Kaffir Lime Curd Crepe Cake

Ingredients

• Crepes:
• 3 cups All Purpose Flour
• 3 cups Water
• 1 1/2 cups Milk (I used Almond Milk)
• 6 Eggs
• 6 tablespoons Butter, melted
• 1/8 teaspoon salt
• Filling:
• 2 cups Kaffir Lime Curd (see recipe on Suitcase Foodist Blog); OR purchase another variety of citrus curd
• 1 pint Heavy Whipping Cream
• 1/4 cup Powdered Sugar
• 2 tablespooons Grand Marnier

Method

1. To make the crepes:
2. Put the flour into a large mixing bowl, digging a well in the center of the flour. Add the water, milk, eggs, butter and salt to the bowl. Whisk until the batter is incorporated - it should be quite runny.
3. Pre-heat a non-stick skillet over medium-high heat. Add a little oil or butter to the pan. Using a 1/4 cup measuring cup, pour the batter into the pan and quickly tilt the skilled in all directions to spread the batter out so that it is extra thin and crepe-like rather than pancake-ish. The crepes should be 7-8 inches across. If the batter is not thin enough, add more water 1/4 cup at a time, testing with a practice crepe in-between adding additional liquid.
4. After 2-3 minutes, flip the crepe and cook for another minute. Set aside on sheets of parchment paper and continue cooking crepes until they are all cooked. You should end up with 30-40 crepes that are all close to the same diameter. Set aside any that are much bigger or much smaller.
5. Let the crepes cool completely or refrigerate overnight.
6. For the filling:
7. In a large glass bowl add the heavy whipping cream, the powdered sugar and the Grand Mariner. With a hand held mixer, whisk the mixture until it thickens up and stiff peaks form in the whipped cream. Set aside
8. To assemble:
9. Assemble the crepe cake on a cake stand or platter - whatever you want to serve it on. Once it is assembled, you can not move it.
10. Start with a large crepe on the bottom. Take a second crepe and spread one side with a thin layer of lime curd - using about 1 tablespoon total. It should be spread thin like jam on toast. Put this crepe lime curd side down on top of the base crepe.
11. For the next crepe, spread 1-2 tablespoons of whipped cream on one side and put it whipped cream side down on the crepe - trying to line it up as carefully as possible with the edges of the other two crepes.
12. Continue alternating the whipped cream filling with the lime curd filling - every other crepe until you have around 30 layers. You should have some whipped cream leftover. Top with the best looking crepe.
13. Refrigerate, lightly covered for at least 2 hours or overnight before serving. It will help the flavors mix and make it easier to slice.
14. To serve, dollop the top with any leftover whipped cream and slice with a very sharp knife and serve in wedges - just like any other layer cake.
15. A couple of tricks I learned the hard way:
16. 1. Use cold crepes - warm crepes will make the filling ooze out the sides or melt completely.
17. 2. If you don't use crepes that are all more or less the same size, you will end up with the leaning tower of crepe cake Pisa and have a whipped cream / lime curd disaster. Take it from me, enough said. I would have taken pictures, but my hands were too coated with sticky stuff to actutally pick up my camera.
18. 3. Spread the filling on the crepe BEFORE you put it filling side down on the cake. It is much more even, doesn't shift the entire cake around, and helps make sure you get the filling closer to the edges.
19. 4. Get the filling spread as close to the edges as possible - it helps cement the cake layers. Also try to make sure that the filling isn't thicker near the center of the crepe. If it is spread evenly to the sides, it won't mound up in the middle quite so much.

https://www.suitcasefoodist.com/kaffir-lime-curd-crepe-cake/

This recipe is copyrighted by Suitcase Foodist and can only be duplicated or reprinted with written permission