Crepe Cake
Crepe Cake – An easy and refreshing crepe cake prepared with luscious French crepes. So tender and mouthwatering, you won’t want to wait for a special occasion to share it with your family. So elegant but quick, it’s perfect for the most extravagant occasion.
Summer is finally here and the perfect time for my favorite crepe cake recipe! This incredibly easy, melt-in-your-mouth recipe hit the spot. The best part was the cream. Don’t tell anyone I snuck some into my coffee.
The original crepe was made from buckwheat flour, which has a unique nutty flavor. If I happen to have it in my pantry, I use that to make crepes for a savory filling, one of my favorite comfort foods. However, this recipe is for an elegant crepe cake, so we’ll be using crepes for sweet fillings.
The Beauty of Crepe Cake
This exquisite dessert of tender crepes layered with a homemade cream filling and topped with fruit and whipped cream brought joy to my heart and had me saying, “Exquis!”. And I would love to share that beautiful feeling with you. Live it up, and don’t forget to make a little extra whipped cream for your coffee.
Recipe Ingredients
Does it get any better? I don’t think so! These ingredients are what make the best crepe cake so delicate and refreshing. And don’t be worrying about fat on this one, this is comfort food, not health food.😉
- Crepes – The base for this cake is super easy crepes made with eggs, flour, sugar, and milk. How easy is that? You can replace these crepes with your favorite gluten-free recipe.
- Mascarpone Cheese – Similar to cream cheese, this ingredient has a unique flavor that elevates this cake to supernatural. If you can’t find mascarpone, cream cheese or Neufchatel will work with a slightly different flavor.
- Heavy Cream adds the perfect mouth feel for a rich and decadent dessert.
- Powdered Sugar – This one adds sweetness, of course, without feeling grainy. You can grind sugar in a blender until it’s smooth and powdery for a more economical alternative.
How to Make a Crepe Cake
Prepare Crepes and Filling
- The Batter – First, pour eggs, flour, sugar, salt, milk, and oil into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes. (If you don’t have a blender, a hand mixer will work.) (Photos 1 & 2)
- Cook the Crepes – Second, brush a light coating of butter over a 10-inch nonstick skillet set over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1½ minutes per side. (Photos 3 & 4)
- Cool – Transfer to a baking sheet. Repeat with the remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes. (Photo 5)
- Filling – While the crepes cool, make the cream. Combine mascarpone cheese, cream, sugar, and almond extract in a bowl. Whisk together until stiff peaks form. (Photo 6)
Assemble the Cake
- Make the Layers – Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes and cream. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish. (Photos 7-9)
- Chill – Refrigerate until completely chilled before cutting and serving. When ready to serve, dust with powdered sugar or sweetened cocoa powder and top with whipped cream and fresh berries. Serve with jam or fruit curd for an extra kick of flavor!
Recipe Variations
- Buckwheat Crepes – The original crepes were made with buckwheat flour, so if you have trouble with wheat, this is an easy replacement.
- Sugar-Free – If sugar is an issue, you can replace it with an equal amount of erythritol and just a pinch of stevia.
- Dairy-Free – Soy milk, coconut milk, or other non-dairy milk can substitute the whole milk in the crepes and you can use a spreadable vegan cheese and coconut cream for the filling.
- Filling Swap – The endless opportunities that crepes offer can be too much to bear.🤩 Once you have the basic crepe, the fillings can be just about anything. How does a tiramisu crepe cake, rainbow crepe cake, or matcha crepe cake sound?
Tips and Tricks
- Refrigerate your crepe batter before cooking them for more tender crepes.
- Make your crepes as thin as possible for the best crepe cake.
- A nonstick pan is a big help in making the perfect crepe.
Make-Ahead and Storage Instructions
Make the crepes ahead. If you want an easy and quick way to assemble the crepe cake right before serving, you can make the crepes ahead of time. After they have completely cooled, you can store them with parchment paper between each crepe in an airtight container in the fridge for up to two days, or in the freezer for up to four months.
Freeze the Crepe Cake. And, yes, you can freeze the finished crepe cake as well. Tightly wrap the cake (or you could even slice it and wrap the slices individually) and freeze. Thaw in the refrigerator, not at room temperature. If you froze the whole cake, it’s easier to slice it when it’s still partially frozen. If you happen to be an ice cream lover, you may enjoy it without thawing it.
Serving Suggestions
The sky is the limit! What can’t you serve it with? A frown; because this is the ultimate in comfort food, so how could you possibly be anything but happy? Unless, of course, you’re serving the very last piece to your hubby.
- A dusting of powdered sugar or sweetened cocoa powder
- Fresh fruit (peaches, strawberries, blueberries)
- Preserved fruit or jam
- Whipped cream
- Dulce de leche
- Caramel
- Oh, don’t forget an easy and delicious ginger tea
FAQs
The crepe is thinner and more tender than a pancake. The obsession with the crepe is contagious, and Emy Wada, a Japanese artisan dedicated to designing novel cakes, created a fantastic Crepe Cake recipe. Her delectable creation is called MilleCrepe, literally 1,000 crepes.
Was it an accident???? Legend has it that a French woman accidentally spilled a little batter in a hot skillet and, not being one to waste food, ate it anyway. She then realized that she had created an impressive recipe for her repertoire and so was born the crepe. That sounds like my kinda friend.
What to Serve With Crepe Cake
Personally, I love to finish off an elegant meal like roast Cornish hens, garlic mashed potatoes, and a Greek salad with this incredibly easy dessert. It’s also exceptionally good with a chai tea latte.
More Incredibly Easy Dessert Recipes to Try
Conclusion
What a wonderful finish to a delicious meal! Are you planning on adding your special touch to the filling? Please let me know your ideas in the comments below! ❤️
Watch How to Make It
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Crepe Cake
Ingredients
Crepes
- 5 large eggs
- 2½ cups all-purpose flour
- ¼ cup sugar
- ½ teaspoon salt
- 3¼ cups whole milk
- 2½ tablespoons coconut oil, melted
- 4 tablespoons butter, or as needed
Cream Filling
- 1 cup mascarpone cheese
- 1½ cups heavy cream
- 3 tablespoons sugar
- ½ teaspoon almond extract
Instructions
Crepes
- Pour eggs, flour, sugar, salt, milk, and oil into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
- Brush a light coating of butter over a 10-inch nonstick skillet set over medium heat. Pour in ¼ cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1½ minutes per side.
- Transfer to a baking sheet. Repeat with the remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
Cream Filling
- While crepes cool, make the cream. Combine mascarpone cheese, cream, sugar, and almond extract in a bowl. Whisk together until stiff peaks form.
Assembly
- Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes and cream. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
- Refrigerate until completely chilled before cutting and serving. When ready to serve, dust with powdered sugar or sweetened cocoa powder and top with whipped cream and fresh berries. Serve with jam or fruit curd for an extra kick of flavor!
Tips & Notes:
- Make the batter and let rest in the fridge for at least 30 minutes, an hour is even better.
- Don’t worry if you don’t have a crepe pan, just use a shallow heavy-bottomed pan for even heating.
- Heat the pan sloooooowly.
- Measure the amount of crepe batter carefully, put too much, and you will have a pancake.
- You don’t want to deep fry your crepes, but you do want sufficient butter, especially on the first one (butter makes everything better).
- Make the crepe as thin as possible to make the best crepe cake. You want it to be fork-tender.
- Be patient! Don’t be in a hurry to flip those babies.
- Less is more. Be careful to put the right amount of filling on the crepes so it stays tender, not soggy.
- Allow the cake to chill before putting the toppings, that way it will have time to firm up.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
- Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
How much oil?
It’s 2½ tablespoons of melted coconut oil. I’ve fixed the recipe, thanks for catching that.