Crepe Cake Recipe
User Reviews
4.9
Crepe Cake Recipe
Description
This Crepe Cake starts with a batter composed of warm water, milk, eggs, melted butter, all-purpose flour, sugar, and a pinch of salt blended together until smooth. Thin crepes are cooked one by one in a lightly buttered non-stick pan, turning once golden on each side. The layers are allowed to cool before assembly to prevent melting the frosting.
The frosting is made by whipping unsalted butter with sweetened condensed milk and softened cream cheese, flavored with vanilla extract. This creates a creamy, mildly sweet frosting that contrasts with the light crepes.
Layers of crepes are stacked with frosting spread between each one, building a tall, elegant cake that is served sliced. The combination delivers subtle sweetness and a tender mouthfeel, suitable for a special occasion or dessert centerpiece.
Measuring flour by spooning into the cup and leveling ensures accurate texture and consistency. Buttering the pan lightly before the first crepe is sufficient with a good non-stick skillet. The recipe yields about 15 crepes for sufficient layering.
Ingredients
For the Crepes (makes 15 layers)
- 1/2 cup water warm
- 1 cup milk 2%
- 4 egg large
- 4 Tbsp butter melted, plus more to sauté, unsalted
- 1 cup all-purpose flour *measured correctly
- 2 Tbsp granulated sugar
- 1/8 tsp salt
For the Crepe Cake Frosting:
- 1 cup butter 16 Tbsp, unsalted, softened at room temp
- 12 oz sweetened condensed milk (from a 14 oz can)
- 8 oz cream cheese softened at room temp
- 2 tsp vanilla extract
Instructions
How to Make Crepes:
- In the bowl of a blender, add crepe ingredients in the order they are listed: 1/2 cup warm water, 1 cup milk, 4 eggs, 4 Tbsp melted butter, 1 cup flour, 2 Tbsp sugar and a pinch of salt. Blend until well combined, scraping down the blender with spatula if needed.
- Heat a medium (9-inch) non-stick pan over medium heat. Add a tiny dot of butter** and spread it around with spatula to lightly coat. Once butter is hot, add about 3 Tbsp of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter to evenly coat the bottom of pan. Sauté about 30 seconds per side or until lightly golden then flip using thin spatula and sauté another 30 seconds or until second side is golden. Flip crepe out onto a clean surface such as a cutting board and let layers cool to room temp before stacking.
How to Make Crepe Cake Frosting:
- In the bowl of a stand mixer fitted with whisk, beat butter and condensed milk on high speed 7 min. It should look whipped and lightened in color.
- Add 8 oz of softened cream cheese 1 Tbsp at a time while mixing on medium high speed. Continue beating for 3 minutes or until no longer lumpy. Add 2 tsp vanilla and whisk until well incorporated and smooth. Some tiny lumps are ok and will not be noticeable in the cake.
Assembling the Crepe Cake
- Place first crepe layer onto serving platter and spread about 3 Tbsp or 1 ice cream scoop of frosting between each crepe layer, totaling 15 layers of crepes and 15 layers of cream.
- Refrigerate cake for at least 6 hrs or until frosting has firmed up (can be made 2 days ahead) - it will be much easier to slice after refrigeration and won't slide apart. To serve, dust with powdered sugar if desired and top with fresh berries.
Notes
- Measure flour by spooning into the measuring cup and leveling it for accuracy.
- Use a well-seasoned non-stick skillet and add butter only before the first crepe to prevent sticking.
- Allow crepes to cool completely before stacking to maintain frosting texture.
- The frosting combines butter, sweetened condensed milk, cream cheese, and vanilla for a creamy layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings (make a 9-inch 30 layer cake)
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbs | 23g | |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 117mg | 39% |
| Sodium | 132mg | 6% |
| Potassium | 166mg | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 118mg | 12% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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