Friday, March 18, 2011

20 Layer Lemon Crepe Cake

Why would someone attempt to make a 20-Layer crepe cake, you ask?

I was watching the show, Diners, Drive-Ins and Dives on Food Network Monday night. The host went to this one restaurant in the Midwest and one of the item featured on the show was a Layered Crepe Cake. Now, I have had my fair share of layered crepe cake before, the first time was in Osaka, Japan back in 2007. I went for my university exchange program to the land of the rising sun at the time and went up north for a holiday with my best friend. By the way, speaking of Japan, please help the Tsunami's victims. You can make your donation here at the American Red Cross website or your country's red cross website.

So, when the cake was featured on the show last Monday, I know I have to attempt to re-create the cake at home. After all, it is only a matter of stacking 20 crepes together, right? How hard can it be? I was dead wrong. To be fair, the assembly process wasn't difficult at all. The tedious part is to getting your crepe to come out right especially if you do not have a crepe pan. I tried using my non-stick pan. The first one was frustrating as it keeps getting stuck in the middle of the pan. I ended up tossing the pan into the trash.

Using my new small omelet pan, I finally managed to get the crepe to come out fine. Then, it was the patience involved to make 20 crepes. It sounded easy during the planning process. Implementation wise, well, let's just say you need quite a bit of zen in the kitchen when you are doing it. As usual, I believe practice makes perfect.

As if that wasn't enough, I have to tweak the recipe, as usual. Instead of using regular pastry cream, I decided to make lemon curd and fold it in fresh whipped cream. Mom loves lemon curd. And I love lemon for the fact that it adds a lot of fresh flavor to anything bake or cook. The end result is worth all the work. I am already planning on a second crepe cake, most likely a berry filled crepe cake. Will probably have that in the menu this coming Easter and also for Mother's Day!

Happy crepe-ing!

20 Layer Lemon Crepe Cake

Basic Crepe Batter
1 1/2 cup all purpose flour
6 large eggs
1 tsp vanilla
1/4 tsp salt
7 Tbsp sugar
6 Tbsp brown butter
 3 cups of milk

Lemon Curd
(Adapted from Joy Of Baking)
3 large eggs
1/3 cup lemon juice (2-3 lemons)
1 tablespoon of lemon zest
3/4 cup of sugar
4 Tbsp of unsalted butter

To Assemble
2 Cups Whipping Cream
1 Tbsp sugar
Powdered Sugar for dusting


Step 1: Prepare the crepe batter. Measure out all the dry ingredients in a bowl. Melt the butter in a small pan till it is lightly brown. Set aside. Bring the 3 cups of milk to a simmer. Set aside.

Step 2: Add in 6 eggs and 1 tsp vanilla in the bowl with the dry ingredients. Beat with a mixer till it is well combined.
Step 3: Add in the milk and brown butter. Beat till well mix.
Step 4: Strain batter into an airtight container. Place batter in the fridge for at least 2 hours, preferably overnight

Step 5: Prepare lemon curd according to the direction here. Store in an airtight container and let chill in the fridge overnight.

Step 6: The next day, prepare the crepe. Pull the container out from the fridge. Let it rest till it comes to room temperature. Whisk batter before using.

Step 7: Heat a pan over low heat. Brush some melted butter on the pan. Once the pan gets warm, not smoky, pour about 3 tablespoon of batter onto the pan. Swirl to cover.
Step 8: Let crepe cook for a min. Flip crepe over carefully with a spatula. Let cook for another 30 seconds.

Step 9: Remove and lay crepe on a baking sheet layered with parchment. Do not lay crepe on top each other. Layer with parchment. Continue till all batter has been used.

Step 10: To assemble, whipped the 2 cups of whipping cream with 1 tablespoon of sugar till soft peak forms.
Step 11: Fold in lemon curd into the whipped cream.
Step 12: Begin by placing the first crepe onto a plate lined with plastic wrap.
Step 13: Spread a tablespoon of lemon cream onto the crepe.

Step 14: Top with another crepe. Repeat the process till you have used up all the crepe and cream, with the last crepe on top.
Step 15: Wrap crepe cake with plastic wrap. Chill for at least 2 hours, preferably overnight.
Step 17: Dust with icing sugar and serve.


  1. Thanks for sharing.... I never it's that difficult to make. :)

  2. In the lemon curd recipe you refer readers to for the method there is no milk and I see that you have 3 cups in this recipe. Is that correct as it will make a lot of "lemon sauce". Thanks

  3. Thanks for the note, Barbara! You are right, there is no milk in the lemon curd. The milk is used in the crepe batter. I will edit it accordingly.

  4. looks amazing
    how many does this serve?

    1. Thanks. The crepe cake serves about 8-10