Sourdough Crepe Cake with Meyer Lemon Curd and Blueberries
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.
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
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24 comments on “Sourdough Crepe Cake with Meyer Lemon Curd and Blueberries”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
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.
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Thanks so much John, it was a delicious combination lemon curd and blueberries. You could make this using your favourite crepe recipe.
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“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! 🙂
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Preserving just takes time, no real skills to master, but sourdough is a totally different kettle of fish!
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Yum, looks pretty and delicious.
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Thanks 😄
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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 🙂
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Thanks it was. Any crepes will do,,,,,
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These sound delicious. 😉
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Thank you, it was a great combo of flavours
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This looks amazing — great photo!
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Thanks Stefan
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Beautiful!!! What a delicious dessert! I really wish I could taste it.
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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!
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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!
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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?
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Not yet, but I will soon, once I measure the quantities rather than eye ball them as I usually do.
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Anything with lemon curd is fab! I bet this was delicious.
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It was! Simple to make too. Crepes made to any recipe would work well
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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… 🙂
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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
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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. ;(
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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
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Yum, these sound delicious. Can’t wait to hear the final results with the bread 🙂 xxx
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