Lemon Drizzle Mille Crêpe Cake

with lemon mascarpone filling
With lemon mascarpone filling
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For pancakes:
100 g All-purpose flour
2 Large eggs
300 ml Milk
1 tbsp Butter melted, plus more for the pan
For filling:
250 g Mascarpone
250 ml Heavy cream
50 g Sugar
1 Lemon zested
For lemon drizzle:
115 g Caster sugar
2 Lemon juiced
100 ml Water
For garnish (optional):
Lemon slices
Lemon zest

Nutritional information

  • For pancakes:

  • For filling:

  • For lemon drizzle:

  • For garnish (optional):

Lemon Drizzle Mille Crêpe Cake


This Lemon Drizzle Mille Crêpe Cake is made with 12 layers of sweet crêpes, creamy, lemony filling, and sweetly sharp lemon drizzle. Easy to make with just a few simple ingredients, this mille crêpe cake makes for the perfect showstopper centerpiece to fit any occasion.      

To start off this recipe, make the crêpe batter. If you have the time, let the batter rest for about 30 minutes, or else start cooking right away. Cook 12 thin crêpes. Next, whip the heavy cream, mascarpone, and sugar together until soft peaks form. Assemble the cake by alternating the crêpes and filling. Once assembled, chill the cake for at least 1 hour or overnight, allowing time for the flavors to meld together. Garnish with lemon slices and sprinkle with lemon zest. Slice, eat, and enjoy!

To make the Lemon Drizzle Mille Crêpe Cake, you will need the following ingredients:

Ingridiens for Lemon Drizzle Mille Crêpe Cake

Steps to make Lemon Drizzle Mille Crêpe Cake


Make batter


In a bowl, whisk together 100 grams all-purpose flour, 2 large eggs, 300 milliliters milk, 1 tablespoon melted butter, and a pinch of salt until a smooth batter forms.


Rest batter


Set aside for 30 mins to rest.


Melt butter


Heat a 6-inch nonstick pan over medium high heat. Grease the pan with a little bit of butter.


Cook crêpes


Cook each crêpe for 1 min on each side until golden. Continue adding little knobs of butter to the pan and repeat the process until you have 12 total crêpes.


Make filling


Use a handheld mixer to whip together 250 grams mascarpone, 250 milliliters heavy cream, 50 grams sugar, and zest of 1 lemon until soft peaks form and the filling is still spreadable.


Assemble mille crêpe cake


Layer the crêpes with 2-3 tablespoons of the filling, spreading it evenly to the edges. Alternate between filling and crêpes, finishing with a layer of filling. Place in the fridge to set for 1 hour, or leave overnight.


Make lemon drizzle


Meanwhile, make the lemon drizzle. In a saucepan, combine 115 grams caster sugar, juice of 2 lemons, and 100 milliliters water. Slowly boil, while stirring, until the sugar has dissolved and the mixture is slightly thickened. Set aside to cool.



Serve mille crêpe cake drizzled with lemon syrup and garnished with lemon slices and lemon zest. Slice and enjoy!

This Lemon Drizzle Mille Crêpe Cake is a delicious treat that tastes like springtime on a plate! Give this easy recipe a try, and come back to leave a comment telling us what you think.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Amazing crepe cake! Thanks!!!

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