Crepe Cake Recipe

Crepe Cake Recipes to Whip Up in Minutes

Crepes are a popular breakfast dish in France. They can be savory or sweet, and the dough is made from flour, milk, eggs, butter, sugar and salt.The crepe cake is a dish that has been around for centuries. However, the most popular recipe was created by an American chef in the 1930s.

This recipe for crepe cake combines two classic French dishes – crepes and cake. The cake batter is made from flour, milk, eggs and sugar. The batter is then poured into a pan with butter for cooking on both sides. To make this recipe gluten-free, substitute the all-purpose flour with gluten-free flour.

Crepe Cake Recipe

A good crepe cake should be light and fluffy with a golden brown top that doesn’t crack when you cut it into pieces.

I love crepes. They are so simple and delightful, and I always feel so Parisian when I eat them. So thin and can be paired with almost anything.

This cake turned out to be kind of a wonderful disaster. I was doing fine with making the ganache, and I had made all the crepes, but I guess I didn’t let the ganache cool enough. So it started to run all down the sides! So it is not as thick in between each layer as I would have liked it to have been but still tasted great nonetheless.

How to Make Crepe Cake

Crepe Cake With White Chocolate & Raspberries


  • 6 eggs
  • 1 cup (236ml) milk
  • 1/2 cup (118ml) heavy cream 
  • 1/2 tsp vanilla
  • 1 cup (125g) flour
  • 1/8 tsp salt
  • 1/4 cup (31g) powdered sugar


  • 1 lb (453g) white chocolate chopped
  • 2 cups (472ml) heavy cream
  • 1/2 cup (62g) powdered sugar
  • 1/8 tsp salt
  • raspberries
Crepe Cake


In a large saucepan, bring cream, sugar & salt to a boil. Remove from heat and add chocolate. Let sit for 5 minutes without stirring. Whisk until smooth. Let chill in the fridge until completely cooled. A few hours.


Whisk together all ingredients until smooth; in a medium pan, over medium heat, grease the pan. Pour about 1/4 cup of batter into the pan, swirling to make a thin layer over the bottom of the pan.

Cook for about 1 minute on each side until lightly browned. Let crepes cool completely. Once ganache and crepes are cooled, begin to layer them. Crepe, a thin layer of ganache, crepe, etc. Repeat until all crepes are used. Pour the remaining ganache over the cake and pile on raspberries. Chill for 1 hour before serving.

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