Crepe cake is an easy and refreshing dessert 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 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 with 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.
How to Make a Crepe Cake
- 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 the batter for at least 30 minutes. (If you don’t have a blender, a hand mixer will work.) (Photos 1-2)
- Cook – Second, 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. (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 filling. Combine mascarpone cheese, cream, sugar, and almond extract in a bowl. Whisk until stiff peaks form. (Photo 6)
- Layering – Lay a crepe onto a large plate. Spoon on 2-3 tablespoons of the cream mixture, spreading it almost to the edge. Transfer the finished crepe onto a flat serving plate. Repeat with the 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)
- 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 whole milk in the crepes, and you can use 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 it 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 it. 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 freeze the whole cake, it’s easier to slice it when it’s still partially frozen. If you’re an ice cream lover, you may enjoy it without thawing it.
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.
Serving Suggestions
Personally, I love to finish off an elegant meal like roast Cornish hens, garlic mashed potatoes, and a Greek salad with this amazing dessert.
That said, a cup of coffee is ideal, especially with a shot of homemade Bailey’s Irish cream. If we’re enjoying this in the afternoon, we love it with ginger tea. Of course, topping it with whipped cream takes it up a notch.
More Incredibly Easy Dessert Recipes to Try
Watch How to Make It
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