Oh, lemon cream. You're a delicious glue for a cake made out of crêpes, but when that cake is only about one-inch by five-inches, I don't get nearly enough of you. Why serve a dessert where the scoop of admittedly refreshing crème fraîche ice cream is so much bigger than the cake portion? I came to my last crêpe cake bite at Bar Breton and realized I still had a whole half scoop of ice cream left! Something's seriously wonky with the ratio here.
Still, that doesn't mean I didn't appreciate the delicate crunch of the lightly caramelized sugar topping the cake, or the oh-so-lightly sauteed blueberries in jus. I just wanted some more lemon cream, that's all.
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