Lemon Mascarpone Crepe Cake #BrunchWeek
Prep Time
20 mins
Cook Time
20 mins
Total Time
4 hrs 40 mins

Layers of light crepes are turned into a wonderfully delicate Lemon Mascarpone Crepe Cake.

Course: Baking, Cake, Dessert
Cuisine: French
Keyword: crepe cake
Servings: 8 servings
Calories: 639 kcal
Author: Kellie
  • For the crepes:
  • 4 eggs
  • 2 cup half and half
  • 1/2 cup water
  • 2 cup all purpose flour
  • 6 tablespoons unsalted butter melted
  • 1/4 teaspoon kosher salt
  • 3 tablespoons Dixie Crystals Granulated Sugar
  • 1 teaspoon Nielsen-Massey Lemon Extract
  • For the Lemon Mascarpone Cream Filling:
  • 1 cup lemon curd
  • 8 ounces mascarpone cheese
  • 3/4 cup heavy cream
  • 3 tablespoons Dixie Crystals Powdered Sugar
  • 2 tablespoons granulated sugar
  1. For the crepes:
  2. Place all ingredients in a blender and combine until smooth.
  3. Allow the batter to rest for 1 hour.
  4. Heat a small non-stick skillet over medium heat.
  5. Melt 1 teaspoon butter in the pan.
  6. Pour 1 ounce of the batter into the center of the pan and swirl with a spatula to spread evenly. Cook for 30 seconds and flip. Cook for an additional 15 seconds and transfer to a baking sheet. Be sure the crepe is flat so it can cool.
  7. Repeat with remaining batter. After the crepes have cooled completely, stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a cooling rack before carefully peeling apart.
  8. In a large bowl, beat the lemon curd, mascarpone cheese, heavy cream and sugar until light and fluffy. Set aside.
  9. Assemble the cake by placing one crepe on a flat surface such as a platter or cake stand.
  10. Spread 1 heaping tablespoon of cream in a thin layer over the crepe. Top the cream with another crepe being sure there are no wrinkles and the crepe lays flat. Repeat with the remaining cream and crepes.
  11. Lightly cover with plastic wrap and transfer to the refrigerator for 4 hours or overnight.
  12. Remove the plastic wrap and sprinkle the top of the cake with the turbinado sugar. Using a kitchen torch, melt the sugar to create the crispy top. Decorate with the remaining lemon Mascarpone cheese.
Nutrition Facts
Lemon Mascarpone Crepe Cake #BrunchWeek
Amount Per Serving (1 g)
Calories 639 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 25g156%
Cholesterol 185mg62%
Sodium 240mg10%
Potassium 159mg5%
Carbohydrates 55g18%
Fiber 0g0%
Sugar 27g30%
Protein 11g22%
Vitamin A 1320IU26%
Vitamin C 0.7mg1%
Calcium 137mg14%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.