Let’s impress your family by using this best crepe cake recipe
So, before talking about our best crepe cake recipe, do you love crepes? The ultra-thin pancakes with lightly-crisped edges served with whipped cream and strawberries aside. It only takes one bite to fill your mouth with its light buttery taste and also, your heart with joy. Hmm, wait, maybe I should change my question – how can you not love crepes?
It’s weird to call a dessert ‘versatile’ but see, you can have crepes on the breakfast table, you can have them as your afternoon tea snack and you can have them served as after-dinner dessert. I just can’t stop the word ‘versatile’ from keep appearing in my head!
One other thing. I know both sweet and savoury crepes have their own fans but at least for me, I am a die-hard fan of sweet crepes. Savoury crepes are good, but sweet crepes are the best (*flips hair*).
So, let’s see. If one crepe = one happiness, then more crepes = more happiness. Sometimes, when one crepe simply isn’t enough for your sweet tooth, a nice lovely crepe cake is the only thing that cures you.
It’s not the easiest cake to make, unfortunately, so don’t categorise it in your ‘I need a cake right now’ recipe, but it’s also not that hard. All you need to do is pay it some respect, spare some time for it and be patient when making the cake. That’s it.
In today’s best crepe cake recipe, I’m going to go through everything you need to do when making your crepe cake. There are also some tips to help you to create the most awesome crepe cake.
Ingredients for this best crepe cake recipe
For the crepes:
- 25g of unsalted butter
- 4 large, free-range eggs (room temperature)
- 80g of plain flour
- 35g of caster sugar
- 400ml of full-fat milk
- 1/2 tsp of salt
- Butter for coating the saucepan
For the filling:
- 600ml of double cream
- 55g of caster sugar
For the glaze:
- Maple syrup
Tools for making the crepe cake
- Two mixing bowls
- A rubber spatula
- A balloon whisk
- A sieve
- A pastry brush
- An offset spatula
- A cake turntable
- An 11-inch non-stick saucepan
- A hand mixer
Step by step instructions
Making the crepes:
- Melt the butter microwave and set aside.
- In a mixing bowl, beat the eggs by using a balloon whisk. Sieve in the flour and salt into the beaten eggs and mix well.
- Add sugar into the mixture and continue to mix until the mixture is smooth.
- Pour milk into the mixture and whisk until it is fully combined. Stir in the melted butter.
- Run the batter through a strainer or sieve to make sure there is no lump in the batter.
- Heat your non-stick saucepan over medium-low heat. Lightly coat the pan surface with some butter by using a pastry brush.
- Spoon some batter to the pan and turn the pan until the batter spreads out evenly.
- Cook until the edges are lightly golden. Flip the crepe over and continue to cook for about five seconds to make sure that all the extra moisture is removed. Set aside cooked crepes to allow it to cool.
- Make about 13 to 16 pieces of crepe.
While waiting for the crepes to cool, proceed to make the filling:
- Whip the heavy cream on high speed using your hand mixer.
- When the cream starts to thicken, add sugar in three batches and continue to whip until it forms stiff peaks.
Assembling the crepe cake:
- Place a piece of crepe on your cake stand. Spread a generous layer of cream on it and repeat until all crepes are assembled. The thickness of cream should be about double of that of your crepe.
Coating the crepe cake with syrup:
- Mix the syrup with water at the ratio of 1:1 and brush the syrup on the top and sides of the crepe cake. The syrup will give the cake a shiny and glossy finish.
Tips for the perfect crepe cake
#1: To melt your butter without a mess, loosely cover the bowl containing butter pieces with a paper towel or another plate. Melt on medium-low power or ‘Defrost’ mode. Remember to use a microwave-safe bowl and check every 10 or 15 seconds. Stop heating when there are just a few tiny pieces remain. Remove the bowl and stir until they dissolve.
#2: Warm the milk a bit before adding it into the mixture, or at least make sure the milk has reached room temperature. This is to avoid hardening the melted butter added later. Also, remember, always use room temperature eggs.
#3: If you have two saucepans with the identical widths, you may cook two crepes at once to save some time.
#4: You may also add lemon juice or vanilla extract to your heavy cream if you prefer more flavours in it.
#5: The key to making crepe cakes is your patience. I know it’s tedious to repeat stacking crepes and spreading the cream. I will suggest you do this on a cake turntable, which helps to fasten this process a lot and saves your sore back.
#6: For a picture-perfect crepe cake, remember to save your best-looking crepe to be placed on the top.
#7: You may add jam to your syrup for a greater taste. For example, apricot jam and orange marmalade jam.
Cheers to this best crepe cake recipe
Crepe cakes are not the most special cakes, but definitely are one of the most popular cakes. Thinking of its layered texture and smooth fillings in between, it is not hard to figure out the reason at all.
Anyway, I hope you have enjoyed reading this crepe cake recipe. If you have any questions or other baking tips to share, please feel free to leave them in the comment section.
And, as always, I have also attached some other cake recipes at below which I think may interest you. Simply click on the links if you wish to check them out. Cheers! 🙂
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