Crepe Cake
A stunning layered dessert made with thin crepes and creamy fillings, perfect for any occasion.
Ingredients
For the Crepes
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups milk
- 1/4 cup melted butter
- 1/4 tsp salt
For the Filling
- 2 cups whipped cream or mascarpone cheese
- 1/2 cup sugar Adjust based on sweetness preference
- 1 tsp vanilla extract Optional
- As desired Additional fillings (e.g., chocolate ganache, fruit preserves)
Instructions
Preparation
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, and salt until smooth.
Cooking the Crepes
- Heat a non-stick skillet over medium heat and ladle in a small amount of batter, swirling the pan to spread it evenly.
- Cook until the edges begin to lift, about 1-2 minutes.
- Flip the crepe and cook for another minute on the other side. Remove from the skillet and repeat with remaining batter.
Preparing the Filling
- In a separate bowl, beat the whipped cream or mascarpone, sugar, and vanilla until light and fluffy.
Layering the Crepe Cake
- On a serving plate, place the first crepe and spread a thin layer of filling on top.
- Repeat the process, stacking crepes and adding filling between each layer until all crepes are used.
Chill and Serve
- Refrigerate the crepe cake for at least 2 hours before serving to allow the flavors to meld.
- Slice and enjoy!
Notes
Consistency is key when mixing your batter. Chill for improved flavor and easier serving. Store leftovers in an airtight container in the refrigerator for up to three days.