before using. Heat a 8-inch non stick skillet over medium low heat. Lightly brush pan with melted butter. Pour scant 1/3 cup of batter into the center of the hot pan. Quickly swirl pan to coat with batter. Cook until edges brown, about 1 to 2 minutes. Carefully flip crepe over and cook other side for another minute or until edges brown.
Transfer cooked crepe to a parchment lined sheet pan. Layer the crepes as you cook them onto parchment or paper towels.
Continue to cook, using all the crepe batter. Be sure to lightly rub the pan with butter in between crepes. You should have 20 or so crepes. ( Crepes can be made and refrigerated 1 to 2 days in advance or frozen 1 to 2 weeks).
Make whipped cream. In the bowl of a stand mixer ( or with a hand mixer) whip cream until soft peaks form. Add sugar and continue to whip until stiff. Fold in limoncello and lemon zest. Use immediately.
Assemble the crepe cake. Place one crepe onto serving plate. Spread a small amount of limoncello cream into the center. Spread in a thin layer, almost to the edge. Continue to layer until all crepes and cream are used.
Refrigerate until serving. Dust top with confectioners sugar and garnish with fresh berries, if desired.