Lemon Mascarpone Crêpe Cake

Lemon Mascarpone Crêpe Cake | photo by Zoë François

Crêpes are a beloved food group in my household. My boys have grown up eating them with everything from sweet to savory fillings, sometimes dozens at a time. When I couldn’t get them to eat as little kids I’d make a batch of crêpes and watch as they disappeared. Stacking them into a cake is an easy and elegant way to dress up what is really a humble street food in France. This version was made from a really sweet book called Simply Citrus by Marie Asselin. I “met” her on Instagram and she kindly sent me a copy of the book. I adore instagram for all the inspiration and for the space to create videos of the recipes I make. You can watch me make Marie’s cake in my instagram stories.

Marie’s lemon curd is unlike any I’ve made before. She cooks it like a pastry cream, which uses cornstarch and eggs to bind it and then finishes it with heavy cream. It is delightful. I suggest you double her recipe, so you can have some left over after the cake is filled. The combination of the tart lemon curd and rich mascarpone cream are a perfect marriage. Instead of topping with more cream, I went with the brûlée on top. I like the contrast of texture and you know how I feel about my blow torch, so any excuse to use it. 

Lemon curd for Lemon Mascarpone Crêpe Cake | photo by Zoë François

Lemon and Mascarpone Crêpe Cake

from Simply Citrus by Marie Asselin

You can see me make the crêpe cake on Instagram and will find Marie’s full recipe (crêpes, lemon and mascarpone fillings) here on Completely Delicious.

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I had a batch of my crêpes on hand that I used, and it is a bit different from Marie’s. They will both be awesome in the cake, so try each and let me know what you think. Here is my recipe:

3 whole large eggs

2¼ cups whole milk

190g all-purpose flour (I tested with Gold Medal, since it is the most readily available here. If you use King Arthur, it may change the amount of liquid required.)

30g sugar

1/8 teaspoon kosher salt

3 tablespoons unsalted butter, melted

1½ teaspoons vanilla extract

Blend all the ingredients together in a Blender until smooth. Pour into a container, cover and refrigerate for several hours before making the crepes.

Gently stir the crepe batter before using.

Heat a Crepe Pan over medium low heat. Lightly butter the pan and pour in about a scant 1/4 cup batter (more or less depending on the size of the pan. I use a ladle so each crepe is the same size. The first crepe is usually a mess, so don’t despair if it isn’t perfect. Cook the crepe until the edges turn golden brown. Using a Metal Spatula (think cake decorating) lift the edges of the crepe all the way around the pan, then lift the crepe and flip. Cook on the second side for just a few seconds to set the batter. Do not add any more butter before cooking the remaining crepes. Continue until you have all the crepes you need.

Lemon Mascarpone Crêpe Cake | photo by Zoë François

After I layered the crêpe cake I added sugar to the top and set it ablaze with my blow torch.

Lemon Mascarpone Crêpe Cake | photo by Zoë François

It adds a nice contrast to the soft layers and it fun to do. Watch my Instagram video to see how.