Want to make something that'll wow your friends without spending all day in the kitchen? Let me tell you about this amazing Crepe Cake Recipe! Picture this: twenty super-thin crepes (think fancy pancakes!) stacked high with clouds of vanilla mascarpone cream between each layer. It's like a cozy hug and an elegant French pastry had a baby!
Every slice is pure magic – the crepes are so tender they practically melt in your mouth, and the cream is light as air with just the right touch of vanilla. The best part? While it looks like something you'd see in a fancy Paris bakery window (and your friends will definitely think you bought it!), it's actually pretty straightforward to make at home.
Just take it step by step, and before you know it, you'll have this gorgeous tower of deliciousness ready to go. Add a sprinkle of powdered sugar on top (like fresh snow!) and scatter some berries around, and voilà – you've got a showstopper that'll have everyone asking for seconds! No fancy pastry degree required, just a little patience and love.
Why You'll Love This Crepe Cake Recipe!
You know those gorgeous desserts you see on Instagram that make you think "Yeah right, I could never make that"? Well, this Crepe Cake Recipe is about to prove you wrong in the best possible way! It's like a magic trick you can eat – seriously!
Here's the deal: you're basically making a stack of super-thin pancakes (fancy ones, we call them crepes!) and layering them with the most heavenly, cloud-like cream filling. When you slice into it? Oh. My. Goodness. It's like revealing a work of art, with all those pretty stripes of golden crepes and cream that'll make everyone go "Wow, you MADE this?!"
The best part? If you mess up a few crepes (and trust me, we all do!), just tuck them in the middle – it'll be our little secret! You can even make the crepes a day ahead when you're chilling on the couch watching your favorite show. No stress, no fuss!
You want to know my favorite moment? It's when someone takes their first bite and their eyes get all wide with that "Where has this been all my life?" look. That's when you get to casually mention, "Oh, this little thing? I just whipped it up!" (while secretly doing a happy dance inside 💃
Jump to:
- Why You'll Love This Crepe Cake Recipe!
- Crepe Cake Ingredients
- Crepe Cake Recipe Instructions
- Storage Instructions
- Recipe Variations
- Equipment For Crepe Cake Recipe
- Grandma's Magic Touch: Secret Tips for the Perfect Crepe Cake Recipe
- Top Tip
- FAQ
- Enjoying Your Crepe Cake Recipe at Home
- Related
- Pairing
- Crepe Cake Recipe
Crepe Cake Ingredients
the Crepes:
- 2 cups all-purpose flour, sifted
- 4 large eggs, room temperature
- 2½ cups whole milk
- ¼ cup melted butter, plus more for cooking
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
the Filling:
- 3 cups heavy whipping cream
- 16 ounces mascarpone cheese, room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Garnish:
- Fresh berries (optional)
- Powdered sugar for dusting
- Dark chocolate shavings
Crepe Cake Recipe Instructions
Let's Make a Crepe Cake Recipe Together! 🥞✨
First Up: Let's Get That Batter Ready!
Ready for some baking magic? Here we go!
The Batter Basics
- Grab your biggest mixing bowl and whisk the flour and salt together. Easy peasy!
- In your other bowl (team two-bowl method!), beat those eggs like they owe you money! Then add your milk, melted butter (yum!), sugar, and a splash of vanilla. This is where the magic starts!
- Now for the fun part - slowly pour your wet mixture into the flour bowl while whisking. Think of it as a gentle stream, not a waterfall! Keep whisking until it's smooth and silky.
- Pro-tip time! Pour the batter through a strainer (bye-bye, lumps! 👋)
- Pop it in the fridge for a little nap (at least an hour, or overnight if you're a plan-ahead superstar!)
Time to Make Those Beautiful Crepes!
This is where you get to feel like a fancy French chef! 🇫🇷
- Heat up your non-stick pan (10-inch is perfect!) over medium heat. Not too hot, not too cold - we're going for Goldilocks temperature here!
- Brush on just a kiss of melted butter. We're being fancy, remember?
- Pour in about ¼ cup of batter and here comes the fun - pick up that pan and swirl it around like you're dancing! The batter should spread into a nice thin circle.
- Watch for the edges to get lightly golden and start lifting (about 1-2 minutes). They'll tell you when they're ready!
- Time to flip! (Don't worry if the first few aren't perfect - they're just practice rounds!)
- Another quick 30 seconds and you've got yourself a crepe!
- Layer them up with parchment paper in between - we're building our tower of deliciousness! Keep going until you've used all your batter (you're aiming for about 20-25 crepes).
Now For The Dreamy Filling!
Get ready for some cloud-like deliciousness!
- Whip that heavy cream until it's soft and fluffy - like little clouds!
- In another bowl, mix your mascarpone (fancy cream cheese's elegant cousin 😉), powdered sugar, vanilla, and a tiny pinch of salt until smooth and creamy.
- Now, gently fold these two together - we're not mixing a smoothie here, think more like tucking in a blanket!
Let's Build This Beauty!
Time to put it all together - you're doing amazing! 🌟
- Start with one perfect crepe on your prettiest plate.
- Spread some of that heavenly filling over it - not too much, about 3 spoonfuls is perfect!
- Add another crepe and repeat. It's like building the world's most delicious layer cake!
- Keep going until you've used all your crepes. The last one goes on top - no filling on this one!
- Pop your masterpiece in the fridge for a couple hours (or overnight if you can resist!)
The Grand Finale! ✨
Almost there - time to make it extra special!
- Just before serving, give it a pretty dusting of powdered sugar (like fresh snow!)
- Add some fresh berries and maybe some chocolate shavings if you're feeling extra fancy.
- When you cut into it, clean your knife between slices (warm water works great!) for those picture-perfect layers.
Congratulations, you kitchen superstar! You just made a gorgeous crepe cake that would make any French pastry chef proud! 🎉
Remember: Every crepe doesn't have to be perfect - it's all about the love you put into it. And trust me, once it's all stacked up with that dreamy filling, nobody will notice if some crepes had a little character!
Storage Instructions
Store the crepe cake covered in the refrigerator for up to 3 days. The cake actually tastes better the next day as the flavors meld together. Do not freeze the assembled cake, as the texture will become soggy when thawed.
Recipe Variations
- Chocolate Lover's Version: Add cocoa powder to the crepe batter and use chocolate ganache between layers
- Nutella Dream: Spread a thin layer of Nutella between crepes instead of cream filling
- Matcha Green Tea: Add matcha powder to the filling for a Japanese-inspired twist
- Lemon Brightness: Mix lemon curd into the filling for a citrusy variation
Equipment For Crepe Cake Recipe
- 10-inch non-stick crepe pan or skillet
- Rubber spatula
- Fine-mesh sieve
- Large mixing bowls
- Electric mixer
- Offset spatula for spreading filling
- Serving plate or cake stand
Grandma's Magic Touch: Secret Tips for the Perfect Crepe Cake Recipe
You know what makes this crepe cake recipe extra special? It's all those little tricks my grandmother passed down – the kind that don't show up in fancy cookbooks but make all the difference! 👵✨
First up, Grandma always said, "Listen to your batter!" She'd run her whisk through it and if it made a soft, silky sound – like rain on a window – that's when she knew it was perfect. Not too thick, not too thin, just right for creating those paper-thin crepes that make our family's crepe cake famous at every gathering.
Here's another cozy secret: she'd warm the milk just slightly, about the same temperature as a baby's bottle. "Happy milk makes happy crepes," she'd say with a wink. And you know what? She was right! The batter comes together like a dream when you do this.
And her filling trick? She'd always add just three drops of vanilla – not more, not less – and a tiny pinch of salt "to make the sweetness sing." Then she'd gently fold the cream with a light hand, saying good crepe cake filling should feel like folding clouds.
The best part was her assembly ritual. She'd hum her favorite song while layering each crepe, saying it helped her spread the filling evenly. "A happy baker makes a happy cake," was her motto, and every crepe cake she made was pure magic.
Top Tip
- Room temperature ingredients are crucial for smooth, lump-free crepe batter.
- Let the batter rest for at least an hour to allow the flour to fully hydrate.
- Keep crepes warm by stacking them on a plate in a low-temperature oven (170°F).
- Use a rubber spatula to spread the filling evenly for consistent layers.
FAQ
Why is crepe cake so good?
A crepe cake is absolutely divine because of its unique texture and flavor harmony! Each delicate layer of paper-thin crepes mingles with clouds of creamy filling to create a magical melt-in-your-mouth experience. Unlike traditional cakes that can be heavy or dense, crepe cakes offer a light, airy texture where every bite seamlessly blends the tender crepes with silky filling. The dessert also balances different flavor elements perfectly - the slightly buttery crepes complement the sweet, vanilla-scented cream, creating an irresistible combination that's not too sweet but totally satisfying.
What is the secret of a good crepe?
The real secret to perfect crepes lies in three key elements: proper batter consistency, resting time, and temperature control. Your crepe batter should be thin like heavy cream - not thick like pancake batter. Letting the batter rest for at least an hour (or overnight) is crucial as it allows the flour to fully hydrate and the gluten to relax, resulting in more pliable, tender crepes. The pan temperature needs to be just right - medium heat that creates a gentle sizzle when the batter hits the surface. Also, using clarified butter or a blend of butter and oil helps prevent burning while adding that gorgeous golden color and flavor.
Is pancake batter the same as crepe?
No, crepe batter and pancake batter are quite different! Crepe batter is much thinner and contains more liquid and eggs, but less flour and usually no leavening agents (like baking powder). While pancakes are designed to be fluffy and thick, crepes should be whisper-thin and delicate. Think of pancake batter as having a consistency like heavy cream, while crepe batter should be more like whole milk. This difference in consistency allows crepes to spread into those signature paper-thin layers that make crepe cakes so special.
What is the real name for crepe cake?
The traditional French name for crepe cake is "Gâteau Mille Crêpes" or "Gâteau de Crêpes," which literally translates to "thousand crepe cake" or "cake of crepes." The "mille" (thousand) part is a bit of poetic exaggeration - most crepe cakes have 20-30 layers, not actually a thousand! In some parts of the world, it's also known as "Mille Crepe Cake" or simply "French Crepe Cake." This elegant dessert has also gained popularity in Japan, where it's called "miru kurépu," and has become a beloved treat in many modern pastry shops worldwide.
Enjoying Your Crepe Cake Recipe at Home
While this Crepe Cake Recipe requires some patience, the end result is absolutely worth it. The combination of delicate crepes, silky mascarpone cream, and fresh berries creates a dessert that's guaranteed to wow your guests. Whether you're celebrating a special occasion or simply craving something extraordinary, this recipe will help you create a slice of French pastry magic right in your own kitchen.
Love this crepe cake? Try our Brazilian Carrot Cake next – it's a unique twist on traditional carrot cake with its bright orange color and rich chocolate glaze.
We'd love to see your creation! Leave a comment below to let us know how it turned out. Happy baking!
Related
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Pairing
These are my favorite dishes to serve with Crepe Cake Recipe
Crepe Cake Recipe
Equipment
- 10-inch non-stick crepe pan or skillet
- Rubber spatula
- Fine-mesh sieve
- Large mixing bowls
- Electric mixer
- Offset spatula for spreading filling
- Serving plate or cake stand
Ingredients
the Crepes:
- 2 cups all-purpose flour sifted
- 4 large eggs room temperature
- 2½ cups whole milk
- ¼ cup melted butter plus more for cooking
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
the Filling:
- 3 cups heavy whipping cream
- 16 ounces mascarpone cheese room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Garnish:
- Fresh berries
- Powdered sugar for dusting
- Dark chocolate shavings
Instructions
Crepe Batter:
- Whisk flour and salt in a large bowl
- Beat eggs, add milk, butter, sugar, and vanilla
- Gradually mix wet ingredients into dry until smooth
- Strain and refrigerate for 1 hour
Making Crepes:
- Heat 10-inch non-stick pan over medium heat
- Brush with butter
- Pour ¼ cup batter, swirl to spread
- Cook 1-2 minutes per side
- Make 20-25 crepes
Filling:
- Beat heavy cream to soft peaks
- Mix mascarpone, sugar, vanilla, and salt
- Fold whipped cream into mascarpone mixture
Assembly:
- Layer crepes with filling
- Chill 2 hours
- Garnish with berries and dust with sugar
Notes
- Best served within 3 days
- Keep refrigerated
- Do not freeze assembled cake
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