Lemon Creme Crepe Cake

A mile-high stack of crepes, layered with lemon cream, makes a stunning dessert that’s very much on trend these days. It’s perfect for brunch celebrations—and for those who want something other than the old-fashioned two-layer cakes people used to eat all those years ago (kidding—we still love us some birthday cake).

  • By Julie Van Rosendaal
  • January 6, 2017

    Ingredients

    Lemon Cream

    1 cup sugar

    6 large egg yolks

    Zest of 1 to 2 lemons

    ½ cup lemon juice

    ½ cup butter, cut into pieces

    2 cups whipping cream

    Ingredients

    Crepes

    6 large eggs

    1½ cups half and half cream

    1 tsp vanilla

    1 cup all-purpose flour

    ¼ cup icing sugar

    ¼ tsp salt

    Butter or lard, for cooking; Fresh berries, for serving; Icing sugar, for dusting

    Preparation

    1. In a medium saucepan, whisk together sugar, egg yolks, lemon zest and juice. Set over medium-high heat and bring to a simmer, stirring almost constantly until mixture thickens. Remove from heat and stir in butter; set aside for a few minutes, then stir once butter has melted. Refrigerate until well chilled.

    2. Once curd has chilled, whip the cream until stiff. Gently fold in the curd and return to fridge.

    3. To make the crepes, blend eggs, half and half and vanilla in a blender. Add flour, icing sugar and salt and pulse again to blend until smooth. Brush a well-seasoned cast iron or non-stick 8-inch skillet with butter or lard and set over medium-high heat. When it’s warm, wipe it out with a paper towel and set back over heat. Cook a scant ¼ cup of batter at a time, pouring it quickly into the hot skillet and tilting it quickly so it evenly coats the bottom of the pan, for about 30 seconds per side or until golden. Transfer to a plate or cookie sheet as you cook the rest. You should have about 16 to 18 crêpes. Set aside to cool completely, or refrigerate.

    4. To assemble your cake, place the first crepe on a plate or cake stand and spread with about ⅓ cup of the lemon cream. Continue stacking the crepes, gently spreading with cream (being careful not to squish out the cream underneath), finishing with a crepe. Set in fridge, if there’s room, for an hour or two to make it easier to slice. Top with a pile of berries and dust with icing sugar just before serving. Serves 8.

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