Once you have mastered the easy crepe technique, this cake is all about gently stacking and not overfilling on the cream. Mastering the crepe technique is indeed easy when you are using my easy crepe recipe! Crepe cakes are delicate and delicious. For some, they are much easier to create than a baked cake. Crepe batter can be made hours before cooking or even the night before using a blender.
The cream custard is delicate and wonderfully light, it’s perfect for the thin crepe layers. I hope you enjoy this crepe cake and it becomes a new favorite for you, much like it has become a family favorite for us.
How to Make a Crepe Cake
For the crepes, follow this easy crepe recipe. You will need:
- 2 cups of warm milk (I used organic whole milk)
- 1 cup of flour
- 1 large egg
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 Tbsp of sugar
- 2 tsp of extra virgin olive oil
Place the ingredients in a blender for easy mixing. Then, by using a crepe pan, make the crepe layers.
Here are Also Other Crepe Recipes You Can Use:
Mom’s Homemade Bubbly Buttermilk Crepes
Crepes Recipe (Russian Pancakes)
Ingredients
For the cream:
- 2 cups milk
- 1 cup sugar
- 1 Tbsp flour
- 1 tsp vanilla
- 4 egg yolks
- 1 cup softened unsalted butter (2 sticks)
- 2 Tbsp Nutella
Making Custard Cream
The custard cream is made from milk, sugar, flour, vanilla, egg yolks, and softened butter. You have the option to make this delicate and smooth cream in the microwave or you can cook it on the stove:
-
Fill up a soup pot with water halfway and bring it to a boil. On top of the pot, place a heat-safe bowl.
- Add 2 cups of milk. As soon as the milk warms up, whisk in 1 cup of sugar, 1 Tablespoon of flour, and 1 teaspoon of vanilla. Stirring constantly, until the cream becomes thicker.
- Place the bowl in the fridge to cool down completely.
- With a hand mixer, beat 2 sticks of softened butter (16 Tablespoons). Add into the cream that you boiled.
Put the Crepe Cake Together
Gently spread the cream between each crepe, stacking them one on top of the other.
You may decorate the cake any way you like. I sprinkled sliced almonds on the side of the cake and then made a simple chocolate ganache by combining 2 Tablespoons of Nutella and the remaining custard cream.
Crepes are great for any meal but using them for a dessert is my favorite way. This crepe cake is simple yet such a showstopper. It features layers of tender thin crepes and a rich butter-custard cream.
Here are more layered cake recipes that are sure to satisfy your sweet cravings:
Products I used in this recipe:
Crepe Cake with Cream Custard and Chocolate Ganache
Ingredients
Making Crepes
- 2 cups milk warm
- 1 cup flour unbleached
- 1 large egg
- 1 tsp baking powder
- ½ tsp salt
- ½ Tbsp sugar
- 2 tsp olive oil
For the cream:
- 2 cups milk
- 1 cup sugar
- 1 Tbsp flour
- 1 tsp vanilla
- 4 egg yolks
- 1 cup unsalted butter softened, 2 sticks
- 2 Tbsp Nutella
Instructions
- You can either make the cream in the microwave or cook it on the stove.
- *You can either make the cream in the microwave or cook it on the stove. To make it on the stove: fill up a pot halfway with water and bring it to a boil.
- On top of it, place a clean, medium-sized bowl.
- Add 2 cups of milk.
- As soon as the milk warms up, whisk in 1 cup of sugar, 1 Tablespoon of flour, and 1 teaspoon of vanilla. Stir occasionally.
- Whisk very quickly when adding 4 egg yolks. Let it all cook until the cream becomes thicker.
- Place the bowl in the fridge, it needs to cool down completely.
- With a hand mixer beat 2 sticks of softened butter (16 Tablespoons). Add into the cream that you boiled.
- Spread the cream between each crepe, stacking them one on top of the other.
- You can decorate the cake any way you like. I chose to put more of the cream around the cake, and sprinkled sliced almonds on the side. Lastly, I added 2 Tablespoons of Nutella to the remaining cream and spread it on top.
Notes
Nutrition
