Go Back
+ servings
Crepe Cake

Crepe Cake

Servings 15

Ingredients
  

Crepes

  • ½ cup warm water
  • 1 cup milk
  • 4 large eggs
  • 4 tbsp unsalted butter melted
  • 1 cup all purpose flour
  • 2 tbsp granulated sugar 
  • 1 pinch salt

Frosting

  • 16 tbsp unsalted butter softened to room temperature 
  • 12 ounces sweetened condensed milk
  • 8 ounces cream cheese softened to room temperature
  • 2 tsp vanilla extract

Instructions
 

  • 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. 

Video

https://youtu.be/dJzN77ipFjo
Tried this recipe?Let us know how it was!