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!
Servings: 8
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
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