This crepe cake recipe is as beautiful as it is tasty. It combines thin and delicate homemade crepes with a sweet whipped cream filling to create a decadent breakfast cake. It's not just super delicious though, it's also super easy to make! In fact, this crepe cake takes just 25 minutes to make!
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My Take On A Crepe Cake
Crepe cakes have been taking the internet by storm recently and for a good reason. The multi-layered cake achieves an elegant look and exquisite taste that you just can't get from any other recipe. At least I don't think you can.
I mean, the homemade crepes are lighter than air, and they're layered with a sweet whipped cream filling that is just to die for.
Trust me, once you get your first bite of this deliciousness, you'll be hooked. That's exactly what happened the first time I made this for my wife anyway. She had me make it for her every Saturday for at least a month after that.
To be totally honest though I didn't mind making it for her since it's such a breeze to whip up. 10 minutes is all it takes to make the crepe batter and the homemade whipped cream filling. Then, after that, a hot pan basically takes care of the rest.
By the way, while I love making these crepe cakes for a sweet breakfast as a treat on the weekend - you already know my wife especially loves that - they're also equally delicious served as a dessert - sort of like this cinnamon roll casserole is!
Ingredients
Another thing I love about this crepe cake recipe is that it's made entirely with kitchen/pantry staples. Honestly, I think there's a good chance you have most - if not all - of them at your house already.
With that said, here's what you'll need to make the crepes:
- 1 ¼ cup milk
- ½ cup water (or sparkling water)
- 4 eggs
- 1 cup all-purpose flour + 1 tbsp
- 2 tablespoon sugar
And to make the filling:
- 1 cup unsalted butter, softened
- 12 oz. can condensed milk
- 2 teaspoon vanilla extract
- 1 cup cream cheese, room temperature
And for an optional topping:
- Fresh berries
Simple stuff, right?!
Now, although this recipe is really simple, if you want to make traditional crepes with fewer ingredients, check out these crepes with pancake mix.
My Tips For Substituting Ingredients & Making Chocolate Crepes
Now, I think this crepe cake is fantastic when it's made with the exact ingredients above to make sweet vanilla crepes. But, with that said, you can also make chocolate crepes out of too.
So, to make a chocolate crepe cake, you'll just want to add in some cocoa powder. Simply add ¼ cup of unsweetened cocoa powder to the crepe batter, and take away ¼ cup of the all-purpose flour. Then if you want to make a chocolate whipped cream filling, just add about 1-2 tablespoons of cocoa powder to the filling.
Lastly, to finish off your chocolate crepe cake, you can top it with some chocolate ganache or chocolate chips instead of berries.
How to Make Crepe Cakes
As I mentioned a few times, this crepe cake recipe is super easy to make. In fact, it's so simple to make that 4 steps are all you'll need to follow to make it!
Basically, all you have to do is make the crepe batter, make the filling, cook the crepes, and then layer the two on top of one another to build the cake. Then, all you'll have to do after that is just wait patiently for the crepe cake to cool in the fridge - honestly, this is the hardest part of the whole recipe!
Anyway, without further ado, let's not waste any more time and get to it.
Step 1: Make the Crepe Batter
First, you'll start by making the crepe cake batter.
So, to make the crepe batter, you'll want to add the milk, water, and eggs to a large mixing bowl and whisk everything together until they combine. Then, once the wet ingredients are combined, add the flour and sugar to the bowl and whisk again until you have a smooth batter.
Step 2: Cook the Crepes
Now that the crepe batter is good to go, you'll want to heat a 9-inch non-stick skillet - or frying pan - over medium heat and use a little cooking spray to grease the surface of the pan lightly.
When the pan - or skillet - is hot, pour about 3 tablespoons of crepe batter onto the surface of the skillet and swirl the batter so it makes a paper-thin layer over the entire surface. Then, let the crepe cook for 1 minute, lift it gently and flip it, and cook it on the other side for another 30 seconds.
Once it's cooked, place the cooked crepe onto a wire rack and repeat the process with the remaining crepe batter. Then, when all of the crepe batter has been cooked, you can set the cooked crepes aside to cool while you make the filling.
Step 3: Make the Filling
Now it's time to make my favorite element of this recipe, the whipped cream filling!
First, start by beating the softened butter and condensed milk in a large mixing bowl until it combines into a fluffy consistency. Then, you can add the room-temperature cream cheese and vanilla extract and beat until the pastry cream mixture is completely smooth. For what it's worth, I like to use a stand mixer to do this, but you can also use a handheld electric mixer.
Step 4: Build the Crepe Cake
Finally, it's time to assemble the crepe cake! I think the best way to build the crepe cake is on a cake stand, but if you don't have a cake stand, you can use the plate you'll be serving your crepe cake on.
Anyway, to assemble the crepe cake, first, add one of the homemade crepes onto the cake stand and drop about two tablespoons of the filling onto the crepe. Then, spread the whipped cream filling out until it meets the edges of the crepe.
Next, add another crepe on top of that and repeat the same process until you've used all of the crepes. Finally, top the crepe cake with the remaining pastry cream and refrigerate the cake for about 2-3 hours. For what it's worth, you can eat it immediately, but it's definitely best chilled.
Anyway, when you're ready to serve your crepe cake, I recommend garnishing it with fresh berries. Then, slice it, serve it, and enjoy it!
My Tips For Storing Your Crepe Cake
This crepe cake recipe will make about 8 servings, so it's really perfect for a big breakfast spread or a dessert if you're hosting!
Now, if you're lucky and you end up with some leftover crepe cake, you can transfer the extras to an airtight container and store 'em in the fridge for about 2 days. Also, if you want to make the crepe cake ahead of time, you can also store it this way as well.
Also, if you want to keep the crepes for longer, I recommend storing the crepes and frosting separately. You can either store the unfrosted crepes in an airtight container or wrap each one individually tightly in plastic wrap and place them in a freezer-safe bag. Then, as far as the cream goes you can store it in a separate airtight container. Stored like this, everything will last for about 4 months.
My Recommendations For Reserving The Cake
When you're ready to enjoy this delicious crepe cake again, just take it out of the freezer and allow it to thaw in the refrigerator overnight. Then you can assemble the homemade crepes with the filling as instructed above and enjoy the chilled crepe cake immediately.
My Final Thoughts
Well, that's how to make a crepe cake!
This cream crepe cake might just be the most delectable recipe that doubles as both breakfast and dessert.
As I mentioned earlier, the sweet, fluffy cream filling between the thin layer of crepes is a combination that is just to die for. And it just looks so elegant and tastes so good, no one ever believes me when I tell them how easy it is to make.
Anyway, I hope you love this crepe cake recipe as much as I/we do.
As always, if you give it a try, leave a comment below and let me know your thoughts!
More Of My Favorite Breakfast Recipes
If you're looking for more delicious easy breakfast recipes, there are a ton on the blog that you can check out next!
Here are some of my favorite ones:
- Coffee cake
- Nutella crepes
- Caramel cinnamon rolls
- French toast casserole
- Starbuck's cafe mocha
- Yogurt parfait
- Strawberry banana smoothie
Oh, and as always, make sure to check us out on YouTube, TikTok, and Instagram! We post new recipes on them every day.
The BEST Crepe Cake Recipe (Made In Just 25 Minutes)
This crepe cake recipe is as beautiful as it is tasty. It combines thin and delicate homemade crepes with a sweet whipped cream filling between each layer to create a decadent breakfast cake. Plus, it's not just super delicious, but it's also super easy to make too! In fact, this crepe cake takes just 25 minutes to make!
Ingredients
Crepes:
- 1 ¼ cup milk of your choice
- ½ cup water (or sparkling water)
- 4 eggs
- 1 cup all-purpose flour + 1 tbsp
- 2 tablespoon sugar
Filling:
- 1 cup unsalted butter, softened
- 12 oz. can of condensed milk
- 2 tsp. vanilla extract
- 1 cup cream cheese, room temperature
- Fresh berries (optional topping)
Instructions
- Make the crepes; combine milk, water, and eggs in a bowl.
- Add the flour and sugar and whisk until you have a smooth batter.
- Heat a 9-inch non-stick skillet over medium heat. Spray it gently with some cooking spray.
- Pour around 3 tablespoon of the batter onto the skillet and swirl the batter until the skillet top is fully covered.
- Cook the crepe for 1 minute. Lift it gently and flip and cook for another 30 seconds.
- Place the cooked crepe onto a wire rack. Repeat the process with the remaining batter.
- Set the cooked crepes aside while you make the filling.
- Make the filling; beat the softened butter and condensed milk until fluffy.
- Add the cream cheese and vanilla extract. Beat until smooth.
- Add one crepe to a plate or cake stand. Drop 1 scoop of the filling onto the crepe. Spread the filling to the edges and top with another crepe.
- Repeat the layers until you have used all of the crepes. Top with the remaining filling.
- Refrigerate the cake for 2-3 hours before slicing and serving for the best results (you can eat it immediately, but it’s best chilled).
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 548Total Fat: 38gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 40gFiber: 0gSugar: 0gProtein: 11g
Julie Caglio
I want to make these everyday the cake was insanely good!!!
Rob
I had no idea crepes could taste so good.
Rachel
These were so delicate and yummy!
Rami
So decadent.
Bob
Made it for the first time today and it was bonkers good.