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Sourdough Crepe Cake with Meyer Lemon Curd and Blueberries

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Perfecting the technique needed to bake crusty 100% spelt sourdough bread is a work in progress in my kitchen. It’s been a journey and my loaves are improving, but to date I haven’t baked a loaf that I’ve wanted to tell you about. I’m making notes about the nuances of each loaf and I’ve got a list of pitfalls to avoid, but the only overwhelming success so far from this venture has been crepes made with the leftover sourdough starter, most of which have been eaten for breakfast.

A foodie friend was coming to stay for the weekend and I knew he’d be curious about my bread baking lark so I set a loaf to rise the day he was to arrive AND I made a batch of sourdough crepes with the excess starter as the beginnings of dessert.

After cooking the crepes and letting them cool, I used a large cookie cutter, to cut five rounds per serve from the batch of crepes to construct individual sourdough crepe cakes layered with homemade Meyer lemon curd, vanilla yoghurt, fresh blueberries and toasted flaked almonds.

Not only did dessert look pretty, it tasted delicious.

1 cup sourdough starter (mine is spelt)
1/2 cup buckwheat flour
1/2 cup gluten free plain flour
1 egg
3/4 – 1 cup milk
1 teaspoon baking powder
30g butter

Sift the buckwheat flour, gluten free flour and baking powder into a bowl. Make a well in the centre and add the sourdough starter, eggs and almost all the milk. Using a wooden spoon, beat to a smooth batter. You need thin crepes for this recipe so add more milk to make a thin batter if necessary. Pour the batter into a jug.
Heat a crepe pan and melt the butter. Swirl the butter in the pan then tip most of it into a cup.
Add a small amount of batter the the crepe pan and tip the pan so the batter coats the base. Cook the crepe until the top is set then flip it in the pan and Cooke the underside until browned. Remove to a plate to cool.
Continue cooking the crepes until all the batter is used.
Set the crepes aside to cool
Makes 12 large crepes.

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For the cakes, per serve
6 rounds of crepe ( you can use you favourite recipe )
3 tablespoons lemon curd
3 tablespoons vanilla yoghurt
2 tablespoons fresh blueberries
1/2 tablespoon toasted flaked almonds

Build the cakes directly onto individual dessert plate.
Layer the crepe rounds with alternate filling of lemon curd and vanilla yoghurt topped with a few blueberries,
Shape a quenelle of yoghurt to decorate the top crepe, then scatter with blueberries and almonds.
Serves 1

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

24 comments on “Sourdough Crepe Cake with Meyer Lemon Curd and Blueberries

  1. ChgoJohn
    March 19, 2014

    Not at all well-versed enough with sourdough that I would attempt something like pancakes but this was a great breakfast that you prepared. Mixing blueberries with lemon curd is a great combination and that opening shot couldn’t look more appealing.

    Like

    • ladyredspecs
      March 19, 2014

      Thanks so much John, it was a delicious combination lemon curd and blueberries. You could make this using your favourite crepe recipe.

      Like

  2. tinywhitecottage
    March 19, 2014

    “looks pretty” is an understatement! What a fabulous recipe, and love how you used your meyer lemon curd here. Canning and sourdough…I think once I can effectively master these two things then my work is done! 🙂

    Like

    • ladyredspecs
      March 19, 2014

      Preserving just takes time, no real skills to master, but sourdough is a totally different kettle of fish!

      Like

  3. Liuba Bejarano
    March 18, 2014

    Yum, looks pretty and delicious.

    Like

  4. Trixpin
    March 17, 2014

    Sourdough crepes? Amazing idea, although I’d have to make the starter first … hmm! I love the combination of blueberries and lemon curd, and with the crunch of the almonds I bet it was delicious 🙂

    Like

  5. Just Add Attitude
    March 17, 2014

    These sound delicious. 😉

    Like

  6. StefanGourmet
    March 17, 2014

    This looks amazing — great photo!

    Like

  7. chef mimi
    March 17, 2014

    Beautiful!!! What a delicious dessert! I really wish I could taste it.

    Like

    • ladyredspecs
      March 17, 2014

      Thanks Mimi, it was a big hit! Very simple and if you have crepes in the freezer, and curd in the fridge a great standby idea with any fruit!

      Like

  8. saucygander
    March 16, 2014

    That is *very* pretty! I’ve been making pasta and noodles from my sourdough starter, the poor thing has made many more batches of pasta than it has bread! Also can’t wait to hear about your bread!

    Like

    • ladyredspecs
      March 17, 2014

      Oh you will, it’s currently still a work in progress. So, noodles from sourdough starter, I’m curious. Do you have a post on your blog?

      Like

      • saucygander
        March 17, 2014

        Not yet, but I will soon, once I measure the quantities rather than eye ball them as I usually do.

        Like

  9. My Kitchen Witch
    March 16, 2014

    Anything with lemon curd is fab! I bet this was delicious.

    Like

    • ladyredspecs
      March 16, 2014

      It was! Simple to make too. Crepes made to any recipe would work well

      Like

  10. Oh my goodness…I can just taste the lemon in this. What a beautiful dessert… I’d eat this all day long. 🙂 I’m looking forward to hearing about your bread when you decide that you’ve perfected it! My guess is that it is already perfection… 🙂

    Like

    • ladyredspecs
      March 16, 2014

      Thanks for the vote of confidence Prudy, but sadly my bread is far from perfect. I think if I was using wheat I’d be happy, but alas I can’t eat wheat so I have to persist with spelt flour. Each loaf is a bit better than the one before, so I am making progress

      Like

  11. Fae's Twist & Tango
    March 16, 2014

    the dessert looks absolutely beautiful, and delicious. My resolution for 2014 is to learn how to bake with yeast. I haven’t baked anything yet, I am apprehensive, especially when I read an experts like you had trials too. ;(

    Like

    • ladyredspecs
      March 16, 2014

      Oh Fae, I’m perfectly fallible! My issues with bread making are because I’m totally avoiding wheat. Wheat and yeast together are fabulous and quite easy to handle. Crepes made with any recipe would work with these delicious little desserts

      Like

  12. Leah
    March 16, 2014

    Yum, these sound delicious. Can’t wait to hear the final results with the bread 🙂 xxx

    Like

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