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! 

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.

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!

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!

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!

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.

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!

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.

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!

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?

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!

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! 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!

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!

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.

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!

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.

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!

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.

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!

More Lemon Desserts:

Lemon Cream Crepe Cake

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!

Ingredients

Crepes

  • 2 cups flour
  • 4 large eggs
  • 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

Prep time includes required chilling time.
**Crepe Recipe adapted from Alton Brown/Food Network

Nutrition

Calories: 743kcal, Carbohydrates: 61g, Protein: 12g, Fat: 50g, Saturated Fat: 31g, Cholesterol: 219mg, Sodium: 192mg, Potassium: 169mg, Fiber: 1g, Sugar: 35g, Vitamin A: 1731IU, Vitamin C: 1mg, Calcium: 150mg, Iron: 2mg
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