Absolutely Delicious Crepe Cake
This layered crepe cake recipe is as beautiful as it is tasty and takes less than an hour to make. A crepe cake is such a delicately light treat to enjoy for breakfast or lunch that is layered with wafer thing crepes and filled with a vanilla cream cheese frosting.
Servings: 12 servings
Calories: 413kcal
Ingredients
For the Crepes (makes 15 layers):
- ½ cup Warm water
- 1 cup 2% Milk
- 4 large Eggs
- 4 tablespoons Unsalted butter melted, plus more to sauté
- 1 cup All-purpose flour *measured correctly
- 2 tablespoons Granulated sugar
- ⅛ teaspoon Salt
For the Crepe Cake Frosting:
- 1 cup Unsalted butter softened at room temp, (16 Tbsp)
- 12 ounces Sweetened condensed milk (from a 14 oz can)
- 8 ounces Cream cheese softened at room temp
- 2 teaspoons Vanilla extract
Instructions
Preparations
- Add all of the crepe ingredients to a blender a blend for 1 minute until smooth and well combined.
- Set your stand mixer with the paddle attachment and beat the butter and condensed milk for around 5 to 7 minutes on high. The mixture should be pale in color and look like whipped cream.
- Add the cream cheese slowly while beating on medium-high speed until no lumps remain, then add the vanilla and continue to beat for 3 minutes. Store the pastry cream mixture in the fridge while making crepes.
- Set a large nonstick skillet or crepe pan over medium heat with a small amount of butter (just enough to grease the pan).
Cooking instructions
- Once the pan is hot, ladle a small amount of crepe batter into the hot skillet while swirling the batter around the skillet to completely cover the bottom in a thin layer. Cook the crepes for 30-40 seconds before flipping them over. Repeat this step with the remaining batter.
- Transfer the cooked crepes to a plate to let them cool before assembling the cream crepe cake.
- To make the crepe layer cake, place 1 cooled crepe on a serving plate or cake stand and spread 3 tablespoons of cream filling evenly on top. Repeat this step for the remaining crepes and cream filling.
- Once it's assembled, place the crepe cake in the fridge for a minimum of 6 hours to help the frosting firm up.
- Slice and serve with fresh berries on top and a dusting of powdered sugar.
Recipe Notes
Keep the crepes thin
To help keep the crepes consistently thin, use a measuring jug/cup to measure out the same amount of batter before pouring it into the pan.
Resting the crepe batter
Let the crepe batter rest for 20 minutes before making crepes. This will help the gluten in the flour relax, resulting in a softer crepe.
Greasing the pan
When sautéing the crepes, make sure to use a tiny dot of butter before each batch so they don’t stick and can be easily flipped. Too much butter will cause them to become greasy.
Room-temperature dairy products
To ensure a smooth, lump-free frosting, make sure to use softened cream cheese and butter that has been left out on the counter to soften. Cold dairy products will not mix together well.