A whipped lemon mascarpone cream filling is layered with lightly sweetened crepes for a perfect dessert or brunch recipe!! Topped with lemon curd whipped cream and fresh berries!
Lemon Cream Crepe Cake. Mhmm. I’m getting all kinds of fancy on y’all today! This crepe cake is loaded up with a whipped lemon curd mascarpone cream filling. And topped with a lemon whipped cream. Garnished with fresh berries. And it’s all here for your foodie loving eyes to behold.
I had a ton of fun making this. It’s not often I go all out fancy with cooking. I love trying new things out, mastering them, giving them a little flair. And that’s kind of what happened with this cake. By the way..don’t mind the bazillion pictures I have in this post today. I not only had fun making this cake, I had fun photographing it too!
We’re going to take a brief moment here to chat about the ingredients that went into this crepe cake. First off we have the lemon curd. Which I shared the recipe for that with y’all ages ago. I’ve made it so many times since I shared that post. And it’s amazing each and every time.
Next up let’s chat about that creamy lemon filling. Made with heavy cream, lemon curd, and mascarpone. Have you used mascarpone cheese before? It’s an Italian cheese, and whenever I think of it, I hear Giada saying it in her perfect Italian pronunciation. If you watch Food Network shows you absolutely know what I’m talking about.
You can find this in most markets with the ‘fancier’ cheeses. Usually in the deli section. There will be fresh parmesan, goat cheese, fresh mozzarella, that type of stuff. It’s there.
Now let’s talk about the crepes. Crepes deserve a whole post all on their own. So I will do my best to be brief.
I use a crepe recipe that is from Alton Brown. It’s easy to make. The trick comes in cooking them. It’s all in the temperature of the pan. You need it hot enough to cook quickly, but not hot enough that they cook too quick. Tricky right?
Spread the melted butter on the bottom of the hot pan. Tilt the pan about 45 degrees and pour the crepe batter in the middle of the pan and swirl to coat the bottom of the pan. It will be a thin layer. If the pan is too hot then the crepe batter will cook before you finish swirling and spread out the batter into a nice circle. Something I read that helped me when making the crepes is that the first two you make just consider trashed. It will take about that long to determine the proper temperature for the pan.
But once you get the temperature right..it’s super easy to make them!
The crepe recipe will make about 20 crepes. Once the crepes cool we can stack them and place them in the fridge. They’ll last a couple of days. We want our ingredients for this cake to be cold when we make it. We don’t want to melt our cream filling.
Then it’s just a matter of layering a crepe, spreading some of the lemon cream filling, adding another crepe on top and repeating until we run out of crepes and filling.
The whipped cream topping is heavy cream and the remaining lemon curd. Which makes a wonderful lemon whipped cream. I would be happy just dipping the berries in the lemon whipped cream, it’s that good.
This lemon cream crepe cake is actually fairly simple to make, once you master the crepes. And it is definitely beautiful and delicious. This cake can be the highlight of a brunch, a dessert, or whatever you want it to be.
Love lemon?! Make sure you check out these lemon desserts too!
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