Crepe Cake Recipe // How to Make the Perfect Crepe Cake
I’m a true believer that cooking is an art and baking is a science. Watch me cook, and I just end up throwing ingredients in a pot after casually eyeing the measurements. But I’ve been baking long enough to understand that one mistaken measurement or one wrong addition, can totally throw off a recipe.
So when I made this crepe cake for my bridal babe brunch this summer, I knew I had to get it just right!
But, at the same time, you’ll notice my directions are quite laissez-faire, that’s because I also believe that you can (and should) tweak recipes here and there to make them just how you want!
This crepe cake was one of the most delicious items I’ve ever had for brunch! And that’s saying a lot, considering I brunch more often than I probably should brunch haha. All jokes aside, this crepe masterpiece is easy to make, delicious to eat, and doesn’t it look pretty?!
I’ll be honest when I say I did not think about how long it would take to make! Basically, you have to make at least 20-30 crepes, so just that part can take an hour or two if you’re not careful. My top tip? Have 2 or 3 pans going at the same time to speed up the process!! I had over 30 layers in my own creation, but if you don’t need as many servings, 20 layers will give you a cute (shorter) cake.
While it can be a time-consuming brunch item, it is totally worth it! Another option, to cut time down the morning of, would be to make the crepes the night before, and then make the whipped cream and layer the cake the day of!
Here’s the recipe below!
And, credit where credit is due, I did find this recipe on buzzfeed, but I ended up adding and changing a couple things along the way!
• 2 1/2 cups of flour
• 2/3 cup of sugar
• Couple dashes of salt (little less than a tsp, but I just eyeballed it honestly)
• 5 eggs
• 3 cups of milk (you can substitute 1 1/4 cups with water, but using milk just makes the batter richer)
• 3 tbsp melted butter
• 1 tbsp oil (coconut or olive)
• A whole schmack of berries (around 4 cups)
• 1/2cup to 3/4 cup of sugar, depending on how sweet you want it
• 1 cup of water
• Tbsp of lemon juice
• 3 cups heavy cream
• 3 Tbsp of sugar
• You’ll be adding the berry syrup to this mixture later!
First step is to make the berry syrup. It’s super easy and very forgiving! Pour your berries, lemon juice, and sugar into a saucepan, and then mash all the berries! Then add the water, bring the ingredients to a boil, and let it simmer for about 10 minutes or so!
Strain the syrup into a bowl and let the mixture chill in the fridge.
Blend all the wet crepe ingredients together in a blender, then slowly add the dry ingredients, blending in between each addition. Hint: pour in half the flour at a time.
Heat a non-stick pan, and lightly spray with oil, or dust with butter. Pour the batter (approx. a cup or so) into the pan and swirl it around the bottom so it’s completely covered. When it looks less “wet” and the edges look slightly brown, flip over to the other side. Batter should make around 20-25 crepes (if you want a larger cake, double the ingredients!). Place the crepes to the side after each one is done cooking, and like I said, having multiple pans going at the same time will save you some time!
To make the whipped cream, add 3/4 of the berry syrup mixture along with the heavy cream into a bowl, and whip until soft peaks form. Then add the sugar, and whip until the peaks become stiff.
To build the crepe cake itself, all you have to do is layer the crepes with a thin layer of the berry whipped cream between each. Repeat layers until you run out of crepes!
Top with a small mound of berry whipped cream, and then add an abundance of fresh berries on top! That extra 1/4 of berry syrup you saved? Use it before serving and drizzle it over the cake to create a lovely effect!
Want to save this recipe for later?
Here are some images made just for Pinterest! Save now so you can make this recipe later!
Need recipe cards to write down this recipe? Shop my selection in the Bexley Design Co Paperie!
Photography by: Marielle Louize