Get the Recipe: Crepe Cake
This crepe cake is a delicious dessert made with layers of thin crepes and creamy filling! It is perfect for celebrations, holidays, birthdays, and weekend treats. Indulge in the delicate texture and lush flavor of this delicious dessert!
Ingredients
- 2 cups flour, gluten free or all purpose
- 4 eggs
- 2 cups milk
- ¼ cup granulated sugar
- 2 tbsp melted buter
- 1 tsp vanilla extract
- pinch salt
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- fresh berries, optional
- powdered sugar, optional
Instructions
- In a large mixing bowl, whisk together the flour, eggs, milk, granulated sugar, melted butter, vanilla extract, and salt until a smooth batter forms. Let the batter rest for about 15 minutes.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
- Pour ¼ cup of the crepe batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter into a thin, even layer.
- Cook the crepe for about 1 to 2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 1 to 2 minutes on the other side.
- Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes on top of each other as they cook. You should get approximately 15 to 20 crepes.
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble the crepe cake, place one crepe on a serving plate and spread a thin layer of the whipped cream filling on top. Repeat this process, layering the crepes and filling until you have used all the crepes. Ensure the top layer is a crepe.
- Garnish the top of the cake with fresh berries and dust with powdered sugar.
- Refrigerate the crepe cake for at least 2 hours, or overnight, to allow the flavors to meld and the cake to set.
- Finally, slice and serve the crepe cake chilled. Enjoy!
Notes
- Both all purpose and gluten free flour work in this recipe. Since I am gluten free, I use gluten free flour.
- The crepe batter will be thinner than pancake batter.
- Make the crepes all the same size.
- Beat the creamy filling until stiff peaks form. Use a stand mixer for this.
- Allow the cake to chill for at least 2 hours in the fridge before slicing.
- Store this cake in the fridge for up to 24 hours. After that, it becomes too soft and mushy.
Calories: 440kcal, Carbohydrates: 42g, Protein: 10g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 156mg, Sodium: 71mg, Potassium: 214mg, Fiber: 1g, Sugar: 19g, Vitamin A: 1092IU, Vitamin C: 0.4mg, Calcium: 132mg, Iron: 2mg