Crepe Cake
This crepe cake is made with 15 soft paper-thin crepes layered with a sweet, luscious whipped cream cheese filling. It's as simple to make as it is unique and impressive!
Servings: 8
Ingredients
Crepes
- 2 cups milk , I use 2%
- 4 large eggs
- 3 Tablespoons unsalted butter , melted and slightly cooled
- 1 Tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt or table salt
- 1 ½ cups all-purpose flour , sifted if desired
Crepe filling
- 12 ounces cream cheese , softened
- ¾ cup powdered sugar , sifted
- 1 ½ teaspoons vanilla extract
- ½ cup whipped cream, homemade or store-bought
Toppings: Powdered sugar and Fresh raspberries
Instructions
Crepes
- In a blender, blend 2 cups milk, 4 eggs, 3 Tablespoons butter, 1 Tablespoon sugar, 1 teaspoon vanilla, 1/2 teaspoon salt, and 1 1/2 cups flour 15 to 20 seconds, or until batter is smooth. Refrigerate at least 30 minutes or longer if you have time.
- Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat. Repeat with remaining batter for 15 crepes in total. Let crepes cool completely before assembling the cake.
Crepe filling
- In a standing mixer fitted with a paddle attachment, beat 12 ounces cream cheese, 3/4 cup powdered sugar, and 1 1/2 teaspoons vanilla until smooth. Fold in the whipped cream just until combined.
Assemble the cake
- On a serving platter, lay 1 crepe flat. Evenly spread a thin layer of filling. Top with another crepe and repeat the process until all 15 crepes have been used. Leave the top layer untouched. Cover with plastic wrap.
- Chill at least 1 hour, or until frosting has firmed up to make it easier to slice. Sprinkle with powdered sugar and top with raspberries to serve.
Notes
Make ahead instructions: The crepe batter can be made up to 24 hours in advance and stored in the refrigerator until ready to cook. The crepes can be made up to 3 days in advance. Make the filling and assemble the cake up to 24 hours in advance of serving.
Storage: Store any leftovers in an airtight container up to 3 days.
Nutrition
Serving: 1slice | Calories: 386kcal | Carbohydrates: 32g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 335mg | Potassium: 225mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1014IU | Calcium: 144mg | Iron: 2mg
