If you're looking for a delicious and show-stopping dessert, a Crepe Cake with Citris Curd and Sour Cream Filling is the answer!
This recipe combines the delicate layers of crepes with the bright, tangy flavor of tangerine curd and the rich creaminess of a sour cream filling. You can make it easily with lemons, oranges, limes or grapefruits and even with berries.
If you love crepes try also my Savory Crepe Cake!
What kind of dessert is that
A crepe cake, also known as Mille Crêpes, is a French-inspired dessert made by stacking thin crepes with layers of filling in between. The result is a multi-layered dessert that looks impressive and tastes so good.
The beauty of a crepe cake lies in its versatility-you can customize the filling and the granishes to suit any season or palate.
Why Citrus Curd and Sour Cream?
The combination of citrus curd and sour cream filling makes this crepe cake uniquely flavorful and refreshing. Here's why this pairing works so well:
- Curd: I chose to make a tangerine curd but you can opt for any other citrus fruit. Its zesty flavor and wonderful texture is a perfect addition to the crepes.
- Sour cream filling: Made with white chocolate and sour cream, it is rich and creamy, yet tangy and delicious. It is complementing greatly the citrus curd.
Recipe ingredients
You need about 15-20 crepes, ideally 20 cm/8 inch in diameter. You can prepare them by yourself (recommended) or use store-bought ones.
Same applies for the Curd: you can use a store bought curd or make it on your own. For the Tangerine Curd recipe you would need: 2 eggs, granulated sugar, 2-3 tangerines, salt and butter.
For the Sour Cream Frosting you need only two ingredients: sour cream and white chocolate.
Preparation
Below are the preparation steps for making the Crepe Cake from scratch. If you are using ready-made crepes and Curd, you need to prepare just the sour cream filling and assemble the cake.
- Prepare the Tangerine Curd by mixing all the ingredients except the butter on a double boiler until the mixture thickens and becomes creamy. Remove from the stove and pass the curd through a fine mesh sieve. Add the butter and let cool to room temperature, than transfer to the fridge for at least 1 hour.
- Make the batter for the pancakes. Let it sit in the fridge for 30 mins.
- Prepare the sour cream frosting by whipping the sour cream and mixing it with the melted white chocolate. Refrigerate for 30 minutes before assembling the cake.
- Bake the crepes on a non stick pan. Let them cool to room temperature. In the meantime the two fillings should be cool enough as well.
- Place one cake on a serving plate and spread about 2 tablespoon of the frosting on top. Cover with another crepe and spread 1 tablespoon of Tangerine curd. Continue the same way, alternating the two types of filling, until all the crepes are stacked.
- Spread all the remaining Sour Cream frosting on top of the last crepe and top with the remaining Tangerine Curd so it drips on the sides. Refrigerate for at least 1 hour or overnight.
- Decorate with tangerines or other citris fruits before serving.
Making ahead
The crepe cake might be a bit time consuming if you are making everything from scratch. But trust me, this is the best way to ensure a perfectly delicious dessert!
The easiest way to make it from scratch is to prepare the Citrus Curd 1-2 days in advance. Then make the crepes and the frosting on the day when you will assemble the cake.
First make the crepe batter and let it sit in the fridge while preparing the frosting. Then refrigerate the frosting while preparing the crepes. Assemble the cake right after the crepes have reached room temperature, which takes about 10-15 minutes.
Tips for success
To ensure your crepe cake is a great success, keep these tips in mind:
- It is important to chill your frosting and citrus curd before assembling the cake. Otherwise the cake might collapse easily.
- Allow the crepes to cool completely before assembling the cake. This prevents the filling from melting.
- If your tangerines (or other citrus fruits) are not organic, don't use their zest but consider adding some citrus extract to your curd. This will ensure a perfect flavor.
- Use quality ingredients: the store-bought crepes and curd make the cake much easier but the best desserts are the ones made from scratch!
Variations
- You can prepare this Crepe Cake with any citrus curd and top them with berries.
- Use Lemon Curd and sprinkle fresh blueberries on top and between the crepes for an amazing Lemon Blueberry Crepe cake!
- Substitute the citris curd for Raspberry Coulis and top the cake with raspberries for an amazing Raspberry Crepe Cake.
- Or skip the curd, double the sour cream frosting and garnish the cake with strawberries for a Strawberries and Cream Crepe Cake.
This crepe cake is more than just a dessert; it's a sensory experience. The combination of tender crepes, Tangerine Curd, sour cream and white chocolate creates a balance of flavors and textures that is truly unforgettable. Plus, it's a great way to showcase seasonal fruit in a sophisticated and creative way.
I would love to hear about your experience with it in case you made it!
📝 Recipe
Tangerine Crepe Cake
Ingredients
- 15-20 crepes, approximately 8 inch/ 20 cm in diameter (see notes)
For the Tangerine Curd:
- 2 medium tangerines, juice only + 2-3 for decoration
- zest of 1 orange , or orange extract (see notes)
- 2 large eggs
- ½ cup/ 100 g granulated sugar
- ¼ teaspoon salt
- ¼ cup/ 60 g butter
For the Sour Cream Filling:
- 14 oz/ 400 g sour cream
- 5.6 oz/ 160 g white chocolate
Instructions
Tangerine Curd:
- Lightly whisk the eggs in a heatproof bowl or small saucepan. Add the tangerine juice, orange zest or extract, sugar, and salt.
- Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir constantly with a rubber spatula for about 10-15 minutes, until the curd thickens and becomes smooth. The water should simmer the entire time to properly cook the eggs and achieve the desired consistency. However, keep stirring to prevent the eggs from curdling.
- Once the curd has thickened, remove it from the heat and strain through a fine mesh sieve. Add the butter and stir until smooth. Allow the curd to cool to room temperature, then refrigerate for about an hour to firm up before assembling the cake.
- Prepare the crepe batter and let it rest in the fridge for about 30 minutes.
Sour Cream Filling:
- Whisk the sour cream in a bowl.
- Melt the white chocolate in a double boiler (use hot but not boiling water, as with the citrus curd) and let it cool slightly.
- Add a small amount of sour cream to the melted chocolate and mix vigorously with a rubber spatula. Gradually add more sour cream and then combine the two mixtures completely. Mix gently until smooth.
- Refrigerate the filling for 30-60 minutes to allow it to firm up slightly.
- Bake the crepes according to recipe instructions. Let them cool until room temperature.
To assemble:
- Place one crepe on a serving plate. Spread 2 tablespoons of the sour cream filling over it.
- Add a second crepe and spread 1 tablespoon of the tangerine curd on top.
- Continue layering the crepes, alternating between the two fillings, until all the crepes are used. There should be some of both fillings remaining.
- Spread the remaining sour cream filling over the top and drizzle the remaining tangerine curd so that it drips down the sides. Chill the cake for at least 1 hour in the refrigerator.
- Before serving, garnish with fresh tangerines.
Notes
- Store the cake in the refrigerator for up to 3 days. You can also freeze it for up to 2 months, portioned into airtight containers.
- One batch of my crepe recipe yields at least 15 8 inch/ 20 cm crepes. If you don't have a pan of this size, check the post for instructions on making smaller crepes in a larger pan. Don't worry if they aren't perfectly even!
- Tangerine peels are often treated with chemicals, so I don't recommend using them. Instead, opt for zest from organic oranges or buy packaged orange zest. If available, use orange extract or, as a last resort, lemon extract. Tangerine juice alone won't sufficiently flavor the curd.
- It's a good idea to prepare the citrus curd 1-2 days in advance to save up on cooling time.
- The recipe is inspired by @saharisha
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