Today is one of my favourite days of the year, so to celebrate I finally got round to making a Crepe Cake. Honestly, it’s been on my list of things to bake since I started this blog!
Crepes are one of my favourite foods, learning to make my own (not using a packet mix) was one of my first cooking achievements, which I realise is slightly ridiculous as pancakes only have 3 ingredients.
When I reached a certain age (I can’t remember quite how old) the task of making pancakes for my family of 8 fell upon me, the oldest child. Whenever I cook crepes now I still feel a little glow of trust and responsibility from those hours in my Mother’s kitchen.
Now an adult I have my own pancake day traditions, which still involve me flipping wafer thin crepes, whilst hosting dinner for friends. Originally I was going to serve this cake as the sole dessert but today doesn’t feel right without at least one lemon and sugar pancake, some rituals should never change.
This crepe cake is a little like a pancake version of a cheese cake. It is rich and tart with slivers of lemon peel and deep green thyme leaves are just visible between the layers. And as pancakes can be a breakfast food I felt completely justified in eating a slice before work this morning.
Lemon and Mascarpone Crepe Cake
Leave the crepes to cool completely (this took just over an hour).
In a bowl mix the rest of the ingredients thoroughly.
Using a palette knife thinly spread the mixture over the first making sure to make it even and get right to the edges.
Place the second pancake squarely on top of the first.
Repeat until all pancakes are used.
Store in the fridge until ready to eat.