Strawberry Lemon Curd Crepe Stacks with Oakdell Eggs
Everyone loves crepes for Valentines day but this recipe takes them a step further and creates a delicious crepe cake. Nothing says be my Valentine better than this delicious recipe featuring Oakdell, no antibiotics, no hormones, cage free eggs.
Ingredients
For the Crepes:
5 eggs
3 1/2 cups milk
2 1/2 cups flour
1 tsp salt
1/4 cup sugar
1 tsp vanilla
For the Lemon Curd:
5 egg yolks
1 cup sugar
1/2 cup fresh lemon juice
1 stick butter (8 tbsp)
For the Strawberry Cream:
4 oz cream cheese
1/2 cup strawberry jam
2 cups heavy cream
Instructions
1
To make the crepes, add the eggs, milk, flour, salt, sugar and vanilla into a blender and blender until fully combined and smooth. Let the crepe batter sit for 30 minutes to hydrate.
2
To make the lemon curd. whisk the egg yolks, sugar and lemon juice together in a sauce pan. Add the stick of butter to the sauce pan an bring the mixture to a boil while stirring to incorporate the butter. Remove from the heat and immediately strain through a fine mesh strainer. Cool and use as needed.
3
To make the strawberry cream add the cream cheese and strawberry jam to your food processor and mix until smooth.
4
Pour the whipping cream into the food processor with the cream cheese mixture and mix until the cream has whipped. Careful not to turn it into butter. Remove and set aside.
5
There are two ways to assemble these crepes. The first way to is fill the center with the strawberry cream mixture and roll them up topping with chopped up strawberries and the fresh lemon curd. Finally dust with powdered sugar to finish them off.
6
The second way is to create a crepe cake by stacking the crepes on top of each other while layer each one with the strawberry cream and drizzle with the lemon curd. Top with fresh chopped strawberries and dust with powdered sugar. Refrigerate for a couple of hours and slice like a cake and enjoy!
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