Lemon Crepe Cake

Lemon Crepe Cake



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)


To Make the Crepes

  1. Place all ingredients except melted butter in a blender and blender for 30 seconds. Scrape down the sides of the jar if needed. 
  2. 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

  1. Combine the egg yolks, whole eggs, fresh lemon juice, lemon zest, and granulated sugar in a medium bowl and whisk to combine.
  2. 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.
  3. 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.
  4. Whisk the lemon curd until it is pale and thickens. This takes about 10 minutes. 
  5. 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.
  6. 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

  1. 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.
  2. 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.
  3. 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.
  4. Allow the crepes to cool before assembling the lemon crepe cake.

To Assemble the Lemon Crepe Cake

  1. Whip the whipped cream until it forms medium to stiff peaks.
  2. Measure out 1/3 of a cup of lemon curd and set aside. Gently fold in the rest of the lemon curd until combined.
  3. 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.
  4. 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.
  5. Top with whipped cream or with Italian Meringue. Torch the meringue if desired, and enjoy!
  6. 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