Your love for my crepes for two recipe reminds me to make crêpes at least once a month. I love them so much, and I love how simple they are to make. Just a blender, a hot pan, and you have something sweet to roll up or stuff with deliciousness. Crepes make their way into my kids’ lunchboxes as a sweet treat with Nutella, or as a savory sandwich alternative with grated Swiss and thin slices of ham. In fact, any time the blender is out, my family assumes I’m making crepes. But this beautiful stack of deliciousness was a complete shock to them. They want to know why I haven’t always tripled the recipe and made a cake from crepes! I find leftover bags of frosting frequently in my freezer (especially this chocolate whipped cream), and so I had the idea to surprise them with this treat. What does crepe cake taste like? If you’re familiar with how soft, fluffy, tender crepes are, you know how they have an almost custard-like texture. It’s like sweet eggy pudding held together with the smallest amount of flour. When you stack cream filling between a bunch of crepes, the result is even more cake-like. Everything sets into a banana pudding-like texture. Since crepes lack vanilla extract, the vanilla and almond extracts in the filling make this taste like a soft wedding cake. You will love the texture and flavor of this dessert.
Crepe Cake Ingredients
Milk. When you bake, whole milk is best. This is because it contains about 3% fat, which makes for a richer, creamier dessert. We need 3 cups. Eggs. Three large eggs for this crepe cake. Sugar. A small amount of granulated white sugar, just 3 tablespoons. Flour. One and a half cups of all-purpose regular flour. Butter. Six tablespoons of melted unsalted butter, because the recipe also calls for ½ teaspoon of salt. You only need 2 tablespoons of melted butter for the batter; the rest is for greasing the pan while cooking.
For the filling:
Heavy Cream. We need 1.5 cups of heavy whipping cream for making the filling. Mascarpone. A small amount of mascarpone cheese (8 ounces) gives the filling a bit of thickness and helps the crepe cake hold together. If you don’t have mascarpone cheese, you can use the same amount of cream cheese. Powdered Sugar. Just one cup of powdered sugar to lightly sweeten the filling. Almond Extract. A small splash of almond extract enhances the overall flavor and gives a distinct wedding cake-like flavor to this crepe cake. (Don’t miss my wedding cake cupcakes, too!) Vanilla Extract.
How to Make a Layered Crepe Cake
Crepe Cake Recipe Tips
You really don’t need a fancy crepe pan to make a great batch, I promise! In fact, instead of my usual 11" pan, I use my regular, smaller 8 or 9-inch nonstick pan that I use to make eggs. This way, my triple batch of batter made a few more crepes than the original recipe does. The most important thing is to be patient and wait for the first side to cook fully. When it is fully cooked, it will release from the pan nicely. This is your signal to flip it, and not a moment sooner. If you try to force it or flip too early, it will stick. However, if you have a sticky mess with holes in it, please don’t scrap the whole thing–use a bit of extra batter to fill the holes and proceed with waiting for it to release.
