Lemon Skyr Mille Crêpe Cake

📝 Ingredients

• 200 g plain flour
• 3 eggs
• 500 ml semi-skimmed milk
• 90 g caster sugar (30 for the batter, 60 for the cream)
• 25 g unsalted butter (20 for the batter, 5 for the pan)
• 1 pinch of salt
• 500 g plain 0% fat skyr
• 150 g plain cream cheese (about 22% fat)
• 2 unwaxed lemons (2 for the zest, 1 for the juice)

🍴 Utensils

• 2 mixing bowls
• Whisk
• 22 cm non-stick frying pan
• Ladle
• Spatula
• Fine grater

📖 Steps

1. In a mixing bowl, combine the flour, 30 g sugar and the salt. Make a well, crack in the eggs and whisk, gradually drawing in the flour. Pour in the milk in a thin stream, whisking constantly, until you have a smooth, lump-free batter with the consistency of single cream.
2. Melt 20 g butter in the microwave (20 to 30 seconds) and whisk it into the batter. Cover and leave to rest for 30 minutes at room temperature: the flour swells and the crêpes will be more supple, so easier to stack without tearing.
3. Melt the remaining 5 g butter. Heat the pan over a medium heat and grease it very lightly with kitchen paper dipped in the butter. Pour in a small ladle of batter (about 45 ml) and immediately tilt the pan in a circle to coat the base with a very thin layer.
4. Cook for about 1 minute, until the edges come away and the underside is barely golden, then flip with a spatula and cook for 30 seconds. Stack the crêpes on a plate until all the batter is used up (about 18 crêpes), then leave them to cool completely.
5. Meanwhile, finely grate the zest of the 2 lemons over the second bowl (only the yellow part, the white pith is bitter) and squeeze the juice of one lemon. Add the skyr, cream cheese and 60 g sugar, then whisk until you have a smooth, thick cream.
6. Place a first crêpe on the serving plate and spread a thin layer of cream over it (about 40 g, or 3 tbsp) with the back of a spoon, stopping 5 mm from the edge. Cover with another crêpe and repeat, keeping the best-looking one for the top, golden side up.
7. Cover with cling film without pressing down and leave to set in the fridge for at least 4 hours, ideally overnight: the cream firms up and the layers bind together. Cut too soon, the cake slides and the slices get squashed.
8. To serve, cut into 8 slices with a large knife dipped in hot water and wiped between each cut: the slices stay neat and show off all the layers. Serve well chilled.