Bakein a 150°Covenfor50-55minutes
untilthetopis paleandhaspuffedupa
little,anda fewcrackshaveformed.It will
settlebackwhenit cools.Turntheovenoff,
openthedoorandleavethepiein the
oventocoolfor 30 minutes.Thiswilllessen
thedeflatingdipin thecoolingpie.
Refrigerateforatleast8 hoursbefore
serving.I loveit servedcompletelycold,
dustedwiththecombined icing sugar
and cinnamon.foratleast1 hourbeforeblindbaking.
Preheatovento180°C.Blindbakefor
25 minutesoruntilthecrustis justcooked- nottoobrown(thepiewillbefilled and
rebaked,soa slightlysoftand
undercookedinternalcrustis okayhere).
Coolforatleast 15 minutesbeforefilling.
Forthefilling,drainthericottain a
colanderlinedwithpapertowelforabout
30 minutes.Placethericottaandcream
cheese in the bowl of a stand mixer with
Pour^1 / 4 cup(60ml)ofbatterintothepan.
Liftthepanupandswirlthebatteroutto
theedgesothebaseis coveredwitha thin
filmofbatter.Pourtheexcessbackintothe
jug.Returnthepantoheatandcookfor
1-2minutesuntil set and faintly golden on
theedges.
Flipthecrepewithanoffsetspatulaand
cookfora furtherminute.Slidethecrepe
outona wireracktocool.Repeatthe
processuntilyouhave 20 crepes.If you
loseoneit doesn’tmatter,butthisusually
happenswhenflippingbeforethecrepe
hasset.Whenyoumakeyourbestone,set
it asideforthetopofthecake.Fanthem,
halfrestingoneachother(theyaren’t
pronetosticking)ontherack,tocool.
Forthefilling,whipthecream,creme
fraicheandvanillain a largebowltosoft
peaks.Refrigerateuntilneeded.
Meanwhile,forthelemoncurd,filla
mediumsaucepanone-quarterfullof
waterandbringtoa simmer.Placethe
lemonjuice,sugarand^1 / 4 tspsaltflakesin
a largeheatproofbowlandwhiskto
combine.Whiskin theeggyolks.Placethe
bowloverthesimmeringwaterandwhisk
continuouslyuntilthecurdhasthickened
andis 85°Cona kitchenthermometer.
Removethebowloffthepanandadd
the softened butter, a few pinches at aEXTR ACT.