Lemon-Thyme Crepe Cake
There’s no dessert that can be served as seamlessly from morning to night as a crepe cake! Tender crepes are layered with rich cream filling to create an almost-ice-box-cake creation that sets up...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pamelasproducts.com.
Cooking tools:
- Blender
- Nonstick skillet
- Springform pan
- Offset spatula
- Paring knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Spatula
- Plastic wrap
- Refrigerator
- Stove
- Pastry brush
- Microplane
- Chef's knife
- Cutting board
- Kitchen spoon
- Whisk
- Fine-mesh sieve
Ingredients
- 2 cups whole milk
- 2 cups Pamela’s Gluten Free Pancake and Baking Mix
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 5 eggs
- 1 stick unsalted butter, melted, plus more for greasing
- 3 cups mascarpone, room temperature
- 2 cups ricotta cheese, room temperature
- 1 cup confectioners' sugar
- 3 tablespoons lemon juice
- 1 tablespoon minced fresh thyme leaves
- Confectioners' sugar
- Thyme leaves
- Lemon zest
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