Lemon Mascarpone Crêpe Cake

This is a Martha Stewart meets the Montreal Food Divas’ recipe because we use Martha’s lemon curd and candied lemon slices’ recipes and incorporated them into our Lemon Mascarpone Crêpe Cake. This cake is easy to make, but it’s a lot of steps, so if time is of the essence then you can buy the lemon curd. But homemade lemon curd is easy to make and tastes so much better, especially Martha Stewart’s recipe, click HERE to use our favourite lemon curd recipe. And if you’re feeling fancy pancy, then top your Lemon Mascarpone Crêpe Cake with candied lemon slices, again we used good ol’ Martha’s recipe, click HERE to learn how to make candied lemon slices. You can make the lemon curd and the candied lemon slices the night before you’re ready to make and enjoy this fabulous cake!

Lemon Mascarpone Crêpe Cake





Lemon Mascarpone Crêpe Cake

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: medium
  • Recipe type: Dessert


  • 3 cups all-purpose flour
  • 3 tbsp sugar
  • 1 ½ tsp salt
  • 9 eggs
  • 3 cups 3.25% milk
  • 7 tbsp clarified butter, melted
  • 1 ½ tsp vanilla extract
  • 3 tbsp rum
  • 1 ½ lemons, zest
  • 2 cups lemon curd (see a link to the recipe above)
  • 1 container (475 g) mascarpone
  • 1 ½ cup whipping cream
  • 4 tbsp sugar
  • 6 strawberries, sliced
  • 6 candied lemon slices, optional (see a link to the recipe above)


  1. CRÊPES: In a large bowl, mix the flour with the sugar and salt and make a well in the middle. Add the eggs, one at a time, stirring them into the flour. Pour in the milk little by little, whisking continuously to obtain a smooth batter
  2. Add 6 tbsp of the melted butter, the vanilla, rum, lemon zest, and stir. The batter should be nice and runny
  3. Place in the refrigerator for at least 1 hour or up to 1 day
  4. Grease a crêpe pan with remaining 1 tbsp of butter (or you can use a non-stick pan but for perfect crêpes use a crêpe pan), and put it on high heat until it is piping hot, then lower the heat to medium
  5. Pour a ladle of batter, maneuvering the crêpe pan quickly to cover the surface with a thin and even layer of batter
  6. As soon as the surface of the crêpe is dry (1-2 minutes), lift it with a spatula and turn it over
  7. Cook the other side for 45 seconds. Repeat for all (approximately 20) crêpes, stirring the batter lightly between each crêpe
  8. LEMON MASCARPONE CREAM: In a mixer beat the lemon curd, mascarpone, cream and sugar until fluffy. Set aside
  9. Assemble the cake by placing the first crêpe on a platter and 1 tbsp of lemon mascarpone cream in a thin layer over the crêpe, continue until all the crêpes are done. Ensure that each crêpe is laid smooth and flat, with not too much cream between the layers, or they will slide apart
  10. Finish with a thick layer of the lemon mascarpone cream slowly sliding over the top of the top crêpe and dripping down the side of the layered crêpes. There may be leftover lemon mascarpone cream, do not worry about using it all
  11. Decorate with sliced strawberries and candied lemons (optional), and refrigerate for 4 to 6 hours before serving
  12. NOTE: You can make the candied lemon slices and lemon curd the day before, but the cake is best enjoyed the day that it is assembled

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1 comment

  1. Mortimer March 10, 2017 at 12:38 pm Reply

    I can taste the cake melting in my mouth just by reading the article. I will certainly attempt to make the cake and maybe get really adventurous and use Martha’s recipe for lemon curd.

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