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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, 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.
More Lemon Desserts:
Lemon Cream Crepe Cake
Ingredients
Crepes
- 2 cups flour
- 4 large eggs
- 1½ cup milk
- 1 cup water
- 6 tbsp unsalted butter melted
- ¼ cup white granulated sugar
- 2 tsp vanilla extract
- butter for the pan
Lemon Mascarpone Cream Filling
- 1 cup heavy cream
- 2 tbsp white granulated sugar
- 8 ounces mascarpone
- 1 cup lemon curd
Lemon Whipped Cream
- 1 cup heavy cream
- 2 tbsp white granulated sugar
- 2 tbsp lemon curd
- Optional: berries for garnishment
Instructions
Crepes
- Combine all of the ingredients into a blender and mix until just combined.
- Pour the batter into a sealable container and place in the refrigerator for at least an hour to let the bubbles settle. The batter can be in the fridge for up to 2 days.
- When you first remove the batter from the fridge gently stir to re-incorporate the batter.
- Heat a 10 inch non-stick pan over medium heat. Spread butter on the pan and let melt.
- Tilt pan at a 45 degree angle. Pour 1/4 a cup of the batter into the center of the pan and swirl the pan to spread the batter into a thin layer covering the bottom of the pan.
- Allow to cook for 30 seconds to 1 min. Gently peel the side of the crepe up and carefully flip it over (can use a spatula for this, just be gentle).
- Allow the other side to cook for another 30 seconds.
- Remove from the pan and place on a wire rack to cool.
- Continue until all the batter is used. Only stack the crepes once they are completely cooled.
- Crepes can be stored in a plastic bag in the refrigerator for 2-3 days.
Lemon Mascarpone Cream Filling
- Pour the heavy cream into a large mixing bowl. Mix with a mixer over medium speed until thickened.
- Add in the sugar, lemon curd and mascarpone.
- Continue to mix until soft peaks form.
Lemon Whipped Cream
- Pour the heavy cream into a medium size mixing bowl. Mix with a mixer over medium speed until thickened.
- Add in the sugar and lemon curd. Continue mixing until soft peaks form.
Assembly
- On dish or cake stand layer a crepe then spread about 2 tablespoons of the lemon cream filling. Top with a crepe and continue until all crepes are used.
- Spoon the lemon whipped cream on top and finish by adding the berries if desired.
- Store in the refrigerator. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a cup of a blackberry sauce that I’m curious about incorporating. I’m thinking of making two mascarpone fillings by cutting the mascarpone, sugar, cream and lemon curd in half, and then using the other half of mascarpone, sugar, and cream with the blackberry sauce. Then alternating layers as I build the cake. Would that work? Anything I should consider?
For what it’s worth, the sauce is using this recipe but I strained the end result so there are no seeds or clumps.
https://www.floatingkitchen.net/blackberry-sauce/
I just introduced this recipe to my family for Easter. I loved it so much! However the rest of my family didn’t accept it as well. Nothing wrong with the recipe. They’ve just never had crepe cake and aren’t used to it. They’re regular cake people I guess. But to me, it was wonderful!
How did you get the piece you cut to come out so perfectly?! When I made a similar recipe a few years ago my entire cake pretty much slipped and fell apart as I cut it! Any tips?!
Also, LOVING this recipe and photos. All of it is gorgeous!!
http://beyondblessedblog.com/
Aww thanks so much!! Such a bummer you had a bad experience like that! Nothing worse than spending time creating a layered cake like that just to have it fail. To help make sure the cut came out nice and pretty for the pictures, I made sure the cake was super cold! I chilled it in the fridge overnight then added the whipped cream and berries on top right before taking pictures. Hope that helps!