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Perfect Lemon Blueberry Crepe Cake with Mascarpone Cream

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A light and fresh layered crepe cake featuring delicate crepes, tangy lemon mascarpone cream, and juicy blueberries. Perfect for special occasions or a delightful weekend treat.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 3 large eggs, room temperature
  • 1 1/4 cups whole milk (300ml)
  • 2 tablespoons unsalted butter, melted (plus extra for the pan)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 8 ounces mascarpone cheese, cold
  • 1 cup heavy cream, cold
  • 1/3 cup powdered sugar (40g), sifted
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 2 cups fresh blueberries (300g), washed and dried
  • Powdered sugar for dusting the top

Instructions

  1. Make the crepe batter: In a large bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs with milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry, whisking constantly until smooth. The batter should be thin and pourable. Let it rest in the fridge for at least 30 minutes.
  2. Cook the crepes: Heat a non-stick skillet over medium heat and brush lightly with melted butter. Pour about 1/4 cup (60ml) of batter into the pan, swirling quickly to form a thin, even layer. Cook for 1-2 minutes until edges lift and bottom is lightly golden, then flip and cook the other side for 30 seconds. Transfer to a plate and cover with a clean kitchen towel. Repeat until all batter is used (about 15-18 crepes). If batter thickens, whisk in a splash of milk.
  3. Prepare the mascarpone cream: In a chilled bowl, beat mascarpone cheese until smooth. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form. Gently fold whipped cream into mascarpone. Add lemon zest and juice, folding just until combined. Adjust sweetness or lemon as desired.
  4. Assemble the crepe cake: Place one crepe on a serving plate. Spread about 2 tablespoons of mascarpone cream evenly over it, then scatter a few blueberries on top. Repeat layering crepes, cream, and blueberries until all crepes are stacked. Reserve some cream and berries for the top. Finish with a generous layer of cream and decorate with blueberries and a dusting of powdered sugar.
  5. Chill and serve: Refrigerate the cake for at least 1 hour (up to 4 hours) to let flavors meld and cream set. Bring to room temperature 15 minutes before serving for best texture.

Notes

Resting the batter for at least 30 minutes is key for tender crepes. Use a thin spatula for flipping to avoid tearing. Keep cooked crepes covered with a towel to prevent drying out. Do not overwhip mascarpone cream to avoid splitting. Chill the assembled cake for at least 1 hour to set layers. Imperfect crepes can be used as middle layers. Adjust powdered sugar if lemons are very tart.

Nutrition

Keywords: lemon crepe cake, blueberry crepe cake, mascarpone cream, layered crepe cake, easy dessert, homemade crepe cake, lemon dessert, blueberry dessert

Find it online: https://freshforkful.com/perfect-lemon-blueberry-crepe-cake-recipe-easy-homemade-mascarpone-cream-delight/