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The BEST Crepe Cake Recipe (Made In Just 25 Minutes)

A plate with a slice of crepe cake topped with blueberries, grapes, and a mint sprig.

5 from 1 reviews

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

Scale

Crepes:

1 ¼ cup milk of your choice 

½ cup water (or sparkling water)

4 eggs

1 cup all-purpose flour + 1 tbsp

2 tbsp 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

  1. Make the crepes; combine milk, water, and eggs in a bowl.
  2. Add the flour and sugar and whisk until you have a smooth batter.
  3. Heat a 9-inch non-stick skillet over medium heat. Spray it gently with some cooking spray.
  4. Pour around 3 tbsp of the batter onto the skillet and swirl the batter until the skillet top is fully covered. 
  5. Cook the crepe for 1 minute. Lift it gently and flip and cook for another 30 seconds.
  6. Place the cooked crepe onto a wire rack. Repeat the process with the remaining batter.
  7. Set the cooked crepes aside while you make the filling.
  8. Make the filling; beat the softened butter and condensed milk until fluffy.
  9. Add the cream cheese and vanilla extract. Beat until smooth.
  10. 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. 
  11. Repeat the layers until you have used all of the crepes. Top with the remaining filling.
  12. 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

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