Serves 6 - Preparation: 30 min - Cooking time: 30 min
Ingredients
Crepes:
- 250 g of flour
- 4 eggs
- 50 cl of milk
- 1 packet of vanilla sugar
- 1 pinch of salt
Fresh cheese cream:
- 25 cl of cream
- 150 g of fresh cheese
- 50 g of sugar
- 1 yellow lemon zest
- 500 g frozen blackcurrants
- 50 g of honey
Instructions
- Prepare the crepe batter by mixing the flour, vanilla sugar, salt, and eggs in a bowl.
- Gradually add the milk while whisking.
- Let the batter rest for 1 hour in the refrigerator.
- Cook crepes the size of a springform pan (preferably with removable bottom).
- Whip the cream and sugar into whipped cream.
- In a mixing bowl, whip the fresh cheese until smooth, then gently fold in the whipped cream.
- Add the lemon zest and mix.
- Put the mixture in a piping bag and refrigerate.
- In a hot pan, cook the blackcurrants with honey until compote-like. Drain and keep refrigerated.
Assembling the crepe cake:
- Line the springform pan with plastic wrap.
- Make sure you have enough film to cover the entire cake.
- Make sure the film extends generously on each side.
- Place a crepe at the bottom, cover with a thin layer of cream, and repeat the process until all ingredients are used, finishing with a crepe on top.
- Fold over the plastic wrap and press down lightly.
- Refrigerate for at least 3 hours or prepare it the day before.
- Unmold the cake and coat with the blackcurrant mixture.
Enjoy your meal!