Crepe Cake

Elegant and Easy Crepe Cake Recipe

This crepe cake recipe is charming, delicious, and deceptively simple! This 15-layered beauty is made using my easy crepe recipe (like, toss in a blender and press a button, easy) and then it’s filled with a luscious cream cheese crepe filling.

Finished with some fresh berries and a dusting of powdered sugar, this impressive and elegant cake is perfect for any occasion from brunch to breakfast, dessert, dinner parties and holidays.

Why I Love This Recipe

• Easy to make. Crepe cake is really just about the process of making crepes, and I will walk you through it step by step including assembling the 15 layers!
• Delicious and versatile! Every bite has the perfect ratio of crepe cake to filling and no matter what crepe filling flavor you use, this cake will be a hit!

Find the full printable recipe with specific measurements below.

• Unsalted butter: We need the butter melted to help spread the crepes thin. 
• All-purpose flour: The choice to sift is yours, as it’s a way to evenly distribute the flour into the mixture, however, the most important thing to remember is to measure the flour correctly in the first place and not pack it down.
• Cream cheese: Soften the cream cheese to room temperature ahead of time. It needs to be soft and easily whipped to turn it into a delicious spreadable filling for the crepe cake. 
• Whipped cream: I use my homemade whipped cream but you can use any store-bought. Whipped cream cheese frosting and chantilly cream are popular fillings.

• Make the batter. Add the milk, eggs, melted butter, sugar, vanilla extract, salt, and flour to the blender and blend until smooth. Refrigerate it for at least 30 minutes, or overnight if you’re not ready to use it yet.
• Cook the crepes. Heat an 8-inch frying pan over medium-low heat. You don’t want it too large otherwise the walls of the pan won’t contain the crepe to a nice circular shape, which is what we want for this cake. Pour about 1/4 cup of batter into the pan, then tilt it from side to side in a circular motion until the crepe batter is thin enough to coat the bottom surface of the pan. Thin crepes in an even circle. Cook about 1 minute per side (they don’t take long at all) until lightly browned. Repeat until all the batter is used. Allow them to cool.
• Whip up the filling. In a stand mixer with a paddle attachment, beat the cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream until just combined. Do not overmix or you’ll lose the light airy consistency. You can also use a bowl and a whisk or an electric mixer for this.
• Assemble the cake. Grab a serving platter and start by placing 1 crepe open and flat onto the plate. Spread an even layer of filling overtop. Top that with another crepe and repeat this process until all 14 crepes have been used. Do not add any filling to the top layer. Cover your stack with plastic wrap and chill it in the fridge for at least 1 hour so it is nice and firm when you slice it. Sprinkle the crepe cake with powdered sugar and top with fresh raspberries. Enjoy!

Recipe Tips

• Make ahead. Store the batter in the blender for up to 3 days before you use it. You can also make the filling up to 24 hours early too! Then, just assemble your crepe cake and serve.
• Always grease your pan! You want to ensure a nonstick coating, otherwise, your crepes may stick to your pan and that’s no fun. Even if using a nonstick skillet, a little spray or butter may be necessary.
• Account for mistakes. You may want to make a bit of extra batter the first time around. The first couple of crepes may not turn out as pretty as you’d like, but don’t throw them out! They’re still delicious.
• Crepes. If you have any homemade pancake mix on hand, use it to make crepes with pancake mix instead. It’s just as easy! You can also make chocolate crepes!
• Easily double or triple the amount needed. If you’re in the crepe-making mood, make lots and keep some for the crepe cake and freeze some for breakfast sometime next week.
• Use a thin spatula for flipping. Crepes are very delicate. Use a thin, long, metal spatula to get under the crepe without ripping it.
• More layers: Gâteau de crêpes or Mille crepe cake can have to up 20 layers of thin and delicate crepes.

Filling and Topping Variations

There is no shortage of flavor options for a crepe layer cake or topping ideas!

• Blueberry crepes: Top cake with a fruity blueberry sauce.
• Nutella crepes: Alternate Nutella and crepe filling between layers and top with sliced bananas.
• Lemon crepes: Add lemon curd between crepe layers for a refreshing dessert.
• Pumpkin crepes: A caramel cream cheese frosting pairs well with the warm spices.
• Strawberry Crepes: The strawberry topping would be amazing with a drizzle of chocolate ganache.