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Lemon Crepe Cake

Recipe Level: Easy to Moderate

This lemon crepe cake is pillowy and light with a zesty lemon flavour. It's the sweetest cake to celebrate at brunch or for any special occasion.

Baked by Alie Romano

Professional Baker and Recipe Developer

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

Lemon Crepe Cake

I’m in love with this simple yet delicate cake that crepes create. It’s layer on layer of light airy crepes with a smooth delicate yet zesty filling; a blend of whipping cream and ricotta with fresh lemon juice and zest. The overall taste is fresh and light, not too savoury, not too sweet.  

I added a dollop of extra lemon cream to each crepe slice with fresh raspberries and drizzled maple syrup on top. It’s sure to impress any guest for a special occasion or for your Mom on Mother’s Day!

Ingredients

You can easily play around with the flavours; add fruit or chocolate to your crepe cake. Fresh blueberry compote would be a lovely addition, complimenting the sweet lemon tang.

  • All-purpose flour
  • Eggs
  • Full milk
  • Water
  • Unsalted butter
  • Extra smooth ricotta cheese
  • Whipping cream
  • Fresh lemons
  • Icing sugar
  • Raspberries, optional for serving

Storing/Make Ahead

Undressed crepes freeze well. You can easily make your crepes well in advance and on the day put the crepe cake together. Freeze crepes between layers of wax or parchment paper, place in an airtight freezer bag or container and freeze for up to two months. Let crepes come to room temperature before handling.

This lemon crepe cake is best enjoyed within 1-2 days. Store covered in the refrigerator.

Tips to Make a Lemon Crepe Cake

  1. Be sure to let the batter rest before making the crepes. Letting the crepe batter rest for at least 30 minutes to one hour will allow the glutens to relax and the batter to thicken.
  2. Do your best to make your crepes the same size. I like having off shaped crepes to create more fluted edges but you still want the crepe to be similar in size for stacking.
  3. Be careful not to add too much filling, you want a thin layer of each between the crepes.
  4. If you want to dust the top of your crepe cake with icing sugar but the sugar keeps absorbing into the crepe, just add another crepe on top without any filling in between. Sometimes the crepe can be too moist from the filling causing the icing sugar to absorb into the crepe.
  5. Use edible flowers or fresh fruit to decorate the top of the cake. I used lavender from my garden.

How To Make a Lemon Crepe Cake

Step One: Make your crepes and prep your filling; one bowl of lemon whipping cream and another bowl of lemon ricotta cheese. Build your cake on your cake stand by placing one layer of crepe with a layer of lemon ricotta. Then add another crepe and a layer of lemon cream. Repeat until you no longer have any crepes left.

Lemon Crepe Cake
Lemon Crepe Cake
Lemon Crepe Cake
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Lemon Crepe Cake

This lemon crepe cake is pillowy and light with a zesty lemon flavour. It’s the sweetest cake to celebrate at brunch or for any special occasion.

  • Author: Alie Romano
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Ingredients

Scale

Crepes

  • 1 cup all-purpose flour
  • 2 eggs
  • 3/4 cup full milk
  • 1/2 cup water
  • 3 Tablespoons unsalted butter, melted

Lemon Filling

  • 1 cup extra smooth ricotta cheese
  • 1 cup whipping cream
  • 6 teaspoons fresh lemon juice (divided)
  • 2 teaspoons fresh lemon rind (divided)
  • 1 Tablespoon icing sugar, sifted. Extra for dusting
  • Pint raspberries for serving

Instructions

Make your crepes

  1. In a blender, combine flour, eggs, milk and water. Pulse for 10-20 seconds – until blended well, add butter and blend. Place the crepe batter in the refrigerator for 1 hour to rest (this is when your bubbles in the batter will dissipate so you don’t have little holes in your crepe). The batter will keep in the fridge for up to 48 hours.
  2. Heat a small non-stick pan on medium heat. Pour approx. 2 Tablespoons of the batter into the center of the pan and swirl the pan to spread evenly and create a circle as best as possible (if you have a crepe spreader you can use that as well). Cook for approx. 30-40 seconds and flip. You should see the edges of the crepe slightly curl up. Cook for another 30 seconds and remove from the heat, laying them out flat so they can cool. Continue until all of the batter is gone.

Make your filling

  1. In a small bowl, mix your ricotta cheese with 3 teaspoons of the lemon juice and 1 teaspoon of lemon rind. Set aside.
  2. In a separate bowl, whip whipping cream until light and fluffy. Add icing sugar and the other 3 teaspoons of lemon juice. Whip until blended. Fold in the other teaspoon of the lemon rind. Remove approx. 1 tablespoon of the whipping cream mixture and add it to the ricotta mixture, fold to combine.

Build your cake

  1. Working on either a cake board or your serving tray/cake stand add a dollop of whipping cream in the centre, place a crepe on top and press down. This is to start your base and to make sure your cake doesn’t slide around.
  2. Spread a small layer of lemon ricotta to the top of your first crepe, about 2 teaspoons, leaving about ½ an inch from the border. Place another crepe on top. Now spread a small layer of lemon cream, 2 teaspoons, leaving about ½ an inch from the border. Continue layering and alternating ricotta and cream until you reach your last crepe. Leave the top crepe plain and dust with icing sugar.
  3. Serve crepe cake with the extra lemon cream, fresh raspberries and maple syrup.

Notes

To freeze crepes, stack them (separated by wax paper or parchment paper) and store in sealable plastic bags for up to two months. Let them come to room temperature when you are ready to use, as they will break easily when frozen.

Nutrition

  • Serving Size: 1 of 12
  • Calories: 164
  • Sugar: 2.7g
  • Sodium: 60mg
  • Fat: 10g
  • Saturated Fat: 5.9g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 13.6g
  • Fiber: 2g
  • Protein: 5.4g
  • Cholesterol: 58mg

Keywords: Crepes, French, Cake, Dessert, Brunch

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

Crepe Cake

FAQ’s

What is a crepe cake?

A crepe cake is made with French crepes that have been layered (or stacked) on top of each other to create a cake. An assortment of fillings is layered between each crepe such as, pastry cream, whipping cream, custard, chocolate, etc.

Why isn’t my lemon crepe cake staying together?

This can happen if the ricotta cheese is not smooth enough as it will not hold the crepes together. In this case, you just need to add a little whipping cream to the ricotta mixture to help or if the cake is already built, just add dollops to each layer and smooth it out.

How do I store a crepe cake?

Store a lemon crepe cake in the refrigerator covered in a glass dome (or with plastic wrap) for up to 3 days.

Can you freeze crepes?

Yes, crepes freeze well! Layer crepes between wax paper and place in an airtight container or freezer bag and freeze for up to two months. Let crepes come to room temperature before serving.

What is a Gâteau de Crêpes?

Gâteau de Crêpes is French for a crepe cake. It can be sweet or savoury but typically is made sweet with cream, custard, or chocolate.

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Margie
Margie
2 years ago
Rating :
     

I love the way you bake, and will certainly try and collect your recipes. Thanks for sharing

Maria
Maria
1 year ago

This looks/tastes beautiful. How do you get your crepes to sit like petals? Mine droop down when I stack them, it doesn’t look as nice. Thanks!

Michele S
Michele S
1 year ago
Rating :
     

This was absolutely incredible! So light and delicate, I wish I made two as everyone wanted seconds! I served it with mixed berries and maple syrup. Thanks

Diane L
Diane L
1 year ago
Rating :
     

So delicious, light and delicate. Loved the recipe, thanks. D

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Spread some love with these cute heart shaped sandwich cookies. Each cookie features a soft buttery sugar cookie, filled with sweet raspberry buttercream icing and topped with pink sugar crystals for a crispy bite. They make the perfect cookie for Valentine's Day or any special occasion. 

Alie Romano

Meet

Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

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