Description
Delicate layers of homemade crepes stacked high and filled with sweet whipped cream, this Crepe Cake is a showstopping dessert that’s as beautiful as it is delicious.
Ingredients
Scale
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups whole milk
- 3 tablespoons melted butter
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- Fresh berries (optional, for garnish)
Instructions
- In a blender or mixing bowl, combine flour, eggs, milk, melted butter, sugar, vanilla extract, and salt. Blend until smooth and let rest in the fridge for 30 minutes.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirl to coat the bottom, and cook for 1-2 minutes per side. Repeat until you have 18–20 crepes. Let cool completely.
- Whip heavy cream and powdered sugar together until soft peaks form.
- Place one crepe on a plate, spread a thin layer of whipped cream, then top with another crepe. Continue layering until all crepes are used.
- Chill the assembled cake for at least 2 hours before slicing.
- Top with fresh berries or a dusting of powdered sugar if desired.
Notes
- Letting the batter rest improves crepe texture.
- Cool crepes completely before assembling to avoid melting the filling.
- Use a serrated knife for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: crepe cake, layered dessert, French dessert, mille crepes, no bake cake