This lavender lemon crepe cake recipe is perfect for summer parties, afternoon tea, or just because. It's made with layers of a fluffy lemon and lavender cream and homemade crepes. Once it's chilled, top the cake with a pile of fresh berries. Here's our Test Kitchen's best crepe cake recipe.
What Is a Crepe Cake?
Crepe cake, or Mille crepes, as they are sometimes called is a French dessert made with layers of crepes and cream. Mille means "a thousand" in French and refers to the many, many layers of the cake. You can customize a crepe cake with any number of flavors, fresh fruit, chocolate, and more.
Lavender Lemon Crepe Cake Ingredients
Here's a quick glance at what you'll need to make this crepe cake.
- Crepes: A crepe batter is very similar to a thin pancake batter. To make the crepes for this dessert, you'll need milk, flour, eggs, oil, and salt. We highly recommend using a blender to make the batter to ensure it's as smooth as possible.
- Cream: The cream layers are made with heavy cream, lavender, mascarpone, powdered sugar, and lemon curd. First you'll infuse the cream with lavender and whip it. Then you'll fold the mixture with purchased lemon curd.
- Topping: Top the finished crepe cake with fresh berries. We chose a mix of raspberries, blackberries, and strawberries.
How to Make Crepes Ahead
Use crepes immediately or layer between sheets of waxed paper in a resealable plastic bag and store in the refrigerator up to 3 days or freeze up to 2 months. Thaw before using.
Ingredients
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3 cups milk
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2 cups all purpose flour
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4 eggs, lightly beaten
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2 tablespoons vegetable oil
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1/2 teaspoon salt
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2 cups heavy cream
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2 teaspoons dried lavender, crushed
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1 8-ounce carton mascarpone
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1/4 cup powdered sugar
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1 11-ounce jar lemon curd
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1 cup fresh berries
Directions
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In a blender combine milk, flour, eggs, oil, and salt. Cover and blend until smooth.
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Heat a lightly greased 10-inch crepe pan or skillet with flared sides (the pan bottom should be 8-inches) over medium-high heat; remove from heat. Spoon 1/4 cup batter into skillet. Lift and tilt skillet to spread batter evenly. Cook about 1 minute or until brown on one side only. Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium. You should have 18 crepes.
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In a saucepan, heat cream lavender just to a simmer. Remove from heat. Strain and discard lavender. Cover and chill at least 2 hours.
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In a medium bowl, beat mascarpone and powdered sugar with an electric mixer until light and fluffy. Add chilled lavender cream and beat until stiff peaks form.
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In a bowl, whisk lemon curd to loosen. Fold in about one-third of the lavender cream to lighten. Fold in remaining cream.
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Line the bottom of an 8- to 9-inch springform pan with parchment paper. Excess paper should hang out of the bottom once sides are locked into place. If needed, trim crepes to fit in the pan. Center one crepe in the bottom of the pan. Spread 4 to 5 tablespoons lemon lavender cream evenly over the crepe with a small offset spatula. Repeat layering crepes and lemon lavender cream until all the cream is used, leaving the last crepe plain. Cover and chill 1 hour to overnight.
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Remove sides of springform pan. Use parchment to slide cake onto a serving plate. Top with mixed berries.
Nutrition Facts (per serving)
| 462 | Calories |
| 32g | Fat |
| 35g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 462.1 | |
| % Daily Value * | |
| Total Fat 32.2g | 41% |
| Saturated Fat 18.1g | 90% |
| Cholesterol 172mg | 57% |
| Sodium 280.9mg | 12% |
| Total Carbohydrate 35.1g | 13% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 18.4g | |
| Protein 9.3g | 19% |
| Vitamin D 2.1mcg | 10% |
| Vitamin C 5.3mg | 6% |
| Calcium 136.1mg | 10% |
| Iron 1.6mg | 9% |
| Potassium 222.8mg | 5% |
| Fatty acids, total trans 0.9g | |
| Vitamin D 83.1IU | |
| Alanine 0.4g | |
| Arginine 0.4g | |
| Ash 1.7g | |
| Aspartic acid 0.7g | |
| Caffeine 0mg | |
| Carotene, alpha 0.4mcg | |
| Choline, total 95.1mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 1934kJ | |
| Fluoride, F 3.9mcg | |
| Folate, total 58.7mcg | |
| Glutamic acid 2g | |
| Glycine 0.3g | |
| Histidine 0.2g | |
| Isoleucine 0.4g | |
| Leucine 0.8g | |
| Lysine 0.6g | |
| Methionine 0.2g | |
| Magnesium, Mg 20.8mg | |
| Manganese, Mn 0.2mg | |
| Niacin 1.4mg | |
| Phosphorus, P 168.9mg | |
| Pantothenic acid 1mg | |
| Phenylalanine 0.5g | |
| Phytosterols 6.2mg | |
| Proline 0.8g | |
| Retinol 341.3mcg | |
| Selenium, Se 17.6mcg | |
| Serine 0.6g | |
| Starch 0.1g | |
| Theobromine 0mg | |
| Threonine 0.4g | |
| Vitamin E (alpha-tocopherol) 1.2mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.4g | |
| Valine 0.6g | |
| Vitamin A, IU 1250.2IU | |
| Vitamin A, RAE 346.6mcg | |
| Vitamin B-12 0.6mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 9.5mcg | |
| Water 121.5g | |
| Zinc, Zn 1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
