Lemon Mousse & Raspberry Crepe Cake

If you haven’t decided what to serve your Easter guests yet, maybe this will inspire you:


These delicate layers of crepes, raspberry jam, whipped cream and lemon curd will melt in your mouth.  (I should know, I just ate a piece.  hee hee)

Lemon Mousse & Raspberry Crepe Cake

First, the crepes.

It’s definitely worth making your own.  Just think, it’s the only step where you really have to cook.  🙂

This is my go-to recipe because it produces flavorful crepes that are sturdy enough to handle.


Makes 16 9″ crepes

NOTE: Make sure your ingredients are at the mentioned temperatures.


  • 6 Tablespoons unsalted butter, melted and cooled
  • 5 Tablespoons sugar
  • 1 Tablespoon vanilla
  • 1 1/2 cups whole milk or half n half, room temperature
  • 1 cup water, room temperature
  • 2 cups sifted all-purpose flour
  • 4 large eggs, room temperature
  • Large pinch of salt
  • 1 teaspoon finely-grated lemon zest, optional

Whisk butter and sugar until smooth.  Stir in vanilla, milk and water.Whisk in flour until smooth.

Beat in eggs one at a time until just combined.  Stir in salt and lemon zest.


To Cook:

Heat a butter-coated crepe pan or non-stick skillet over medium-high heat.

Pour 1/3 cup batter into the center of the pan and quickly rotate the pan around to cover the bottom:



Cook crepe for one minute.  Loosen edges with a spatula and carefully flip crepe over.  Cook another minute.

Transfer to a plate to cool.


Allow crepes to cool completely.  Wrap tightly in plastic wrap and refrigerate until ready to use.

Lemon Curd Mousse

  • 1 1/2 cups heavy whipping cream
  • 1 heaping cup lemon curd, homemade or store-bought

Pour cream into a large bowl and place in the freezer for 5-10 minutes.  Chill beaters as well.

Remove bowl from freezer and whip at highest setting until firm like whipped cream (3-5 minutes).

Gently fold lemon curd into whipped cream in a figure-eight pattern with a spatula until fully incorporated.


Cover and chill until ready to use.


NOTE: It is best to assemble the cake the day you will be serving it.

You will need:

  • 15 crepes
  • Lemon curd mousse
  • Jar of raspberry jam
  • Fresh strawberries, sliced length-wise 1/4″ thick


Center a crepe onto a plate or platter.  Spread with a thin layer of mousse (about 3 Tablespoons).


Place a crepe on top of mousse and add a thin layer of jam (about 2 Tablespoons).


Continue layering crepes, mousse and jam.

When you get to the 7th crepe, top with mousse and a layer of strawberries:


Cover strawberry layer with a crepe and lightly press to push out any bubbles in the cake.


Continue building layers.


Once you have finished building the cake, spread a thin layer of jam on the top crepe followed by a thick layer of mousse.

Top with sliced berries.


Chill cake for at least an hour before serving to allow the layers to settle.

Serve.  Eat.  Repeat.


Happy Easter, everybody! 

May it be a tasty one filled with hugs and laughter.


11 thoughts on “Lemon Mousse & Raspberry Crepe Cake

  1. That is the prettiest desert. Great photo’s too Leilani. Too bad I’m such a fatty and planning a holiday in 30 days. I’m trying to loose at least 5 lbs so I can wear a sundress I love…..I have no willpower what so-ever, it’s the saddest thing really. I must dis-allow any and all sweets from our home for April. Hope your Easter was really great!

      • Oh, I can just imagine. Unfortunately, I have got to stay out of anything fattening and tempting. I was a pretty bad girl over the holidays and am paying for it by having to work double-time to get back down to my favorite number. 🙂

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