Lemon Creplan

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Creplan is a recipe I created combining two recipes:  Crêpes and Flan.  All the ingredients of a flan are combined with flour to make this very thin batter, like crêpes, which is then baked in the oven.  I baked it in a 12 inch by 7.75 inch loaf cake pan in a cathedral shape sent to me by Silikomart, whom I wish to thank.

I received the loaf cake pan in June and it happened that a few days later I made a bread which was a total failure.  The recipe had too much olive oil in it and it turned out having the texture of a cake rather than a bread.  We ate some of this “bread” the first time, while it was fresh and the next day I proceeded and used some of the leftover to make this bread pudding.   The bread was a failure but the pudding I made was delicious.   You can find that recipe, which I have added  into an older post with bread puddings.

I love the taste of lemon and recently when I found some lemon essence in our supermarket, I could not resist buying it.  Additionally, I added some lemon juice and lemon zest as well.  Of course, it’s up to you to add the flavour your prefer.  If you like to make a chocolate creplan, you can replace 50 grams of flour with 50 grams of good quality cocoa powder and make it chocolaty.

The result was something between a light cake and a flan, which also reminded me of the cream in galaktoboureko  with a crust around it instead of phyllo.  It is so delicious that if you try it, you will surely want more than just one piece.

Lemon Creplan 

Preparation time:  15 minutes

Baking time:  50 – 60 minutes

Serves:  10

Ingredients:

• 4 big eggs, separated
• 1 tbsp lemon juice
• 1 can sweetened condensed milk (400 g)
• 125 grams butter, at room temperature
• 1 tsp lemon extract
• 115 grams all purpose flour
• 1 tbsp lemon zest
• A pinch of salt
• 500 ml water
• Powdered sugar for dusting cake on top

Instructions:

1. Preheat oven to 170^o C fan forced or 180 C if using a conventional oven.
2. Grease a 30 x 20 cm / 12 x 7.75 inch loaf cake pan (or a 20 x 20  cm / 8  x 8 inch baking dish).
3. Sift the flour and mix in the salt and lemon zest.
4. Separate the eggs in two bowls.
5. Add the lemon juice in the egg whites and with a hand mixer mix until egg whites are stiff.  (We know that the meringue is ready when we flip the bowl over and the meringue does not fall off the bowl).
6. In a second bowl add the egg yolks, butter, lemon essence and condensed milk and beat until the ingredients are incorporated. Add the water and mix.
7. Add the flour mixture and mix it in until it is fully incorporated.
8. Finally add the meringue, gradually and using a spatula gently incorporate it in the remaining batter.
9. Pour the batter into the greased baking dish and bake for 50 to 60 minutes or until the top is golden brown.  (In case it browns earlier than the time indicated, just cover the top with aluminium foil and continue baking).
10. Set aside to cool, unmold and refrigerate.
11. Serve with icing sugar on top.

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

Other related Recipes:

Crêpes

Galaktoboureko

Ivy’s Lemony Galaktoboureko

Tsoureki and Persimon Bread Pudding

Galaktoboureko in Kataifi Nests

Kopiaste

Kopiaste and Kali Orexi,

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