Crepe Cake

Indulge in the delicate decadence of a Crepe Cake, a show-stopping dessert made from layers upon layers of tender, paper-thin crepes and airy whipped cream. This recipe combines classic pantry staples like all-purpose flour, milk, and butter to create a stack of golden crepes, each separated by a luscious layer of sweetened vanilla whipped cream. With its elegant presentation and melt-in-your-mouth texture, this cake is perfect for celebrations or as a statement-making dessert centerpiece. The key to achieving its signature perfection lies in the silky-smooth batter, which rests before cooking to ensure flawless crepes, and the overnight refrigeration that allows the flavors to meld beautifully. Whether you're hosting a party or treating yourself to a sophisticated confection, this no-bake Crepe Cake is guaranteed to impress both the eyes and the palate.

Nutriscore Rating: 52/100

Prep Time:60 mins

Cook Time:40 mins

Total Time:100 mins

Servings: 10

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)

Directions

Step 1

1. In a large mixing bowl, whisk together the flour, granulated sugar, and salt.

Step 2

2. In another bowl, vigorously whisk the eggs, then gradually add the milk and vanilla extract while continuing to whisk.

Step 3

3. Slowly add the wet ingredients to the dry ingredients, whisking until smooth and fully combined without lumps.

Step 4

4. Melt 60 grams of butter and let it cool slightly. Once cooled, whisk the melted butter into the crepe batter.

Step 5

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.

Step 6

6. Set a non-stick pan over medium heat and lightly grease with butter.

Step 7

7. Pour about 60-70ml of batter into the pan, swirling it to form a thin, even layer that covers the bottom entirely.

Step 8

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.

Step 9

9. Let the crepes cool completely before proceeding to the assembly.

Step 10

10. For the cream filling, beat the heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.

Step 11

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.

Step 12

12. Continue stacking, alternating crepes and whipped cream layers until all crepes are used, finishing with a crepe on top.

Step 13

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

Serving size	(1647.1g)

Amount per serving	% Daily Value*
Calories	4016.6

Total Fat 249.5g	0%
Saturated Fat 140.2g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1431.4mg	0%
Sodium 2146.1mg	0%
Total Carbohydrate 330.6g	0%
Dietary Fiber 6.8g	0%
Total Sugars 135.7g
Protein 67.5g	0%

Vitamin D 396.5IU	0%
Calcium 804.4mg	0%
Iron 15.7mg	0%
Potassium 1372.4mg	0%

*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.

Source of Calories

Fat: 58.5%

Protein: 7.0%

Carbs: 34.5%