Layer up some fine crepes with delicious Lemon Curd and a soft creamy filling; add a caramel topping for a stunning showstopper.

Lemon & Caramel Crepe Cake

Lemon & Caramel Crepe Cake


250g full-fat soft cheese, fresh soft goat’s cheese or mascarpone cheese

300ml carton double cream

½ tsp vanilla essence

4 tbsp golden caster sugar

12 Large French crêpes, see our Classic French Crêpes recipe

175g Bonne Maman Lemon Curd

Lemon shreds, to decorate



  1. Put the cheese of your choice in a medium bowl and gradually beat in enough double cream to produce a soft, smooth, spreadable mix with the texture of lightly whipped cream. You may not need all the cream, depending on your cheese. Beat in the vanilla and 1 tablespoon of sugar.
  2. Set aside 1 crepe for the top. Spread the remaining crepes with the cheese mix and drizzle a little of the Lemon Curd on top. Now stack the crepes on top of each other on a flat serving plate, pressing down lightly to form a ‘cake’. Chill in the fridge for about 15 minutes before serving.
  3. To make the caramelised top, place the reserved crepe on oiled foil on a baking sheet. Sprinkle heavily with the remaining sugar until completely covered.
  4. Now grill the crepe until the sugar melts and turns golden, or melt the sugar with a cook’s blowtorch. Leave to cool.
  5. Press the caramel crepe on top of the stack and add some thin lemon shreds to decorate. Cut into wedges with a sharp knife.


Cook’s Tips

The layered cake, minus the caramel top, will freeze for up to 1 month. That overnight in the fridge.