Description
Who knew crepe cakes were so deliciously easy?
Scale
Ingredients
- 2 C flour
- 4 eggs
- 1 C water
- 1 ½ C milk
- ¼ C sugar
- 2t vanilla
Lemon mascarpone cream:
- 1 C heavy whipping cream
- 1 C lemon curd
- 8oz mascarpone
- 2 T sugar
Instructions
- Mix all ingredients and make crepes in a sautée pan. ( curved edges, I used a 6 inch) Using about 1/8 C of batter per crepe.
- Do NOT stack crepes while they’re still hot!
- For the lemon mascarpone cream: Mix heavy whipping cream until thick, add lemon curd, mascarpone, and sugar.
- Mix until soft peaks form.
- Spread about a tablespoon of lemon cream on each crepe as you stack and remainder on top.
- Top with fruit and keep refrigerated