Fun in the Kitchen

This past week was my sister’s birthday. (I’ll leave off the year, in deference to her, since she can be sensitive about it. But she is older than I am. I have to say that since I’m her little sister.) Anyway, we went to lunch at Outback on the actual day (and boy was that a disaster – we ended up getting there right as a big graduating class from Quantico came to celebrate. They were seriously understaffed and over-customered. It was…not the greatest of lunches.)

Anyway, we also planned to have an extended family celebration on Saturday for dinner. When I asked what my sister would like, she sent me a link to a Pinterest pin for this lemon crepe cake. It looked simple enough. So Saturday I spent my morning making pastry cream and lemon curd (and can I just say that if there was a way to survive on just lemon curd, I’d be willing to sign up for that diet. Yum!) And then I started in on the crepes.

I don’t know why many people find crepes intimidating – is it the swirling of the pan while you add the batter? Flipping them? Not sure – but I’ve always enjoyed them. (That said, the suggestions at the linked recipe above for making them are great.) And as I was adding the ingredients to the bowl, my sister called to say she was taking Mom to the emergency room (she’s home now and fine, none really the worse for wear) and so dinner would be tomorrow–or at some future date, depending. Since the cake needs to refrigerate an hour “up to overnight” we decided that I’d go ahead and make it and see how things went. So I continued on with the crepes. Before long, I had a huge pile of them and two bowls of scrumptious filling cooling.

After everything was cool, I did the assembly…and I have to say, it turned out well.

I am a tad confused how everyone on Pinterest manages to get theirs to have flat tops (is it because they have honest-to-goodness cake stands to assemble them on?) But I don’t think it being slightly humped is going to bother anyone. Nor will the uneven size of the crepes (I suppose if one’s a professional, one has a ring mold or something to use to get them all the same perfect size.)

As it’s Saturday still when I’m typing this up and scheduling it, I can’t comment on the taste beyond saying all the components tasted good, so I’m hopeful that the combined result will, too.