I think it’s a fact that crepes are the best dessert pancakes in the world. They are thin and sweet, and they pair perfectly with so many fillings and flavors. If you love crepes and lemon desserts, then this lemon crepe cake might just become your new go-to spring or summer dessert!
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What is Lemon Crepe Cake?
Lemon crepe cake consists of 20 layers of thin, sweet, French crepes and lemon curd mousse. It’s topped off with a beautiful layer of lemon curd and whipped cream or meringue (your choice!).
The lemon mousse cream is super easy to make. We first make easy lemon curd, and then we fold it with some whipped cream. You then have this light and delicate lemon cream that is perfect for this dessert!
5 Tips for Making the Best Lemon Crepe Cake
First, making the crepes the same thickness is key to making a really even and consistent crepe cake. Crepe batter is inexpensive to make, so practice with a batch if you are new to crepe making. I have been making crepes for a long time, and I still like to practice with the first few just to make sure I have really nice, even crepes.
And save the scrap crepes that aren’t as even in thickness to eat for breakfast or dinner later, because who believes in wasting a perfectly good crepe?
Second, prep the lemon curd at least 2 hours ahead so that it has time to chill and thicken. This is a thinner lemon curd, so it needs a good chill before adding the whipped cream.
Third, make sure all of the crepes are cool before assembling the dessert. Warm crepes and cold lemon mousse are a recipe for a slippery and melty cake, a.k.a., a disaster!
Fourth, use the same amount of lemon mousse on each crepe layer, and spread it evenly. This is what helps to create that flawless and uniform look when you cut into the lemon crepe cake and see all of those beautiful even layers.
Fifth and last, use stabilized whipped cream or meringue to finish off the top edge of the dessert for an extra special finish. Whipped cream needs to be stabilized if you plan to put the whipped cream on in advance. Otherwise, standard whipped cream will work.
Piping stabilized whipped cream is also much easier than regular whipped cream, so make your life a little easier!
How to Assemble Lemon Crepe Cake
- Place a small smear of lemon mousse on your cake stand or cake plate, and then place the first crepe on the stand. The smear of lemon mousse will keep the crepe in place so that the cake does not slide around as you assemble it!
- Next, add lemon mousse on top of the first layer. Use an offset spatula to spread the mousse around evenly leaving about 1/8 inch of crepe border uncovered with the mousse. Repeat with all of the layers.
- Top the top layer with a thin layer of lemon curd and whipped cream or Italian meringue.
- That’s all there is to it!
Essential Baking Tools for This Recipe
- A crepe pan and spreader (this pan is my favorite, and it’s inexpensive!)
- A whisk to make the curd
- Mixing bowls for the curd and whipped cream
- A hand or stand mixer for the whipped cream (and Italian meringue)
- A small offset spatula for spreading the lemon mousse
- Piping bags and tip if adding the border
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For the Crepes
- 3 1/3 cups whole milk
- 2/3 cup water
- 6 large eggs
- 6 Tbs sugar
- 3 1/4 cups all purpose flour
- 1 Tbs vanilla
- 1 tsp kosher salt
- 6 Tbs unsalted butter, melted
For the Lemon Curd Cream
- 1 1/3 cup lemon juice
- 2 cup sugar
- 8 eggs
- 4 yolks
- 6 Tbs butter
- 4 cups heavy whipping cream
For the Italian Meringue (optional)
- See recipe here
To Make the Crepes
- Place all ingredients except melted butter in a blender and blender for 30 seconds. Scrape down the sides of the jar if needed.
- With the blender on, drizzle the melted butter into the batter through the small opening in the lid. Cover and refrigerate for at least 30 minutes so the gluten in the batter has time to relax.
To Make the Lemon Curd Cream
- Combine the egg yolks, whole eggs, fresh lemon juice, lemon zest, and granulated sugar in a medium bowl and whisk to combine.
- Next, fill a medium pot with 1-2 inches of water, and place the bowl over the water, making sure that the bottom of the bowl doesn’t actually touch the water.
- Turn the stove onto medium high heat to get the water to a simmer quickly, and then turn the heat down so it stays at a simmer. While the water is coming to a simmer, begin stirring the lemon mixture so that it does not scramble or cook unevenly.
- Whisk the lemon curd until it is pale and thickens. This takes about 10 minutes.
- Remove the bowl from the heat and whisk in the pats of butter one at a time until they are melted and combined with the curd. The mixture should be thick after whisking for several minutes. In general, you will need to whisk the curd for 3-5 minutes after removing from the heat to get the right consistency.
- Place a piece of plastic directly on top of the curd so that the plastic is touching it. Cover the bowl with another layer of plastic wrap to make sure it’s sealed well, and refrigerate for at least 3 hours. The lemon curd can be made up to 5 days ahead.
To Make the Crepes
- Lightly oil your crepe pan if using cast iron. If using a normal crepe pan, do not oil. Place over medium low heat for cast iron pans, and let the pan heat up for 5-7 minutes. Wipe away any excess oil with a paper towel.
- Lightly coat the pan with melted butter and pour 1/4 to 1/3 cup batter in the center of the pan. Use a crepe spreader to spread the batter around in a circular motion. If you don’t have a crepe spreader, pick up the pan and tilt it to swirl the batter around. Be SUPER careful though. The handle of your pan will get super hot, so be sure to cover it so you don’t burn your hands.
- Repeat this with all of the batter until you have at least 20 crepes. I like to make extras so that I can pick the most uniformly shaped crepes.
- Allow the crepes to cool before assembling the lemon crepe cake.
To Assemble the Lemon Crepe Cake
- Whip the whipped cream until it forms medium to stiff peaks.
- Measure out 1/3 of a cup of lemon curd and set aside. Gently fold in the rest of the lemon curd until combined.
- Place a small dollop of lemon mousse cream on your cake stand, and then place the first crepe on the stand. Portion out a 1/4 to 1/3 cup of lemon mousse and spread evenly with an offset spatula. Add the next crepe, add lemon mousse, and spread. Repeat this process until you have 20 layers of crepes.
- On the very top crepe layer, spread the lemon curd, but leave a thin border of crepe so that the curd doesn’t drip down the sides.
- Top with whipped cream or with Italian Meringue. Torch the meringue if desired, and enjoy!
- Refrigerate cake for up to a week, but it is best eaten within 1-3 days.
*This is a Baker Street Society original recipe. If you choose to use this recipe or alter it for your own blog, please give credit as this is the honest thing to do.
Keywords: lemon crepe cake, lemon mousse