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Crepe Cake with Rose Water Cream
5 from 63 votes

Crepe Cake with Rose Water Cream

The Crepe Cake with Rose Water Cream features thin crepes layered with a diplomat cream infused with rose water and vanilla. The batter produces delicate, light crepes cooked to a golden shade, while the diplomat cream blends half and half, egg yolks, cornstarch, and butter whipped with heavy cream for a smooth texture. The cake is garnished with sugared rose petals, fresh raspberries, and chopped pistachios, adding subtle floral notes and crunchy contrast, making this an elegant dessert suitable for special occasions.

Prep Time
4 hrs 45 mins
Cook Time
40 mins
Total Time
5 hrs 25 mins
Servings: 10 servings
Calories: 441 kcal
Course: Dessert
Cuisine: French

Ingredients

Crepes
  • 4 large egg room temperature (216g
  • 2 cups all-purpose flour (240 g)
  • 2 tablespoons granulated sugar (25 g)
  • 1 teaspoon vanilla extract 5 mL, brand Nielsen-Massey Madagascar Bourbon pure
  • 1/2 teaspoon kosher salt (2.2 g)
  • 2-1/2 cups milk 600 mL, whole
  • 1 tablespoon butter melted and cooled (14.2 g), plus additional for greasing crepe pan, unsalted
Diplomat Cream
  • 2 cups half and half (480 mL)
  • 2/3 cups granulated sugar , divided (130 g)
  • pinch kosher salt (0.2 g)
  • 5 large egg 88.3 g, yolk
  • 1/4 cup cornstarch (30 g)
  • 1 teaspoon vanilla bean paste 5 mL, Nielsen-Massey Madagascar Bourbon pure brand
  • 1 teaspoon rose water 5 mL, Nielsen-Massey brand
  • 4 tablespoons butter room temperature (56.8 g, unsalted
  • 1-1/2 cups heavy cream (360 mL)
To Serve
  • 1/2 cup heavy cream (120 mL)
  • 1 tablespoon granulated sugar (12.5 g)
  • 1/8 teaspoon rose water 0.625 mL, Nielsen-Massey brand
  • 1/4 teaspoon vanilla extract 1.25 mL, brand Nielsen-Massey Madagascar Bourbon pure
  • 1/2 cup raspberry 65 g
  • 2 tablespoons pistachio 17 g, coarsely chopped, unsalted
  • rose petals for garnish (optional, edible

Instructions

Make the Crepes
    Cup of Yum
  1. Place all crepe ingredients in a blender and mix on low speed until incorporated. Stop the blender once or twice to scrape down the sides and to make sure there are no flour pockets. Crepe batter should have the consistency of light cream—if it is too thick, gently mix in room temperature water a teaspoonful at a time until the correct consistency is reached.
  2. Let the batter stand at room temperature for 15 minutes, or cover and refrigerate no longer than overnight. Stir the batter before using.
  3. Heat a 9-1/2-inch nonstick skillet or crepe pan on the stove over medium heat and lightly brush with vegetable oil or melted butter. Pour 1/4 cup batter into the skillet and swirl the pan until the batter covers the bottom. Crepes will be very thin (about 1/16-inch).
  4. Cook until lightly browned, about 2-3 minutes. Loosen edges and flip with a thin spatula or crepe turner. Cook on the second side until light golden marks appear. 
  5. Remove crepe from pan and repeat with remaining batter, greasing the pan as needed. (Makes about 20 crepes.)
Make the Diplomat Cream
  1. Combine half and half, 1/3 cup sugar, and salt in a heavy-bottomed saucepan. Heat until bubbles form around the edges and wisps of steam rise from the pot. Remove from heat.
  2. While half and half mixture is heating, whisk together egg yolks, remaining 1/3 cup sugar, and cornstarch in a bowl until combined and a light yellow color.
  3. Temper the egg mixture by slowly pouring in about half of the heated liquid, whisking constantly. Whisk tempered egg mixture back into the remaining liquid. Cook over medium-low heat, whisking constantly, until thick and smooth.
  4. Remove from heat and pass pastry cream through a mesh strainer into a bowl. Discard any small egg solids in the strainer.
  5. Whisk in vanilla bean paste, rosewater, and butter until smooth. Cover pastry cream with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until well chilled.
  6. When ready to assemble the crepe cake, whip 1-1/2 cups heavy cream until peaks form. Stir about 1/3 of the whipped cream into the chilled pastry cream to lighten it. Gently fold in the remaining whipped cream.
Assemble and Serve
  1. Place 1 crepe on a cake plate or stand. Spread with 1/3 cup Diplomat cream, leaving about a 1/2-inch border. Continue layering crepes and Diplomat cream until all are used, ending with a crepe. 
  2. Cover with plastic wrap and chill for 2 hours. 
  3. Whip 1/2 cup cream with granulated sugar and extracts until peaks form. Top crepe cake with whipped cream and decorate with raspberries, and edible rose petals (if using). Sprinkle with chopped pistachios. Slice into wedges and serve.

Notes

  • Before assembling, rinse and gently dry edible rose petals, then brush with egg white and sprinkle with superfine sugar; dry for at least 2 hours to create decorative sugared petals.
  • The crepe batter is best when rested for 15 minutes at room temperature or refrigerated overnight before cooking.
  • Thin crepes measuring about 1/16-inch thick ensure the right texture and layering in the cake.
  • Assemble the cake by layering crepes with diplomat cream to maintain moisture balance and flavor.

Nutrition Information

Calories 441kcal (22%) Carbohydrates 44g (15%) Protein 9g (18%) Fat 25g (38%) Saturated Fat 14g (70%) Cholesterol 234mg (78%) Sodium 189mg (8%) Potassium 185mg (4%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 965IU (19%) Vitamin C 2mg (2%) Calcium 123mg (12%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 441

% Daily Value*

Calories 441kcal 22%
Carbohydrates 44g 15%
Protein 9g 18%
Fat 25g 38%
Saturated Fat 14g 70%
Cholesterol 234mg 78%
Sodium 189mg 8%
Potassium 185mg 4%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 965IU 19%
Vitamin C 2mg 2%
Calcium 123mg 12%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.