Crepe Cake
This layered crepe cake with raspberry cream filling is a beautiful make-ahead dessert or brunch treat with layers of tender crepes and fluffy cream.
Servings: 8 servings (8" cake- 15 crepes)
Equipment
- 8-inch non stick pan or crepe pan
Ingredients
Crepes
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 8 tablespoons unsalted butter optional, divided for the pan
Raspberry Whipped Filling
- 8 ounces cream cheese room temperature
- 2 tablespoons raspberry jam (plus extra if you want to decorate the top with it)
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 7 raspberries
Instructions
- In a medium bowl, whisk together the eggs and milk until smooth. Add the salt, sugar, and flour, mixing until the batter is completely lump-free. (An electric hand mixer makes this quicker, but a whisk works just fine.) Let the batter rest for about 20 minutes.
- In another bowl, whip the cream and powdered sugar with a hand mixer on high speed until medium-stiff peaks form, checking occasionally to avoid overwhipping.
- In a separate mixing bowl, combine the softened cream cheese, raspberry jam, vanilla extract, and the whipped cream. Beat on low until smooth, then chill the filling in the fridge while you cook the crepes.
- Heat a non-stick skillet over medium heat. If needed, lightly butter the pan. Pour in a ladle of batter and immediately lift off the heat and swirl to cover the bottom of the skillet evenly, then return to the heat. Cook until the batter is just set and the underside is lightly golden, then flip and cook briefly on the second side. Repeat until all the batter is used, letting the crepes cool completely before assembling.
- To assemble, place one crepe on a serving plate and spread a thin, even layer of the chilled cream filling over the top. Continue layering crepes and filling, keeping the layers light so the cake stays stable. For the top layer, spread more filling and decorate with fresh raspberries, a swirl of cream, or any toppings you like.
- Slice with a very sharp knife for clean layers and serve immediately. Enjoy!
Video
Notes
- Swap raspberry jam with strawberry, apricot, or lemon curd, if desired.
- Make chocolate crepes. Add 2 Tbsp cocoa powder to batter for a chocolate crepe cake.
- The nutrition facts are done without butter. With butter, the total calories per serving are about 594 calories.
- Use a very sharp knife. A clean, precise cut helps the layers stay intact and makes for picture-perfect slices.
Nutrition
Serving: 1serving | Calories: 493kcal | Carbohydrates: 50g | Protein: 13g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 476mg | Potassium: 259mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1155IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg