This lemon raspberry crepe cake is simple, impressive, and easy to make ahead. Layers of delicate poppy seed crepes are filled with raspberry sauce and lemon curd whipped cream!
Why you’ll love this recipe:
Gateau de crepes or crepe cake is a French pastry made with layers of thin delicate crepes and pastry cream. It’s rustic, and beautiful, and lends itself well to different flavors and fillings.
This lemon raspberry mille crepe cake is an irresistible combo of sweet and tart. A mixture of lemon curd and heavy cream creates a light yet luscious filling with the right amount of tang!
While crepes seem intimidating, they don’t have to be difficult! My foolproof crepe recipe is a breeze to make and produces delicately thin, lacy crepes with crispy edges!
Key Ingredient Notes:
- Poppy seeds add an addictively nutty crunch.
- Milk – Warm milk yields delicately soft crepes! Two cups may seem like a lot, but crepe batter should be thin. Thin batter gives you lacy, thin crepes.
- Vegetable oil – A little bit of vegetable oil makes it so you don’t have to butter the pan for every crepe, like magic!
- Baking powder encourages the batter to puff up in the hot skillet and gives you a million little holes!
- Lemon Curd – If you have the time, I highly recommend homemade lemon curd! It’s perfectly sweet-tart and creamy.
- Heavy cream – Make sure it’s cold! Warm cream won’t whip properly.
- Raspberry Sauce – Raspberry and lemon are a match made in heaven. My homemade raspberry sauce is super simple to make!
How to make this recipe:
1. Make the crepes:
- Combine the flour and poppy seeds in a medium bowl. Set it aside.
- In the bowl of a stand mixer, beat the eggs, sugar, and salt until combined. Stir in one cup of warm milk and the vanilla. Mix for one minute.
- Add the flour mixture and mix until smooth, then scrape down the sides of the bowl with a spatula. With the mixer on low, pour in the remaining milk.
- Stir in the vegetable oil and baking powder, then mix until smooth. Let the crepe batter rest for 10 to 15 minutes.
- Heat a 10-inch nonstick skillet over high heat, then reduce the heat to medium-high.
Cooking crepes on a lower temperature creates tough, slightly chewy crepes. So crank up the heat and work quickly!
- Pour a scant quarter cup of batter into the hot skillet and tilt it around so the batter covers the entire surface.
- When the edges start to brown, run a spatula underneath the edges. Insert the spatula underneath the crepe and carefully flip it over. Cook until golden brown, about 30 seconds.
- Transfer the crepe to a plate and repeat with the remaining batter. Each crepe should take about 1 minute.
- Let the crepes cool before filling or refrigerate until ready to use.
2. Make the cream filling:
- Whip the heavy cream until hard peaks form. You can do this by hand with a whisk or with a mixer.
- Stir in the lemon curd and mix until combined.
3. Assemble the crepe cake:
- Place the first cake on your serving platter and top with a heaping tablespoon of lemon whipped cream. Spread it around evenly.
- Place another crepe on top and add 2-3 teaspoons of raspberry sauce. Spread it around evenly.
- Repeat this process until all the crepes are gone, alternating between both fillings.
- Serve with a dusting of powdered sugar and fresh raspberries, or refrigerate in an airtight container until ready to serve.
Tips for Success:
- Be sure to let the batter rest, at least for 15 minutes, or up to overnight. Rested batter spreads nicely in the skillet and doesn’t tear as easily.
- The skillet should be hot before you add the batter. Crepes won’t stick to a sizzling hot pan and they cook quickly, creating a lacy texture!
- The first crepe won’t be perfect! Enjoy it as a tasty snack and move on. The second one will come out better.
- A large cookie scoop makes pouring the batter easy and it holds close to 1/4 cup of batter.
- The crepe cake is easier to slice if you refrigerate it. It gives the whipped cream time to firm up in the fridge.
Crepe cakes are easy to customize! So long as you master the crepes, you can switch up the fillings as you please. Try one of these simple variations:
- Vanilla crepe cake – Whip 3/4 cup of cold heavy cream with 1 teaspoon of vanilla and 2 tablespoons of sugar until stiff peaks form. Use for the filling.
- Chocolate crepe cake – Whip 3/4 cup of cold heavy cream with 3 tablespoons of sugar until it reaches soft peaks. Sift 1 1/2 tablespoons of cocoa powder into the cream and whip until hard peaks form. Use for the filling.
- You can make the crepes up to two days in advance and refrigerate until you’re ready to assemble. Wrap them in plastic wrap first so they don’t dry out.
- Or you make the entire crepe cake a day in advance and simply bring it to room temperature before serving!
- Since the filling is made with heavy cream, this crepe cake must be refrigerated.
- Store leftover crepe cake in an airtight container in the fridge for up to 2 days.
No, a crepe pan is not necessary to make perfect crepes! It’s important to use a nonstick skillet so the crepes don’t stick to the pan.
Crepe cake is made of delicately thin crepes layered together with a filling to make a “cake”. Once the crepes are stacked and layered, the cake is then cut into slices and served. It’s a light and tender cake that lends itself well to different flavor pairings!
No, while they have similar ingredients, the ratios are entirely different. Crepe batter is very thin, which is what produces paper-thin, lacy crepes. Pancake batter is much thicker and gives you thick, fluffy pancakes.
Yes, crepe cakes are typically filled with pastry cream, whipped cream, or other perishable fillings and need to be refrigerated.
Lemon Raspberry Crepe Cake
For poppy seed crepes:
- 1 ½ cups (190g) all-purpose flour
- 1 tablespoon poppy seeds
- 2 large eggs
- 2 tablespoons (30g) granulated sugar
- ½ teaspoon table salt
- 2 cups (480ml) warm milk Note 1
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
- 1/4 cup (60ml) heavy whipping cream
- 1/4 cup (60g) lemon curd Note 2
- 1/3 cup (90g) seedless raspberry sauce Note 3
- Fresh raspberries for garnish
To make the crepes:
- Whisk together the flour and poppy seeds in a medium bowl. Set aside.
- In a large mixing bowl, beat the eggs, sugar, and salt until combined. Stir in 1 cup of warm milk and vanilla extract. Continue to mix for 1 minute.
- Add the flour mixture and mix until nice and smooth, scraping down the sides of the bowl. Pour in the remaining milk while the mixer is running on low. Stir in the vegetable oil and baking powder. Mix until the batter is smooth, about a minute. Let the batter rest for 10-15 minutes at room temperature.
- Heat a non-stick frying pan over high heat. (I use a 10-inch non-stick skillet, the bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inches round.) Reduce the heat to medium-high.
- Pour a scant ¼ cup of batter into the hot pan and tilt the pan around, so the batter is evenly distributed.
- When the edges of the crepe start to brown slightly, run the spatula around the edges. Then insert the spatula under the crepe and flip it over. Cook until nice and brown, about 30 seconds. Transfer onto a plate and continue with the rest of the batter. It takes about 1 minute per crepe, when the pan is nice and hot. Cool the crepes completely before filling. If making ahead, cover with plastic wrap and refrigerate until ready to use.
To make lemon whipped cream:
- Whisk the heavy whipping cream until hard peaks form. Stir in the lemon curd and mix until combined.
To assemble the cake:
- Place the first crepe on a serving platter and spread a heaping tablespoon of lemon whipped cream. Place another crepe on top and spread about 2-3 teaspoons of raspberry sauce. Repeat until all the crepes are used, alternating the two fillings.
- Store in airtight container in the fridge until ready to serve. Bring it to room temperature before serving. If desired, top the cake with fresh raspberries and dust some powdered sugar generously with a mesh sieve right before serving. Also you can serve extra lemon curd and raspberry sauce on the side.
Tips & Notes:
– Since the filling is made with heavy cream, this crepe cake must be refrigerated.
– Store leftover crepe cake in an airtight container in the fridge for up to 2 days.
This recipe was originally published on May 17, 2016.
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