The Recipe

Lemon-Mascarpone Crepe Cake

Name: Lemon-Mascarpone Crepe Cake
Prep time: 1 h 30 min
Total time: 5 h
Yield: servings:10
Ingredients: 1 3/4 cups whole milk; 4 large eggs; 1/2 stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes; 1 cup all-purpose flour; 6 tablespoons finely ground cornmeal; 1 teaspoon sugar; 1/2 teaspoon salt; 6 tablespoons unsalted butter, softened; 3/4 cup sugar; 1 large egg, plus 3 large egg yolks; 3/4 cup fresh lemon juice (from about 5 lemons); 2 1/2 cups heavy cream, divided; 6 tablespoons sugar, divided; 5 ounces mascarpone cheese; 1 teaspoon pure vanilla extract; Crushed amaretti cookies, for garnish (optional)

COOK TIME : a few secondsPREP TIME : 2 hours

From Martha Stewart

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Ingredients

DESCRIPTION

The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap and placed in a freezer bag, up to one month. Thaw completely at room temperature before assembl

INGREDIENTS

1 3/4 cups whole milk
4 large eggs
1/2 stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes
1 cup all-purpose flour
6 tablespoons finely ground cornmeal
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup sugar
1 large egg, plus 3 large egg yolks
3/4 cup fresh lemon juice (from about 5 lemons)
2 1/2 cups heavy cream, divided
6 tablespoons sugar, divided
5 ounces mascarpone cheese
1 teaspoon pure vanilla extract
Crushed amaretti cookies, for garnish (optional)