Lemon Drizzle Mille Crêpe Cake
This impressive stacked crêpe cake is ideal for a celebratory breakfast or dessert. It features thin, golden pancakes layered with a creamy, zesty lemon and mascarpone filling. The assembled cake is chilled to set, then finished with a glossy lemon sugar syrup for a stunning presentation. The recipe yields 12 portions and takes about 35 minutes of active preparation time.
Ingredients
- 100g plain flour
- 2 large eggs
- 300ml milk
- 1 tbsp butter melted, plus more for the pan
- 1 lemon zested
- 250g mascarpone
- 250ml double cream
- 50g sugar
- 115g caster sugar
- 2 lemons juiced
Method
- Combine the plain flour, large eggs, milk, 1 tbsp of melted butter and a pinch of salt in a large bowl or jug, whisking until the batter is completely smooth.
- Allow the batter to rest for 30 minutes if possible, or you can begin cooking the pancakes immediately.
- Heat a 15-16cm base measurement frying pan and lightly grease it with melted butter using kitchen paper. Cook each pancake for 1 minute per side until golden, aiming to make 12 in total.
- To prepare the filling, whisk the mascarpone, double cream, sugar, and lemon zest together until it is semi-whipped and remains spreadable. You can adjust the texture by whisking further or adding a little extra double cream.
- Assemble the cake by layering the pancakes with 2-3 tbsp of the lemon filling, spreading it to the edges. Alternate pancakes and filling, ending with a final layer of filling. Refrigerate the cake for 1 hr or overnight to set.
- While the cake chills, create the drizzle. Boil the caster sugar, lemon juice and 100ml water together until the sugar dissolves into a syrup, then leave it to cool.
- For clean edges, you can trim the chilled cake with a sharp knife to reveal the layers. Drizzle the cooled lemon syrup over the top, then slice and serve.
Nutrition (per serving)
Calories319 kcal
Fat23 g
Saturates15 g
Carbs22 g
Sugars16 g
Protein4 g
Sodium40 mg
Recipe details
Skill levelEasy
CategoryBreakfast
DietVegetarian
