Crepe Cake
Indulge in the elegance of a homemade Crepe Cake, a show-stopping dessert made from layer upon layer of delicate, buttery crepes paired with rich, velvety whipped cream. This impressive yet approachable recipe combines simple ingredients like all-purpose flour, eggs, milk, and sugar to create paper-thin crepes that are stacked high with sweet, airy filling. The silky cream, infused with vanilla, adds just the right touch of sweetness, making it the perfect centerpiece for special occasions or a treat-yourself moment. With its beautiful layers and irresistible flavors, this no-bake Crepe Cake is as much a feast for the eyes as it is for your taste buds! Perfect for parties and holiday gatherings, this dessert is best served chilled for easy slicing and maximum indulgence. Keywords: Crepe Cake recipe, layered dessert, no-bake cake, whipped cream filling, easy homemade cake, perfect dessert for gatherings.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 500 milliliters Milk
- 4 whole Large eggs
- 50 grams Granulated sugar
- 60 grams Butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 500 milliliters Heavy cream
- 60 grams Powdered sugar
- 1 teaspoon Vanilla extract (for cream filling)
Instructions
1. In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
2. In another bowl, vigorously whisk the eggs, then gradually add the milk and vanilla extract while continuing to whisk.
3. Slowly add the wet ingredients to the dry ingredients, whisking until smooth and fully combined without lumps.
4. Melt 60 grams of butter and let it cool slightly. Once cooled, whisk the melted butter into the crepe batter.
5. Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes to let it rest, which will improve the texture of the crepes.
6. Set a non-stick pan over medium heat and lightly grease with butter.
7. Pour about 60-70ml of batter into the pan, swirling it to form a thin, even layer that covers the bottom entirely.
8. Cook the crepe for about 1-2 minutes on each side, until golden. Repeat with remaining batter, stacking crepes onto a plate as you go.
9. Let the crepes cool completely before proceeding to the assembly.
10. For the cream filling, beat the heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.
11. To assemble the crepe cake, start by placing one crepe on a serving plate and spread a thin layer of whipped cream over it.
12. Continue stacking, alternating crepes and whipped cream layers until all crepes are used, finishing with a crepe on top.
13. Refrigerate the crepe cake for at least 1-2 hours to set or overnight for best results and slice carefully when ready to serve.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 13.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
