5.0 from 6 votes
Raspberry Crepe Cake
This beautiful Raspberry Crepe Cake recipe is an easy yet impressive dessert you can make for any special occasion or just because you crave something sweet. Delicious and is sure to please your family and friends.
Prep Time
25 mins
Cook Time
25 mins
Additional Time
20 mins
Total Time
1 hr 35 mins
Servings: 8 pieces
Calories: 683 kcal
Course:
Dessert
Cuisine:
French
Ingredients
- 3 eggs
- 4 tablespoon sugar
- ½ teaspoon salt
- 2 c all-purpose flour
- 4 c milk
- 1 ½ tablespoon butter melted
- 2 ¼ c heavy cream
- 8 oz mascarpone cheese
- 1 c powdered sugar
- 1 tsp vanilla extract
- 2 c fresh raspberries
Instructions
- In a medium bowl beat eggs, sugar and salt. Whisk in flour and then slowly start adding milk whisking carefully to make sure there's no lumps. Add in melted butter and mix again. Let the batter rest for 15-20 minutes.
- Heat your 8-inch non-stick skillet over medium heat. Pour about ¼ cup of Crepe batter in the center of a skillet and immediately swirl the skillet so that batter coats the entire bottom of it.* (See Note 1)Cook for 2-3 minutes and then use a spatula to flip the Crepe over. Cook for another minute and transfer the Crepe to a cooling rack or cutting board. Repeat with the remaining batter. You'll have about 20-22 Crepes.
- Using a whisk of electric mixer beat together heavy cream, Mascarpone cheese, vanilla extract and powdered sugar until stiff peaks.
- In a medium bowl mash 1 cup of raspberries. Gently fold 1 cup of mashed raspberries into ¾ of Mascarpone cream. Place in the fridge until ready to use.
- Place one Crepe on a cake stand and spread 2 tablespoons of Mascarpone cream on top, leaving a ¼-inch border. Cover with the second Crepe and repeat the process with the remaining Crepes.* (See Note 2)
- Spoon the remaining plain Mascarpone cream on the center of the cake and decorate with the remaining 1 cup of Raspberries.
Cup of Yum
Notes
- Note 1. To cut down on preparation time, I recommend using 2 non-stick skillets, about 8-inch each.
- Note 2. My crepes were wider than usual, so I ended up using 18 crepes for my cake. Depending on the diameter of your skillet, you might have more crepes. So if you still have Mascarpone cream left, go ahead and make your cake even taller by adding more crepes to it.
- Making in advance: You can make the crepes in advance. Simply stack them with parchment paper in between, wrap them in plastic wrap, and store them in the fridge for up to 2 days.
- Storage. After enjoying this delicious crepe cake, place the leftover cake in an airtight container and it will keep well for up to 3 days.
Nutrition Information
Calories
683kcal
(34%)
Carbohydrates
57g
(19%)
Protein
14g
(28%)
Fat
45g
(69%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
186mg
(62%)
Sodium
267mg
(11%)
Potassium
350mg
(10%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
1743IU
(35%)
Vitamin C
8mg
(9%)
Calcium
256mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 683
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 57g | 19% |
| Protein | 14g | 28% |
| Fat | 45g | 69% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 186mg | 62% |
| Sodium | 267mg | 11% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 1743IU | 35% |
| Vitamin C | 8mg | 9% |
| Calcium | 256mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.