Bruno Albouze Mille Crepe Cake

Mille Crepe Lemon Cake

Yields12 ServingsPrep Time1 hrCook Time25 minsTotal Time1 hr 25 minsDifficultyBeginnerRating


Mascarpone Crème Montée
 300 g Heavy cream, hot
 300 g Heavy cream, cold
 230 g White chocolate
 10 g Lemon zest
 300 g Mascarpone
Caramelized Buckwheat
 50 g Sugar
 80 g Sprouted buckwheat
 200 g Poached lemons*



For the crepe recipe, look up at Apple Aumoniere Crepes Recipe. For the poached lemons, check out Poached Lemons*. Poached lemons can be subbed for poached oranges instead. This cake calls for 20/24 crepes.

Bruno Albouze Crepe Ingredients

Mascarpone Crème Montée

Heat up the first 300g heavy cream. Add chocolate, and mix using an immersion blender. Add mascarpone, and the remaining heavy cream and lemon zests. Mix well; refrigerate for 4 hours at least prior whipping.

Creme Montée Mascarpone

Caramelized Buckwheat

It can be subbed for chopped walnuts. Toast buckwheat first. Make a caramel a sec, fold in toasted buckwheat and cool. Chop into small pieces. Caramelized sprouted buckwheat can be stored in sealed container in your pantry for up to 3 months.


Thinly chop poached lemons; set aside. Trim crepe edges for a cleaner look, if desired. Save scraps – let dry out and use for your next crunchy praliné. Whip chilled creme montée mascarpone to soft peaks (Do not over whip). Stack crepes on top of each other, with a thin layer of creme montée mascarpone between each crepe. Add some chopped poached lemons over the third, and 10th tier. Smooth out cake edges with an offset spatula. Garnish center of the cake with a round of poached lemons. Decorate border with chopped caramelized buckwheat. In order for the buckwheat to stick on crepe, brush it out with some syrup from your poached lemons, or oranges, or use preserves, or mascarpone filling. Store cake in the refrigerator for up to 3 days. Avoid freezer. Enjoy!

Mille Crepe Cake Montage

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