Lemon and Sugar Crepe Pie

Page 3 in the pie idea notebook. I love crepes with lemon and sugar, so the challenge of making a pie version of that was a pleasure! This may seem like a lot of effort, but it did not take long at all, I made it during one of my weeks where I am out every night, one step at a time. The crepes can be made a day or so ahead, the pie dish can be lined with pastry and frozen a week before hand. Then all that remains is making the filling and assembling the pie.

Crepe Pie

1x Pie shell, in cake tin or deep pie dish
9x Crepes
4 Tbs Caster Sugar
3 Eggs, Seperated
3 Tbs Lemon Curd
zest 1 Lemon, keep lemon for juice
250g Mascarpone

Bake pie shell for 15min at 180C, let cool.
Beat egg whites until soft peaks form, add sugar and beat until stiff.
In a separate bowl beat mascarpone until light and creamy, beat in egg yolks, lemon curd and zest.
Fold egg whites into mascarpone mix 1/3 at a time. Chill for 30min before using.
Spread a layer of mousse into base of pie shell, top with a crepe and a squeeze of lemon.
Repeat layers of mousse, crepes and lemon juice until all used up, or top of pie shell is reached.
Finish with a crepe (I leave the best looking one for the top) and sprinkle with demarera sugar, caramelize sugar with a blow torch or with a spoon (heat a large metal spoon over a gas flame and run the back of the spoon over the sugar. Be careful, the spoon can get very hot)
Leave in the fridge to set, at least a few hours, overnight works well.

I made this without the squeeze of lemon between the layers and felt that it needed a little more tart lemon flavour.

Crepes

2 C Standard Flour
2 Eggs
2 C Milk
1 tsp Cinnamon (Feel free to adjust to taste, ditto with vanilla)
1 tsp Vanilla Essence
1 Tbs Sugar
Extra milk

If making these for crepe pie aim to use a pan that will give you crepes to snugly fit the diameter of the pie shell, excess pieces can be trimmed.

Mix all ingredients together, it will need extra milk to make a thin batter (appx 1/4-1/2 cup)
Heat a pan and melt a small slice of butter before adding crepe batter and swirling around to fill pan.
Should make about 12 crepes, these can be kept for a few days or frozen.

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