A pretty crepe cake that screams Spring, it has a fluffy mascarpone and lemon whipped cream. It's so good, it can be made for any occasion.

To have a thick chantilly that isn't too runny, I chose to add mascarpone to it, it's thicker but still fluffy. It's a little tangy with a touch of lemon and goes so well with crepes.

If you have a crepe recipe that you like, use it. The thing is you don't want the crepes to be too thin or too thick. With the quantity of batter below, you get a nice tall cake.

Lemony crepe cake :

For the crêpe batter :

• 4 eggs
• 250g flour
• 2 tbsp sugar
• 500ml milk
• 1 pinch of salt

For the mascarpone whipped cream :

• 200g mascarpone
• 400g full fat whipping cream
• 2 tbsp powder sugar
• 1/2 lime juice
• 1/2 lemon juice
• 1/2 tsp (total) of lime and lemon zest

Start by making the crepe batter.

Mix the flour, sugar and salt in a bowl. Add the eggs in the middle and mix well.

Add cold milk a little at a time, whisking energically to avoid lumps.

Cook the crepe in a pan with a little bit of oil, about one small laddle per crepe. Flip them after a few minutes. Let them cool.

Beat the mascarpone in a stand mixer for a few seconds, add the sugar and mix.

Add the cream and let the stand mixer work until you have a fluffy whipped cream.

Add the juices of lemon and lime and the zest, fold them in with a spatula.

Let it sit in the fridge until ready to use.

With a round shaped mould, cut the less pretty edges but keep a round shape of crepes. You can use a large pastry cookie cutter for that.

Start layering : one crepe, one layer of whipped cream. Repeat until you run out.

For the top layer, add a bit more cream that in between the crepes so it's prettier.

You can add a few zests on top and edible flowers petals.

Let it sit in the fridge at least 30 minutes before serving. s