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
Scale
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
