Description
This Lemon Crepe Cake, also known as Basbousa, is a delightful fusion dessert combining the lightness of crepes with a luscious semolina cream filling and a zesty lemon syrup. Perfect for special occasions or as a sweet treat anytime!
Ingredients
Scale
Crepes:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
- 2 cups whole milk
- 2 tablespoons melted butter (plus more for greasing the pan)
Semolina Cream Filling:
- 1 1/2 cups milk
- 1/2 cup fine semolina
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Lemon Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Optional Garnish:
- Whipped cream
- Toasted coconut
- Lemon slices
Instructions
- Make the crepes: In a blender, combine flour, salt, eggs, sugar, lemon zest, milk, and melted butter. Blend until smooth, then let the batter rest. Cook crepes in a pan, stacking with parchment paper.
- Prepare the filling: Heat milk, add semolina and sugar, cook until thickened. Stir in lemon zest, vanilla, and butter.
- Create the lemon syrup: Simmer water, sugar, lemon juice, and zest until thickened.
- Assemble the cake: Layer crepes with filling, ending with a crepe. Chill, drizzle with lemon syrup, and garnish before serving.
Notes
- You can prepare the crepes and filling a day in advance.
- For a flavor twist, add a hint of rosewater to the syrup.
- Serve the cake cold or slightly chilled for the best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
