Crepe Cake

An easy and refreshing crepe cake prepared with luscious French crepes. So tender and mouthwatering, you won’t want to wait for a special occasion to share it with your family. So elegant but quick, it’s perfect for the most extravagant occasion.

Course Dessert

Cuisine French

Prep Time 35

Cook Time 15

Servings

Calories 484kcal

Author Imma

Equipment

Blender
Crepe or 10-inch nonstick pan
Whisk

Ingredients

Crepes

5 large eggs
2½ cups all-purpose flour
¼ cup sugar
½ teaspoon salt
3¼ cups whole milk
2½ tablespoons coconut oil, melted
4 tablespoons butter, or as needed

Cream Filling

1 cup mascarpone cheese
1½ cups heavy cream
3 tablespoons sugar
½ teaspoon almond extract

Instructions

Crepes

Pour eggs, flour, sugar, salt, milk, and oil into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
Brush a light coating of butter over a 10-inch nonstick skillet set over medium heat. Pour in ¼ cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1½ minutes per side.
Transfer to a baking sheet. Repeat with the remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.

Cream Filling

While crepes cool, make the cream. Combine mascarpone cheese, cream, sugar, and almond extract in a bowl. Whisk together until stiff peaks form.

Assembly

Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes and cream. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
Refrigerate until completely chilled before cutting and serving. When ready to serve, dust with powdered sugar or sweetened cocoa powder and top with whipped cream and fresh berries. Serve with jam or fruit curd for an extra kick of flavor!

Notes

Make the batter and let rest in the fridge for at least 30 minutes, an hour is even better.
Don’t worry if you don't have a crepe pan, just use a shallow heavy-bottomed pan for even heating.
Heat the pan sloooooowly.
Measure the amount of crepe batter carefully, put too much, and you will have a pancake.
You don’t want to deep fry your crepes, but you do want sufficient butter, especially on the first one (butter makes everything better).
Make the crepe as thin as possible to make the best crepe cake. You want it to be fork-tender.
Be patient! Don’t be in a hurry to flip those babies.
Less is more. Be careful to put the right amount of filling on the crepes so it stays tender, not soggy.
Allow the cake to chill before putting the toppings, that way it will have time to firm up.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.

Nutrition