Lemon Crepe Cake (Basbousa) Recipe
If you’re craving a showstopper dessert that’s both familiar and surprising, Lemon Crepe Cake (Basbousa) is truly a dream come true. This dazzling confection layers delicate, citrus-scented crepes with clouds of whipped cream and a crowning lift of coconut and pistachios. Balancing classic Middle Eastern flavors with the elegance of a French cake, Lemon Crepe Cake (Basbousa) combines the tender bite of semolina and the zing of fresh lemon. Whether you’re preparing it for a festive gathering or just a treat-yourself weekend project, this cake delivers sunshine in every forkful.
Ingredients You’ll Need
What I love most about Lemon Crepe Cake (Basbousa) is how these pantry staples weave together into something utterly irresistible. Each ingredient brings its own magic, whether it’s texture, flavor, or an aromatic herbal note—trust me, you’ll feel the difference in every layer.
- Semolina: The foundation of basbousa, semolina adds a gently nutty bite and hearty texture to your crepes.
- All-purpose flour: Lends structure and makes the crepes pliable enough for stacking without breaking.
- Granulated sugar: Just a couple of tablespoons draw out the sunny lemon flavor without making things overly sweet.
- Baking powder: A tiny lift for lighter, tender crepes—not to be skipped.
- Salt: Even a pinch amplifies every other note, from vanilla to lemon.
- Milk: Provides moisture and ensures the batter pours smoothly for those signature thin crepes.
- Eggs: Essential for binding and giving each crepe just the right amount of richness.
- Melted butter: Brings a gorgeous golden hue and a touch of luxury to the crepe batter and for the pan.
- Lemon zest: Every bit of zest bursts with natural citrus oil—don’t skimp on this.
- Vanilla extract: Marries the lemon beautifully and rounds out the flavor profile.
- Heavy cream: Whipped to soft peaks, it’s the creamy glue that holds this masterpiece together.
- Powdered sugar: Sweetens the whipped cream just enough without making it stiff or grainy.
- Lemon extract (optional): Take the citrus experience up a notch—totally optional but delightful.
- Desiccated coconut: That irresistible Middle Eastern finish, adding sweetness and tropical aroma on top.
- Finely chopped pistachios: The green garnish for flavor and a gorgeous color contrast, making every slice a celebration.
How to Make Lemon Crepe Cake (Basbousa)
Step 1: Mix the Dry Ingredients
Start by grabbing a mixing bowl and combining your semolina, flour, granulated sugar, baking powder, and a pinch of salt. Whisk them all together until well blended. This blend will give your Lemon Crepe Cake (Basbousa) that classic basbousa flavor and a uniquely tender crumb—think of it as prepping the canvas for your flavor masterpiece.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk together milk, eggs, melted butter, lemon zest, and vanilla extract. This aromatic combination infuses each crepe with silkiness and fresh citrus notes. The melted butter will keep everything smooth, with no risk of dry batter.
Step 3: Make the Crepe Batter
Now, gradually add your wet mixture into the dry ingredients, whisking steadily to avoid lumps. The batter should be silky and pourable—if it’s too thick, a splash more milk will loosen things up. Let the batter rest for 20 to 30 minutes, allowing the semolina to soak in moisture and your flavors to mingle.
Step 4: Cook the Crepes
Heat a non-stick skillet over medium heat, brushing it lightly with butter for that gorgeous golden finish. Pour about 1/4 cup of batter into the pan, swiftly swirling so it forms a thin even layer. Each side should cook for 1 to 2 minutes until just lightly golden. Repeat until all the crepes are cooked, stacking them as you go—don’t worry if they’re not perfectly round, each layer adds to the charm of your Lemon Crepe Cake (Basbousa).
Step 5: Prepare the Whipped Cream
In a chilled mixing bowl, whip the heavy cream with powdered sugar and a splash of lemon extract if you want even more zestiness. Beat until soft peaks form—the goal is cloudlike, not stiff. This creamy layer is what sets your cake apart from any ordinary stack of crepes.
Step 6: Assemble the Cake
Once your crepes have cooled, it’s time for the fun part: layering! On a serving plate, start with one crepe, then spread a thin, even layer of whipped cream on top. Stack the next crepe over, repeat with cream between each, and continue until you’ve used all your crepes. Finish with a generous layer of whipped cream on top—this is your base for the finishing touches.
Step 7: Garnish and Chill
Sprinkle the top with desiccated coconut and a lush scattering of finely chopped pistachios. Then, cover your Lemon Crepe Cake (Basbousa) and chill it for at least two hours—this helps it set and allows the flavors to truly come together. When you’re ready, slice and serve for the ultimate lemony delight!
How to Serve Lemon Crepe Cake (Basbousa)
Garnishes
Lemon Crepe Cake (Basbousa) looks gorgeous topped with snowy coconut and gems of pistachio, but you can up the wow factor with a drizzle of simple syrup, curls of lemon peel, or edible flowers. Extra grated lemon zest will add both aroma and a bright pop of color that screams “spring on a plate.”
Side Dishes
This cake doesn’t need much more, but if you want to round out a dessert spread, serve with a pot of mint tea, strong coffee, or even a fresh fruit salad drizzled with honey. For a Middle Eastern flair, offer rosewater-scented syrup or a few Medjool dates alongside each slice of Lemon Crepe Cake (Basbousa).
Creative Ways to Present
For special occasions, try stacking the cake extra tall with thinner layers (mini crepes work beautifully), or assemble small, individual Lemon Crepe Cake (Basbousa) stacks for plated desserts at parties. Decorate the serving plate with dots of raspberry sauce or a dusting of powdered sugar for a playful twist on tradition.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Lemon Crepe Cake (Basbousa), simply cover tightly with plastic wrap or transfer slices to an airtight container. Keep in the fridge for up to 3 days. The flavors meld and the cake stays deliciously moist—honestly, it’s just as craveworthy on day two!
Freezing
To freeze, slice the Lemon Crepe Cake (Basbousa) and wrap each portion tightly in plastic, then foil. Pop them in a freezer-friendly container for up to one month. Thaw overnight in the fridge; keep in mind the whipped cream may lose a bit of its volume, but the taste remains dreamy.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you do want to refresh the flavors, let slices sit out for 10 to 15 minutes before serving—the cream softens and the lemon notes become even more aromatic.
FAQs
Can I make the crepes in advance?
Absolutely! You can prepare the crepes a day ahead—just stack them with parchment between each, wrap well, and refrigerate. Then assemble your Lemon Crepe Cake (Basbousa) when you’re ready to wow your guests.
What can I use instead of pistachios or coconut for topping?
If you’re not a fan or need substitutions, try slivered almonds, chopped hazelnuts, or a sprinkle of sesame seeds. Anything with a bit of crunch and mild flavor complements the lemony crème beautifully.
Is there a non-dairy version?
Yes! Use a plant-based milk and substitute a coconut or soy whipped topping in place of the dairy cream and butter. The flavor will be just as inviting, with a tropical twist that pairs perfectly with lemon.
Why does my batter need to rest?
Resting the batter allows the semolina to absorb moisture, giving you tender crepes that won’t tear or feel gritty. It’s a tiny bit of patience that pays off with a smoother, fluffier Lemon Crepe Cake (Basbousa).
Can I use store-bought crepes?
You can! If you’re short on time, plain store-bought crepes will work—just be sure to pick a neutral-flavored variety and still add that fresh lemon and vanilla to your whipped cream for the full experience.
Final Thoughts
There’s something so magical about sharing a slice of Lemon Crepe Cake (Basbousa) with loved ones—every layer is a celebration of bright flavors and cozy textures. Give this recipe a try and see just how quickly it becomes a treasured favorite at your table.
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Lemon Crepe Cake (Basbousa) Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Lemon Crepe Cake, also known as Basbousa, a Middle Eastern dessert that combines the lightness of crepes with the richness of whipped cream and a hint of lemon. Perfect for special occasions or a sweet treat any day.
Ingredients
Dry Ingredients:
- 1 cup semolina
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- pinch of salt
Wet Ingredients:
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter (plus more for the pan)
- zest of 1 lemon
- 1 teaspoon vanilla extract
Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon extract (optional)
Toppings:
- 1/4 cup desiccated coconut
- 1/4 cup finely chopped pistachios
Instructions
- Prepare the Crepes: Mix dry ingredients and wet ingredients separately. Combine and let the batter rest. Cook crepes in a pan.
- Whip the Cream: Beat heavy cream with sugar and lemon extract until soft peaks form.
- Assemble the Cake: Layer crepes with whipped cream, repeating until all crepes are used. Top with remaining cream and garnish with coconut and pistachios. Chill before serving.
Notes
- Enhance the flavor with a drizzle of lemon and rose water-infused simple syrup.
- For a different texture, consider using pastry cream or mascarpone instead of whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 8g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
