Lemon Cream Cheese Crepe Cake

Ingredients

• 3 tablespoon Caster Sugar (fine granulated sugar)
• 1 lemon Lemon Zest (zest only, avoid white pith)
• 3.5 tablespoon Lemon Juice (freshly squeezed)
• 1 piece Egg (large, room temperature)
• 1 piece Egg Yolk (large, from a fresh egg)
• 2.5 teaspoon Unsalted Butter (cut into small pieces)
• 1 pinch Salt (fine sea salt)
• 1 cup All-Purpose Flour (sifted)
• 2 tablespoon Granulated Sugar (for crepe batter)
• 0.5 teaspoon Salt (for crepe batter)
• 3 piece Eggs (large, can be colored eggs for visual appeal)
• 2 cup Whole Milk (room temperature)
• 2.5 tablespoon Unsalted Butter (melted)
• 2 tablespoon Vanilla Extract (good quality)
• 1 lemon Lemon Zest (additional zest for batter)
• 5.5 tablespoon Cream Cheese (softened to room temperature)
• 1 teaspoon Granulated Sugar (for the filling)
• 0.75 cup Heavy Whipping Cream (chilled for whipping)
• 2 tablespoon Powdered Sugar (for dusting the finished cake)

Instructions

1. Prepare Lemon Curd

   In a small pot combine 3 tbsp caster sugar with the zest of one lemon. Rub the zest into the sugar to release oils, then add 3½ tbsp fresh lemon juice and stir. Whisk in 1 whole egg and 1 egg yolk, add a pinch of salt, and place the pot over medium heat. Continuously whisk until the mixture thickens enough to coat the back of a spoon, then stir in 2½ tsp unsalted butter until melted. Pass the curd through a fine mesh strainer into a bowl, press plastic wrap directly onto the surface to prevent a skin, and set aside to cool.

   Time: PT10M

   Temperature: medium

2. Make Crepe Batter

   In a large mixing bowl whisk together 1 cup all‑purpose flour, 2 tbsp granulated sugar, and ½ tsp salt. Create a well, add 3 whole eggs and whisk lightly. Gradually stream in 1 cup whole milk, whisking until smooth, then stir in 2½ tbsp melted unsalted butter. Add the remaining 1 cup milk, 2 tbsp vanilla extract, and the zest of a second lemon. Mix until the batter is thin and glossy.

   Time: PT10M

3. Cook Crepes

   Heat a small non‑stick pan over medium heat and lightly coat with unsalted butter. Pour enough batter to just cover the bottom, swirl to spread thinly. Cook for about 3 minutes until the edges set, then flip and cook an additional 30 seconds. Transfer the crepe to a cooling rack. Repeat, stacking cooked crepes on the rack, until all batter is used.

   Time: PT30M

   Temperature: medium

4. Prepare Filling

   In a bowl combine 5½ tbsp softened cream cheese, 1 tsp granulated sugar, and the prepared lemon curd. Beat until smooth. In a separate bowl, whip ¾ cup heavy cream until soft peaks form, then gently fold the whipped cream into the cream‑cheese mixture until fully incorporated.

   Time: PT5M

5. Assemble the Crepe Cake

   Place one crepe on a serving plate and spread a thin layer of the lemon‑cream‑cheese filling over it. Stack another crepe on top and repeat, alternating crepes and filling, until all crepes are used. Press gently to level the cake, then refrigerate for at least 1 hour to set.

   Time: PT10M

6. Finish and Serve

   After chilling, dust the top of the cake with powdered sugar. Use a sharp knife to cut clean slices and serve chilled.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

0.5g

Ingredient Substitutions

• Instead of Caster Sugar: Granulated Sugar
• Instead of Lemon Zest: Pre-packaged lemon zest
• Instead of Lemon Juice: Bottled lemon juice
• Instead of Unsalted Butter: Salted butter (reduce added salt)
• Instead of All-Purpose Flour: Pastry Flour
• Instead of Granulated Sugar: Caster Sugar
• Instead of Whole Milk: 2% Milk
• Instead of Unsalted Butter: Margarine
• Instead of Vanilla Extract: Almond Extract
• Instead of Lemon Zest: Pre-packaged lemon zest
• Instead of Cream Cheese: Mascarpone, Greek Yogurt
• Instead of Granulated Sugar: Caster Sugar
• Instead of Heavy Whipping Cream: Cold Heavy Cream

Equipment Needed

• Small Pot
• Fine Mesh Strainer
• Whisk
• Plastic Wrap
• Large Mixing Bowl
• Measuring Cups and Spoons
• Non-Stick Pan
• Cooling Rack on Baking Rack
• Spatula
• Hand Mixer
• Knife

Critical Steps — Do Not Skip

• Make lemon curd without curdling and prevent skin formation.
• Cook crepes just until set; overcooking makes them stiff.
• Fold whipped cream gently to retain air.
• Chill assembled cake long enough for layers to set.

Chef Tips from the Video

• Use room‑temperature eggs and butter for a smoother batter.
• Sift the flour to avoid lumps in the crepe batter.
• Keep a spray bottle of water nearby to moisten the pan if crepes begin to stick.
• Layer the cake on a sturdy plate or cake board to support the weight.

Troubleshooting

Storage

Refrigerator: Store covered in the refrigerator for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Lemon curd can be made 2 days ahead and kept refrigerated.
• Crepes freeze well; layer them between parchment sheets and store in a zip‑top bag.
• The filling can be prepared a day ahead; keep it covered and chilled.

Frequently Asked Questions