Lemon & Berry Crêpe Cake

If you’re looking for a showstopper dessert for a special occasion, you’d be hard pressed to find something more stunning than a crêpe cake.  While it does take some time to make all the crêpes, it’s perfect in that you can make everything in advance and the cake has to have time to set in the refrigerator prior to serving.

Lemon and Berry Crepe Cake Recipe

So the next time you have a special occasion and you want to celebrate in style, whip up this lemon berry crêpe cake and bask in the oohs and ahhs.

Here’s what you’ll need:

For the basic crêpes

  • 5 large eggs
  • 2 ½ cups whole milk
  • 2 cups all purpose flour
  • 1 pinch kosher salt
  • 2 tbsp unsalted butter

For the lemon cream cheese frosting

  • 8 oz softened cream cheese
  • 4 tbsp butter
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • Zest 1 lemon
  • Pinch kosher salt
  • 1 tsp water
  • 2 cups powdered sugar

For the berry topping

  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1/4 cup sugar

Basic French Crepe Recipe

Start by making a batch of crêpes.  You can find detailed recipe instructions here.

Combine eggs, milk, flour, and salt in a bowl.  Mix to combine and let set at least an hour, preferably overnight.  Rub melted butter on a skillet over medium low heat and pour 1/4 cup of batter in at a time.  Let cook for two minutes on one side and two minutes on the other. Repeat until no batter remains.  You want between 20 and 30 crêpes to get good height on the cake.

Let the crêpes cool and begin preparing the lemon cream cheese frosting.

Lemon and Berry Crepe Cake Recipe

Combine cream cheese, butter, lemon juice, lemon zest, vanilla, water, kosher salt, and powdered sugar in a mixing bowl.  Mix until combined and fluffy.  It will be a little thinner than regular frosting for easier spreading on to the crêpes.

On a cake stand or large plate, lay down one crêpe and coat with a dollop of the lemon cream cheese frosting.  I used around 1/2 tbsp to 1 tbsp per layer.  Add another crêpe on top of the first crêpe and frosting layer.  Repeat with the remaining crêpes and frosting until a tall cake has formed.

Lemon and Berry Crepe Cake Recipe

Cover the cake and let the frosting set in the refrigerator for at least two hours.  This allows the frosting to solidify and bind the crêpe layers together.  You could also make this the day before you plan to serve and let set in the refrigerator overnight.

While the crêpe cake is chilling, prepare the berry topping.  Mix sliced strawberries with blueberries and sugar in a small bowl.  Stir to combine and let chill covered in the refrigerator along with the cake.

Lemon and Berry Crepe Cake Recipe

When ready to serve top the cake with either fresh or the marinated berries.  Slice into pieces so you can see those gorgeous layers.  Top with the marinated berries on each slice.

Lemon and Berry Crepe Cake Recipe

Seriously, how much do you want to dive into this cake?  Lemony, sweet, eggy, and doughy.  This cake has got it all.  Plus, just look at those beautiful, beautiful layers!

Lemon and Berry Crepe Cake Recipe

Bon appétit!

Lemon and Berry Crepe Cake

This showstopper of a dessert is light, doughy, and not too sweet.  

Servings 8

Ingredients

For the basic crêpes

  • 5 large eggs
  • 2 ½ cups whole milk
  • 2 cups all purpose flour
  • 1 pinch kosher salt
  • 2 tbsp unsalted butter

For the lemon cream cheese frosting

  • 8 oz softened cream cheese
  • 4 tbsp butter
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • Zest 1 lemon
  • Pinch kosher salt
  • 1 tsp water
  • 2 cups powdered sugar

For the berry topping

  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1/4 cup sugar

Instructions

For the Basic Crepes

  1. Combine eggs, milk, flour, and salt in a bowl. Mix to combine and let set at least an hour, preferably overnight.  

  2. Rub melted butter on a skillet over medium low heat and pour 1/4 cup of batter in at a time. Let cook for two minutes on one side and two minutes on the other.

  3. Repeat until no batter remains. You want between 20 and 30 crêpes to get good height on the cake.

  4. Let the crêpes cool and begin preparing the lemon cream cheese frosting.

For the Lemon Cream Cheese Frosting

  1. Combine cream cheese, butter, lemon juice, lemon zest, vanilla, water, kosher salt, and powdered sugar in a mixing bowl. Mix until combined and fluffy. 

To assemble

  1. On a cake stand, lay down one crêpe and coat with a dollop of the lemon cream cheese frosting, about1/2 tbsp to 1 tbsp per layer. 

  2. Add another crêpe on top of the first crêpe and frosting layer. Repeat with the remaining crêpes and frosting until a tall cake has formed.

  3. Cover the cake and let the frosting set in the refrigerator for at least two hours. 

  4. While the crêpe cake is chilling, prepare the berry topping. Mix sliced strawberries with blueberries and sugar in a small bowl. Stir to combine and let chill covered in the refrigerator along with the cake.
  5. When ready to serve top the cake with either fresh or the marinated berries. Slice into pieces so you can see those gorgeous layers. Top with the marinated berries on each slice.



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