Peach Melba Crepes Cake
Delight your taste buds with the Peach Melba Crepes Cake, a stunning layered dessert that combines delicate crepes, juicy peaches, tangy raspberry sauce, and fluffy almond-infused whipped cream. This elegant no-bake treat is a fusion of classic French crepes and the timeless Peach Melba dessert, creating a show-stopping centerpiece perfect for any special occasion. Each tender crepe is stacked high with alternating layers of sweet peaches, luxurious cream, and vibrant raspberry drizzle, while the final touch of fresh mint leaves adds a pop of color and aroma. With its combination of fresh fruit and light, airy textures, this crepes cake is as refreshing as it is indulgent, making it the ultimate summer dessert for peach and raspberry lovers alike!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups milk
- 3 large eggs
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 medium ripe peaches (sliced)
- 1 cup raspberries
- 3 tablespoons granulated sugar (for raspberry sauce)
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 0.5 teaspoon almond extract
- 5 pieces fresh mint leaves (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, sugar, and vanilla extract until the batter is smooth and lump-free. Let the batter rest for 20 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling it to coat the bottom evenly. Cook for 1-2 minutes until the edges begin to lift and the crepe is golden underneath, then flip and cook the other side for an additional 30 seconds. Repeat with the remaining batter until you have 15-18 crepes. Stack the crepes on a plate and cover with a clean kitchen towel to keep warm.
To make the raspberry sauce, combine the raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly. Strain the sauce through a fine-mesh sieve to remove seeds and set aside to cool.
In a large bowl, whip the heavy cream, powdered sugar, and almond extract until stiff peaks form. Set the whipped cream aside.
Slice the peaches thinly and set aside. Reserve some for garnishing the top of the cake if desired.
To assemble the cake, place one crepe on a serving platter. Spread a thin layer of whipped cream over the crepe, then arrange a few peach slices in a single layer. Top with another crepe and repeat the process, alternating layers of whipped cream, peaches, and occasionally drizzling raspberry sauce, until all the crepes are stacked.
Finish the cake by spreading a final layer of whipped cream on top. Arrange the reserved peaches and drizzle more raspberry sauce decoratively. Garnish with fresh mint leaves, if desired.
Refrigerate the crepes cake for at least 1 hour before serving to allow the flavors to meld. Slice and serve chilled.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 17.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 240 mg | 5% | |
*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.
