Gluten-Free Buttercream Crepe Cake with Lemon Curd Topping

This Gluten-Free Buttercream Crepe Cake with Lemon Curd Topping is a delightful dessert that combines the delicate layers of gluten-free crepes with luscious lemon curd and creamy buttercream. It's perfect for special occasions or anytime you want to indulge in a decadent treat without the gluten.

Ingredients:

• For the crepes:
• 2 cups gluten-free all-purpose flour
• 4 large eggs
• 2 cups milk dairy-free milk can be used
• 1/4 cup melted butter or dairy-free alternative
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• For the lemon curd:
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup unsalted butter or dairy-free alternative, cubed
• For the buttercream:
• 1 cup unsalted butter or dairy-free alternative, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or dairy-free alternative
• Additional lemon zest for garnish

Instructions:

To make the crepes, in a large mixing bowl, whisk together the gluten-free flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth

Let the batter rest for 10-15 minutes

Heat a non-stick skillet over medium heat and lightly grease with butter or oil

Pour a small amount of batter into the skillet, swirling to coat the bottom evenly

Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown

Flip and cook for another 1-2 minutes

Repeat with the remaining batter, stacking the cooked crepes on a plate as you go

Let them cool completely

To make the lemon curd, in a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest

Place the bowl over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl

Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon, about 10-12 minutes

Remove the bowl from the heat and whisk in the cubed butter until smooth

Strain the lemon curd through a fine mesh sieve to remove any lumps

Let it cool completely

To make the buttercream, beat the softened butter in a mixing bowl until creamy

Gradually add the powdered sugar and vanilla extract, beating until smooth

Add milk as needed to reach desired consistency

To assemble the cake, place one crepe on a serving plate and spread a thin layer of buttercream over it

Repeat with the remaining crepes and buttercream, stacking them on top of each other

Once assembled, spread the cooled lemon curd over the top of the cake

Garnish with additional lemon zest if desired

Chill the cake in the refrigerator for at least 1 hour before slicing and serving

Enjoy!