White chocolate lemon crepe cake with lemon truffles
Last Tuesday we celebrated Pancake Day with this delicious white chocolate lemon crepe cake. It is very easy to make, and if you have a good pan, the pancake making won't even take that long! The filling is lemon curd, I used a store bought lemon curd to make it easier. Covered with white chocolate ganache and delicious zesty chocolate truffles, complemeting the lemon curd so beautifully.
Ingredients
for the pancakes:
540g plain flour
2 medium eggs
1130g milk
for the ganache:
226g white chocolate
177ml double cream
for the truffles:
170g white chocolate
56g unsalted butter
2 tablespoons double cream
zest of half lemon
icing sugar for dusting
around 2 jars of lemon curd for the filling
small pan for frying ( I recommend using a small, around 20cm ceramic pan, I used this one)
Instructions
for the pancakes:
- mix together all of the ingredients in a large bowl
- with an electric mixer or a balloon whisk, beat until the mixture is no longer lumpy
- drop around 2 tablespoons of the pancake batter onto a hot pan and titlt until it has spread over the pan
- bake for less than one minute on each side
for the ganache:
- chop the chocolate into very small pieces
- in a small pan, bring the double cream to boil
- quickly pour over the chocolate and which until the chocolate has dissolved
- leave in a fridge until set and no longer runny
for the truffles:
- in a small pan, combine the chocolate, butter and cream
- melt over a very low heat while stirring frequently
- once the ingredients have melted, transfer the pan to the fridge to let it set
- form small balls from the chocolate mixture and roll in icing sugar
- stack the pancakes on top of each other, spreading the lemon curd between them
- when you've run out of pancakes, cover the 'cake' with the white chocolate ganache using a round bladed knife
- dust with some icing sugar and arrange the truffles on top
Delicious :)
