Delicate & Elegant Crepe Cake – A Stunning Layered Dessert
Crepe cake, also known as Mille Crêpes, is a stunning layered dessert made with thin, buttery crepes stacked together with a light and creamy filling. This no-bake cake is perfect for special occasions, offering a melt-in-your-mouth texture and a delightful combination of flavors. Whether you choose a classic vanilla pastry cream, whipped cream, or chocolate ganache filling, this crepe cake is sure to impress!
Equipment
- Non-stick crepe pan (8-inch or 9-inch)
- Blender or whisk (for crepe batter)
- Mixing bowls
- Whisk or electric hand mixer
- Spatula
- Measuring cups and spoons
- Offset spatula (for spreading cream)
- Cake stand or plate
- Knife for slicing
Ingredients
- For the Crepes:
- 2 cups 250g all-purpose flour
- 4 large eggs
- 2 ½ cups 600ml whole milk
- ¼ cup 60ml water
- ¼ cup 50g granulated sugar
- ¼ cup 60g unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the Filling Vanilla Whipped Cream:
- 2 cups 480ml heavy whipping cream, chilled
- ¼ cup 30g powdered sugar
- 1 teaspoon vanilla extract
- Optional Toppings:
- Fresh berries
- Powdered sugar
- Chocolate ganache
- Caramel drizzle
Instructions
- Step 1: Make the Crepe Batter
- In a blender, combine the flour, eggs, milk, water, sugar, melted butter, vanilla extract, and salt. Blend until smooth and free of lumps.
- Let the batter rest for at least 30 minutes at room temperature or refrigerate for up to 24 hours. This allows the gluten to relax and creates tender crepes.
- Step 2: Cook the Crepes
- Heat a non-stick crepe pan over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter into the pan, swirling it to coat the bottom evenly.
- Cook for 1-2 minutes until the edges lift slightly and the bottom turns golden brown. Flip and cook for another 30 seconds.
- Transfer to a plate and repeat with the remaining batter. You should get about 20 crepes.
- Step 3: Prepare the Filling
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Step 4: Assemble the Crepe Cake
- Place one crepe on a serving plate. Spread a thin layer of whipped cream on top.
- Repeat the layering process until all crepes are stacked.
- Cover and refrigerate the cake for at least 2 hours (or overnight) to allow the layers to set.
- Step 5: Serve and Enjoy
- Dust with powdered sugar, drizzle with chocolate or caramel, or garnish with fresh berries before serving.
Notes
Resting the batter ensures tender and smooth crepes.
Use a non-stick pan to avoid tearing.
Keep the layers thin to maintain balance between crepe and filling.
Refrigeration enhances the flavors and makes slicing easier.
Use a non-stick pan to avoid tearing.
Keep the layers thin to maintain balance between crepe and filling.
Refrigeration enhances the flavors and makes slicing easier.