Indulge in a delightful culinary experience with our Lemon Mascarpone Crepe Cake, a show-stopping dessert that will impress your guests and tantalize your taste buds! This French-inspired treat features delicate layers of light and airy crepes filled with a luscious mascarpone and lemon filling, creating a perfect balance of sweetness and citrusy brightness. Whether you're celebrating a special occasion or simply treating yourself, this cake is sure to become a favorite. Ready to elevate your dessert game? Let’s dive into this heavenly recipe that’s easier to make than you might think!
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hrs
Cuisine: French
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 2 cups milk
- 3 large eggs
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 tsp lemon zest
Instructions
- In a large mixing bowl, sift the all-purpose flour to remove any lumps and create a smooth base for the crepe batter.
- Whisk together eggs, milk, sugar, and melted butter in a separate bowl until the mixture is completely smooth and well-combined.
- Gradually pour the wet ingredients into the flour, whisking continuously to prevent lumps and create a thin, silky crepe batter.
- Let the crepe batter rest at room temperature for 30 minutes to allow the flour to fully absorb the liquid and the gluten to relax.
- While the batter rests, prepare the mascarpone filling by beating mascarpone cheese with powdered sugar, lemon juice, and lemon zest until light and creamy.
- Heat a non-stick crepe pan or skillet over medium heat, lightly greasing with butter or oil.
- Pour a small amount of batter into the pan, quickly tilting and rotating to create a thin, even layer covering the entire surface.
- Cook each crepe for approximately 1-2 minutes until the edges are lightly golden, then carefully flip and cook the other side for 30 seconds.
- Transfer cooked crepes to a cooling rack, allowing them to cool completely before assembly.
- Begin layering the crepes by spreading a thin layer of mascarpone filling between each crepe, stacking them carefully to create a cake-like structure.
- Continue layering until all crepes are used, ensuring an even distribution of filling.
- Refrigerate the crepe cake for at least 1 hour to allow the layers to set and flavors to meld.
- Before serving, dust the top with additional powdered sugar and garnish with fresh lemon zest for added visual appeal.
- Slice carefully with a sharp knife and serve chilled for the best texture and flavor experience.
Tips
- Rest the Batter: Allowing your crepe batter to rest for at least 30 minutes is crucial. This step helps the flour absorb the liquid fully, resulting in more tender crepes that won’t tear easily while cooking.
- Use a Non-Stick Pan: A good non-stick crepe pan or skillet is essential for cooking crepes. It helps achieve the perfect golden-brown color without sticking, making flipping a breeze.
- Adjust the Heat: If your crepes are browning too quickly, lower the heat. Cooking on medium-low ensures that the crepes cook evenly without burning.
- Layering Technique: When stacking the crepes with the mascarpone filling, use a small offset spatula or the back of a spoon to spread the filling evenly. This ensures each slice has a perfect ratio of crepe to filling.
- Chill Before Serving: Refrigerating the assembled cake for at least an hour allows the flavors to meld beautifully and makes slicing easier. Enjoy it chilled for the best texture!
- Garnish for Presentation: Don’t forget to dust the top with powdered sugar and add fresh lemon zest right before serving. This not only enhances the visual appeal but also adds a burst of fresh flavor!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 10g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 120mg
