If you’re looking for a dessert to make this both delicious and beautiful all at the same time, then you’re definitely going to want to check out this recipe for this incredible crepe cake.
It’s a recipe that will provide a result that will fool everyone into thinking it’s something that took you hours to prepare and cook, when the reality is that it didn’t even take you a fraction of that time.
The secret to this recipe is in the blender crepe technique, which is super simple, and absolutely foolproof, so no matter how experienced you are in the kitchen, you should have absolutely no difficulty making this dessert.
With the ultimate partnership of 15 layers of crepe, and 15 layers of cream, reading this recipe might just be the best thing you ever do. It’s both rustic and elegant, and the frosting is especially creamy, but without being too heavy!
You also won’t need any crazy specialist pieces of equipment for this recipe, just a good-quality food blender, and a non-stick pan.
You might also want to make sure you have a nice thin spatula around too, which will make flipping the crepes over much easier than it usually is. So, let’s get started!
Ingredients Needed For Your Crepe Cake
First, we’ll take a look at all of the ingredients we’ll need to create the crepes for your crepe cake.
The quantities listed below will allow you to make 15 crepes, which you’ll need for all of the layers of the cake, so if you want more or less layers, then you’ll need to figure out the adjusted quantities at home!
½ cup of warm water
1 cup of milk
4 large eggs
4 Tablespoons of unsalted butter, melted. As well as a little extra to sauté
1 cup of all purpose flour
2 Tablespoons of granulated sugar
1 pinch of salt
As you can see, the ingredients needed in order to make the crepes are incredibly simple, and are likely ingredients that you already have in your pantry and kitchen at home, which is yet another reason why you’re going to adore this recipe.
Now, let’s take a look at the ingredients you’re going to need in order to make the frosting for the cake:
16 Tablespoons of unsalted butter, softened to room temperature
12 Ounces of sweetened condensed milk (You’ll need to buy a 14 Ounce can, which will be filled by weight)
8 Ounces of cream cheese, softened to room temperature
2 teaspoons of vanilla extract
So, with all of our ingredients assembled, measured out, and ready to go, it’s now time for us to begin making our delicious crepe cake!
How To Make A Crepe Cake
This section is going to be split into two halves, the first part will look at everything you need to do in order to make the crepes for the cake, while the second part will then tell you everything you need to do to make the frosting for the cake.
We’ll then take a look at how you assemble all of the layers of the cake in a separate section.
Let’s begin with making the crepes:
To start, you’ll want to get the bowl of your blender (clean before using), and add all of the ingredients into the bowl in this exact order:
The ½ cup of warm water, then the cup of milk, your four large eggs, the four tablespoons of melted butter, the cup of all-purpose flour, the two tablespoons of granulated sugar, and finally your pinch of salt.
With all of your ingredients added, you’ll then want to blend the ingredients until they’re all completely combined, using your spatula to help scrape the sides of any excess mixture, and setting the mixture aside for a moment.
With your mixture made, you’ll then want to begin heating up your non-stick pan over a medium heat, before adding in a small amount of butter and spreading it around the pan.
Once the butter has been heated up, begin by adding three tablespoons of your batter to the pan, which should be just enough to completely cover the bottom of the pan. You’ll need to make sure you’re swirling the pan around to ensure that the batter is evenly spread out.
Then, sauté each side of the crepe for around 30 seconds before flipping it over, and doing the same on the reverse side. Both sides of the crepe should be a light golden color before you remove it from the pan, and allow each of the crepes you make to cool completely before stacking them on top of each other.
Repeat this process 15 more times, and you’ll have all of the crepe layers you need for your crepe cake. Just remember, if your non-stick pan is good enough, you should only need to add the butter at the start of the crepe making, which will just help prime the pan.
Now, it’s time for us to create that delicious and creamy frosting:
In a bowl, you’ll want to start by beating together the butter and your sweetened condensed milk until it is fully whipped, and takes on a lightened color. If you’re using a hand whisk, then add to a normal bowl, or if you’re using a stand mixer with a whisk attachment, then add it to the bowl of the mixer.
To the same bowl, add in your 8 ounces of cream cheese, but only adding 1 tablespoon at a time, all while mixing (which is why it’s better to use a stand mixer). Do this for either 3 minutes, or until the mixture contains no lumps. Then you can add in your vanilla extract, and mix one final time. The mixture should be smooth with no lumps. (Some tiny lumps are acceptable and probably won’t be noticeable anyways).
There you have it, your frosting is now all ready to use, which it means it’s now time for us to finally assemble our delicious crepe cake!
Assembling The Crepe Cake
Now that you have both the crepes, and the frosting complete, all you need to do now is assemble the cake, to do so:
Place the first crepe on a sturdy, solid surface (a plate should be fine), and then take 3 tablespoons of frosting and place it on the crepe before spreading it out to cover the entirety of the crepe’s top surface.
Repeat this process until you’ve done all 15 of the crepe layers, and then refrigerate the cake in the fridge for at least 6 hours for the frosting to firm up.
Enjoy!
Final Thoughts
We hope that you’ve enjoyed this recipe for our incredible crepe cake. The combination of delicious crepes and the frosting between each layer is going to have you making this recipe each week, especially if you’re sharing it with friends, family, or guests.
Tasty, easy to make, and with ingredients you can find easily, this recipe is one that everyone can enjoy, so definitely try making it sometime soon.
Have fun!Indulge in layers of soft crepes and creamy filling with this irresistible crepe cake recipe. Perfect for dessert or special occasions.
To start, you’ll want to get the bowl of your blender (clean before using), and add all of the ingredients into the bowl in this exact order
The ½ cup of warm water, then the cup of milk, your four large eggs, the four tablespoons of melted butter, the cup of all-purpose flour, the two tablespoons of granulated sugar, and finally your pinch of salt.
With all of your ingredients added, you’ll then want to blend the ingredients until they’re all completely combined, using your spatula to help scrape the sides of any excess mixture, and setting the mixture aside for a moment.
With your mixture made, you’ll then want to begin heating up your non-stick pan over a medium heat, before adding in a small amount of butter and spreading it around the pan.
Once the butter has been heated up, begin by adding three tablespoons of your batter to the pan, which should be just enough to completely cover the bottom of the pan. You’ll need to make sure you’re swirling the pan around to ensure that the batter is evenly spread out.
Then, sauté each side of the crepe for around 30 seconds before flipping it over, and doing the same on the reverse side. Both sides of the crepe should be a light golden color before you remove it from the pan, and allow each of the crepes you make to cool completely before stacking them on top of each other.
Repeat this process 15 more times, and you’ll have all of the crepe layers you need for your crepe cake. Just remember, if your non-stick pan is good enough, you should only need to add the butter at the start of the crepe making, which will just help prime the pan.
In a bowl, you’ll want to start by beating together the butter and your sweetened condensed milk until it is fully whipped, and takes on a lightened color. If you’re using a hand whisk, then add to a normal bowl, or if you’re using a stand mixer with a whisk attachment, then add it to the bowl of the mixer.
To the same bowl, add in your 8 ounces of cream cheese, but only adding 1 tablespoon at a time, all while mixing (which is why it’s better to use a stand mixer). Do this for either 3 minutes, or until the mixture contains no lumps. Then you can add in your vanilla extract, and mix one final time. The mixture should be smooth with no lumps. (Some tiny lumps are acceptable and probably won’t be noticeable anyways).
Place the first crepe on a sturdy, solid surface (a plate should be fine), and then take 3 tablespoons of frosting and place it on the crepe before spreading it out to cover the entirety of the crepe’s top surface.
Repeat this process until you’ve done all 15 of the crepe layers, and then refrigerate the cake in the fridge for at least 6 hours for the frosting to firm up.
Hello, I’m Jenna Hansen, the creator of ImpatientFoodie.com. As a mom of two, I know how hard it is to plan meals everyday, especially healthy, tasty, and interesting foods that the whole family will like.
This is what inspired me to create ImpatientFoodie.com. I wanted to share my recipes, and my love of good food with the world.
I hope that you love reading about our dishes as much as I have enjoyed making them, and start making a change to your lifestyle today with balanced, healthy, and oh-so delicious meals.
