This lavender lemon crepe cake recipe is perfect for summer parties, afternoon tea, and more. Layered with fluffy lemon and lavender cream and homemade crepes. Once cool, top the cake with plenty of fresh berries. Introducing the Test Kitchen’s best crepe cake recipe.
What is a crepe cake?
Crepe cake, also known as mille crepe, is a French dessert made with layers of crepe and cream. Mille means “thousand” in French and refers to a cake with many layers. You can customize your crepe cake with different flavors, fresh fruit, chocolate, and more.
Lavender lemon crepe cake ingredients
I will briefly introduce what you need to make a crepe cake.
- Crepe: Crepe batter is very similar to thin pancake batter. To make this dessert crepe, you will need milk, flour, eggs, oil and salt. We highly recommend using a blender to make the dough to make it as smooth as possible.
- cream: The cream layer is made with fresh cream, lavender, mascarpone, powdered sugar, and lemon curd. First, infuse the cream with lavender and whisk. Next, add the purchased lemon curd and mix.
- topping: Top the finished crepe cake with fresh berries. I chose a mix of raspberries, blackberries, and strawberries.
How to make advance crepes
Use the crepes immediately or store in a resealable plastic bag between wax paper in the refrigerator for up to 3 days or freeze for up to 2 months. Please thaw before use.
