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Lemon Cream Crêpe Gâteau With BIackberry Sauce

desserts, fruits

2 packages unflavoured gelatin
3/4 cup lemon juice
4 teaspoon grated lemon rind
1 1/2 cups granulated sugar
4 eggs
3/4 cup butter; softened
2 cups whipping cream
3 cups fresh blackberries
1 tablespoon icing sugar
8 crêpes; see recipe
1/4 cup liquid honey
-----Crêpes-----
3 eggs; at room temperature
3/4 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 1/2 cups milk
2 tablespoons vegetable oil

In small bowl, stir gelatin with 1/4 cup of the lemon juice; set aside. In heatproof bowl, whisk together remaining lemon juice, lemon rind and sugar; whisk in eggs and butter. Place bowl over saucepan of simmering water; cook, whisking, for 8 to 12 minutes or until thickened. Remove from heat. Add gelatin mixture; whisk for about 2 minutes or until dissolved. Refrigerate, stirring every 20 minutes, for about 1 1/4 hours or until thickened, cooled and smooth. In bowl, whip cream; stir one-third into thickened lemon mixture. Fold in remaining cream. Remove 1/4 cup and set aside for garnish. Reserve 2 cups of the blackberries for sauce and 8 more blackberries for garnish. Dust flat cake plate with icing sugar. Centre 1 of the crêpes on plate; spread with scant 1 cup lemon cream. Repeat layers twice. Scatter half of the remaining blackberries over cream. Repeat layering crêpes and cream 3 times; scatter remaining blackberries over cream. Top with seventh crêpe and remaining cream; top with last crêpe. With reserved lemon cream, pipe or dollop 8 rosettes around top edge; top each with reserved blackberry. Refrigerate for 2 hours or until set. (Make-ahead: Refrigerate for up to 4 hours.) In food processor or with hand blender, puree reserved blackberries with honey; if desired, strain to remove seeds. Serve with gateau. CRÊPES: In bowl, whisk together eggs, flour, sugar and salt until smooth; gradually whisk in mills until smooth. Cover and let stand for 30 minutes or refrigerate for up to 12 hours. Heat 8-inch crepe or nonstick pan over medium heat; brush lightly with some of the oil. Pour in 1/4 cup batter, swirling to coat bottom; cook for 1 minute or until bottom is golden. Turn and cook for 30 seconds. Repeat with remaining batter, brushing with oil before each. (Make-ahead: Stack between waxed paper and wrap in plastic wrap; refrigerate for up to 3 days or over wrap and - Freeze for up to 1 month.) Makes about 11 crepes.

Contributor: Canadian Living Magazine, September, 2001

Yield: 8 servings

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