Packed with refreshing citrus flavor, this crêpe cake makes a light and elegant dessert.



  • 2 cups whole milk
  • 2 cups Pamela’s Pancake & Baking Mix
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract
  • 5 eggs
  • 1 stick unsalted butter, melted, plus more for greasing


  • 3 cups mascarpone, room temperature
  • 2 cups ricotta cheese, room temperature
  • 1 cup confectioners’ sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt


  • Confectioners’ sugar
  • Thyme leaves
  • Lemon zest


  1. Prepare the crepe batter: In a blender, combine crepe ingredients and blend until smooth. Transfer to a bowl and chill for one hour.
  2. After chilling, grease two 10-inch nonstick skillets and place over medium heat.
  3. Staggering about one minute apart, add ¼ cup of crepe batter to each pan and quickly swirl to coat entire pan surface with a thin layer of batter. Cook until crepe begins to set and edges curl, one to two minutes, then carefully flip and cook for one to two minutes more. Transfer to a plate to cool.
  4. Continue process, working between pans and stacking the cooked crepes on a plate to cool until you have 18 crepes total. Chill for one hour.
  5. In a large bowl, mix filling ingredients until smooth.
  6. Once crepes have chilled, grease a 9-inch springform pan with butter. Lay one crepe down, then top with 1/3 cup of the filling.
  7. Using a mini offset spatula, spread the filling into an even layer. Continue this process until all the crepes have been used. Cover with plastic wrap and refrigerate until the filling has set, about four hours.
  8. Use a paring knife to release crepe cake from the springform pan. Garnish with confectioners’ sugar, lemon zest and thyme leaves, then slice and serve.