Crepe Cake

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This is our take on a French Mille Crêpe cake, made from layers of delicate vanilla crepes and mascarpone and lemon cream filling. It's a delicious alternative to your typical layer cake and is sure to wow whomever you serve it to.

Prep Time: 2 hours

Cook time: 1 hr (plus 2 hours to chill)

Yield: 1 10-inch cake

Ingredients

For the crêpes

• 2 cups all-purpose flour, sifted

• 4 large eggs, room temperature

• 2 1/2 cups whole milk

• 1/4 cup melted butter, plus more for cooking

• 3 tablespoons granulated sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla paste or extract

For the filling

• 2 ½ cups heavy cream

• 6 tablespoons sugar

• 5 ounces mascarpone cheese

• 1 teaspoon pure vanilla extract

• 5 ounces lemon curd

• icing sugar (for dusting over the completed cake)

  
  

Directions

Mix the crêpe batter

1. In a large mixing bowl, whisk the flour and salt together.

2. In another bowl beat the eggs, then add your milk, melted butter, sugar, and vanilla.

3. Slowly pour your wet mixture into the flour bowl while whisking. Keep whisking until it's smooth and silky.

4. Pour the batter through a strainer to remove any lumps (this is optional but recommended).

5. Cover and put batter in the fridge at least 1 hour, or overnight.

Make the crêpes

1. Heat a non-stick pan (10-inch) over medium heat. You may need to adjust the temperature with your first couple of crêpes to get it right.

2. Brush on a little melted butter.

3. Pour in about 1/4 cup of batter, pick up that pan and swirl it around. The batter should spread into a nice thin circle to cover the bottom of the pan.

4. Watch for the edges to get lightly golden and start lifting (about 2 minutes).

5. Get your plastic spatula under and flip.

6. Another quick 30 seconds or so and you've got yourself a crepe. Remove from the pan onto a dinner plate.

7. Continue until you've used all the batter. You can stack all the crêpes on one plate - they won't stick together.

Make the filling

1. Whisk together 2 1/2 cups heavy cream and 6 tablespoons sugar until soft peaks form.

2. Scoop out half the whipped cream into a separate bowl.

3. In one of the bowls, fold 5 ounces of lemon curd with a rubber spatula until thoroughly combined.

4. In the other bowl, do the same to add 5 ounces of mascarpone into the cream.

Assemble the cake

1. Lay one crêpe on a cake plate. Top it with about 3 tablespoons of one of the fillings (it doesn't matter which, as long as you alternate the two as you go). Spread the cream evenly, but not all the way to the edge of the crêpe. Add another crêpe on top and gently press it down to the cream. Top with 3 tablespoons of the other cream, and continue to use all your crêpes.

2. Refrigerate about 2 hours to set. Remove from the fridge about 30 minutes before serving. Sift with icing sugar before slicing.

This amazing recipe was inspired by recipes on bakeandsavor.com and marthastewart.com