Crepe Cake Recipe
This melt-in-your-mouth Crepe Cake recipe is a stunning and delicious dessert. You can stack the crepes on top of each other for a delicious 16-layer cake, or arrange into a beautiful flower. Thin, buttery crepes are mixed together in a matter of minutes, then cooked in a heated skillet. The crepes are sandwiched together with a light whipped strawberry or vanilla cream cheese frosting.
I’ve always been intimidated by crepes. The thin, french-style pancakes appear as if they would be hard to make. My biggest concern was always flipping them. I wondered how you would be able to flip the delicate, thin crepes. While they may seem difficult to make, they are actually quite simple, and only take a matter of minutes to make.
This Crepe Cake recipe paired with the strawberry cream cheese frosting can be assembled into a beautiful flower, or stacked into a 16-layer cake, and it tastes delicious. If you choose to assemble the cake into a flower, I could see it being the perfect addition to your Mother’s Day brunch table. It could even serve as a centerpieces, it is so pretty!
I’ve really been craving the spring weather lately, and this crepe cake recipe reminds me of spring. It’s light, melt-in-your-mouth texture paired with the fresh whipped strawberry cream cheese frosting is so refreshing. As I type this it is a chilly 18 degrees outside, but I will pretend it is warmer outside as I take a bite of this delicious cake.
Here’s how to make this Crepe Cake recipe
mix the batter
The batter can either be mixed in a bowl, with a whisk, or in a blender. If you choose to mix the batter with a whisk, you will have to run the ingredients through a fine mesh sieve. You want the batter to be ultra smooth, and using just a bowl and a whisk will not be able to yield a batter that is ultra smooth, no matter how much you mix it.
cook the crepes
Heat an 8-inch skillet over medium heat. Once the skillet is heated, melt a small amount of butter in the skillet, or spray with nonstick cooking spray. You want to make sure the crepes don’t stick to the pan.
To make the crepes, I find it easiest to remove the pan from the heat, then pour 1/4 cup of batter into the warm skillet. Tilt the pan in a circular motion to swirl the batter around the skillet. This will cause the batter to spread into a thin crepe. Don’t worry if it is not a perfect circle.
Return the skillet to the heat and cook for 1-2 minutes, (I cooked mine close to 1 minute. You just want the crepe to be lightly browned on the bottom) then using a spatula, flip the crepe and cook for 30 seconds to 1 minute on remaining side, or until very light brown spots appear. You don’t want to overcook the crepes. Transfer to a large plate. Repeat with remaining batter.
assemble the cake
You may assemble this crepe cake recipe in one of two ways – into a flower, or into a stacked cake.
To assemble into a flower, spread a small amount of the filling over half of each crepe. Fold the crepes in half. Spread a thin layer of the filling across the bottom, flat, folded side of the crepe. Starting with one crepe, roll the crepe into a cylinder. Place the crepe onto an 8-inch or larger plate. Grab a second crepe and with the flat side on the bottom, wrap around the crepe on the plate. Repeat with all of the crepes until they have all been used. You may bend the tips of the outer crepes down slightly to make the “petals” appear more like a flower. Dust with powdered sugar and serve.
To assemble like a cake, lay a crepe on an 8-inch or larger plate. Spread a thin layer of frosting over the crepe. Stack a crepe on top, then spread frosting over the crepe. Repeat until all crepes are used up. Dust with powdered sugar and garnish with fresh berries, if desired. Serve immediately.
Strawberry Jam
While you can use store-bought strawberry jam for this crepe cake recipe, I prefer making my own strawberry jam. The color is a more vibrant red, which makes the frosting a nicer pink color. Plus, you truly can’t beat the fresh and delicious taste of homemade strawberry jam.
Here are a few other Breakfast ideas I think you will love (these would also be great for Mother’s Day)!
Storage
You may store leftover crepes, or the wrapped crepe cake in the refrigerator for 1-2 days. You may also freeze crepes before filling for up to 1 month. I recommend storing the crepes in an airtight container or bag with a piece of parchment paper between each crepe to prevent sticking.
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Crepe Cake Recipe
- Total Time: 45 minutes
- Yield: 14 servings (makes 16 crepes) 1x
Description
This melt-in-your-mouth Crepe Cake recipe is a stunning and delicious dessert. You can stack the crepes on top of each other for a delicious 16-layer cake, or arrange into a beautiful flower. Thin, buttery crepes are mixed together in a matter of minutes, then cooked in a heated skillet. The crepes are sandwiched together with a light whipped strawberry or vanilla cream cheese frosting.
Ingredients
Crepe Cake
- 4 large eggs
- 1 1/3 cup milk
- 2/3 cup water
- 1 1/2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2 cups all-purpose flour
Strawberry Cream Cheese Whipped Cream
- 2 ounces cream cheese, softened
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 cup strawberry jam
Instructions
1. In a blender, all ingredients for crepes. Blend until smooth. Alternatively, you can use large bowl and a whisk. Add all ingredients to the bowl, then whisk together until combined. Pour the ingredients through a fine mesh sieve to remove any lumps. You want the batter to be ultra smooth.
2. Heat an 8-inch skillet over medium heat. Once heated, melt a small amount of butter in skillet, or spray with nonstick cooking spray.
3. Remove the skillet from the heat, then pour ¼ cup batter into the skillet. Tilt the pan in a circular motion to spread out the batter. Don’t worry if it is not perfectly circular.
4. Cook the crepe for 1-2 minutes (I cooked mine closer to 1 minute. You want the crepe to be just lightly browned), then flip and cook additional 30 seconds. Place crepe on large plate and repeat with remaining batter.
5. Make the Strawberry Cream Cheese Whipped Cream. If you prefer to make this just as a Vanilla Cream Cheese Whipped Cream, you can leave the strawberry jam out. If using store bought strawberry jam, heat up the strawberry jam in the microwave in 30 second increments, so that it is a looser, liquidy consistency. Allow to cool 20 minutes at room temperature. If using homemade strawberry jam (I recommend making the homemade version if you have time) make sure the strawberry jam is cooled to room temperature. In the bowl of a stand mixer fitted with the whisk attachment, add cream cheese, confectioners’ sugar and vanilla extract. Whip, on medium speed, until smooth and creamy. Pour in heavy cream and whip on medium-high speed, until stiff peaks form. Fold in the cooled strawberry jam until well combined. If you desire a darker pink color, you may add a drop or two of red food dye. You will most likely have some leftover frosting.
6. To assemble into a flower, spread a small amount of the filling over half of each crepe. Fold the crepes in half. Spread a thin layer of the filling across the bottom, flat, folded side of the crepe. Starting with one crepe, roll the crepe into a cylinder. Place the crepe onto an 8-inch or larger plate. Grab a second crepe and with the flat side on the bottom, wrap around the crepe on the plate. Repeat with all of the crepes until they have all been used. You may bend the tips of the outer crepes down slightly to make the “petals” appear more like a flower. Dust with powdered sugar and serve. You may also wrap and store in the refrigerator for 1-2 days.
7. To assemble like a cake, lay a crepe on an 8-inch or larger plate. Spread a thin layer of frosting over the crepe. Stack a crepe on top, then spread frosting over the crepe. Repeat until all crepes are used up. Dust with powdered sugar and garnish with fresh berries, if desired. Serve immediately. You may wrap and store in the refrigerator 1-2 days.
Notes
- Storage – Leftover crepes or crepe cake can be stored in an airtight container, or wrapped in plastic wrap and stored in the refrigerator for up to 2 days.
- Filling – You may fill the crepes with whatever topping you desire. If you prefer a vanilla whipped cream cheese frosting, you can just leave the strawberry jam out. You may also use Nutella.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Stove Top
- Cuisine: French
