Crepe Cake Recipe

Earl Grey infused crepes with orange-mascarpone cream filling

crepe cake

Lauryn Bodden

Prep: 10 mins
Cook: 40 mins
Chill: 3 hrs
Total: 3 hrs 50 mins
Servings: 10 to 12
Yield: 1 (9-inch) crepe cake
Nutrition Facts (per serving)
497 Calories
32g Fat
42g Carbs
11g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 497
% Daily Value*
Total Fat 32g 41%
Saturated Fat 19g 93%
Cholesterol 209mg 70%
Sodium 274mg 12%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 3%
Total Sugars 18g
Protein 11g
Vitamin C 1mg 5%
Calcium 135mg 10%
Iron 2mg 12%
Potassium 219mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The beauty of a crepe cake is in its rustic appeal. No need to perfectly stack the layers, to obsessively smooth out the sides of buttercream, or to even toil over decorating at all. Simply dust the top with confectioners' sugar or an extra dollop of filling, and the cake is ready for its show-stopping debut.

What is a crepe cake?

Gâteau de crêpes, or crepe cake, is an icon of French pastry that rose back to the spotlight in the 1980s thanks to Japanese pastry chef Emy Wada at Paper Moon Cake Boutiques in Japan. Her modern take known as "mille crepes" literally translates to "thousand crepes," even though it tops off around 20 crepes layered with pastry cream. The term pays homage to the classic French desserts, crepes and mille-feuille.

When it comes to the process, crepe cakes may take a lot of time to prepare, but most of that time is spent chilling in the fridge. The batter comes together in no time thanks to the help of a blender, then relaxes for at least a couple hours to ensure the perfect texture in the end. Meaning, most the bulk of prep happens when you cook off the individual crepes.

That said, don't be nervous. Many find making crepes intimidating, but much like flipping your first pancake, it's all about practice. And, don't toss your imperfections. The ingenuity of all the layers means any holes or tears will be covered up. Otherwise, gobble it down for a quick snack.

After assembly, the cake takes another nap in the fridge to meld the layers together. This is crucial to allow the crepes to slightly absorb the filling and the cake to firm up, allowing for clean slice.

What does it taste like?

Our recipe is comprised of tender crepes infused with sweet, delicate notes of Earl Grey tea paired with refreshing citrus and rich mascarpone. So elegant, yet delightful that you might even think you're enjoying a slice on the set of Bridgerton. That said, if you want to tame down the flavors or simply don't like Earl Grey you can easily omit it, or swap in whatever craving you're feeling—cocoa, caramel, espresso, coconut, and fruits galore are some of my favorites.

Ingredients

For the Crepes

  • 1/2 cup unsalted butter, melted and slightly cooled

  • 8 large eggs

  • 1 teaspoons vanilla

  • 3 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 teaspoon kosher salt

  • 2 tablespoons loose Earl Grey tea

  • 1/2 cup warm water

  • 3 cups milk

For the Filling

  • 1 1/2 cups heavy cream

  • 8 ounces mascarpone or softened cream cheese

  • 1 cup confectioners' sugar

  • 1 tablespoon orange zest, plus more for serving

  • 2 teaspoons fresh-squeezed orange juice

  • Berries, for garnish

  • Toasted nuts, for garnish

Steps to Make It

Makes the Crepes

  1. Gather the ingredients.

  2. Add all of the ingredients in the order listed to a blender. Blend on high until smooth and a bit frothy, about 3 minutes, scraping down the sides to ensure all the flour is incorporated.

  3. Either leave the better in the blender or transfer to a large container and cover. Refrigerate for at least 2 hours or overnight, preferably. This rest period allows the air bubbles to subside and gluten to relax.

  4. Heat a 9-inch skillet over medium heat. If you are not using a nonstick, lightly grease the skillet. Whisk the batter to reincorporate the ingredients. Once the skillet is hot, use a 1/4-cup measuring cup to pour 1/4 cup of the batter into the center of the skillet, tilting and swirling the skillet as you add so that a thin layer of batter coats the bottom of the skillet.

  5. Cook until bubbles form on the surface of the crepe, and the edges are set and slightly browned, about 1 minute. Slide an offset spatula around the edges and use a spatula or your fingers to flip the crepe. Continue to cook until completely set and golden brown, about 30 more seconds. Transfer to a wire rack to cool and repeat with remaining batter. If desired, separate crepes with parchment to prevent sticking.

    You should have about 20 to 25 crepes with enough extra batter in case you end up with any mistakes. Cool crepes while you make the filling.

Make the Filling & Assemble

  1. Gather the ingredients.

  2. Combine the mascarpone and heavy cream in the bowl of an electric stand mixer fitted with the whisk attachment (alternatively, you can use a large bowl with an electric hand mixer). Beat on low just until combined, then increase the mixer speed to medium-high and beat until soft peaks form, about 1 to 2 minutes.

  3. Slowly, add the confectioners' sugar and continue to beat on low speed until combined. Add the orange zest and juice. Beat the mixture on medium-high speed until stiff peaks form, about 1 to 2 more minutes. Taste the filling and adjust with additional zest, if desired.

  4. To assemble the cake, place one of the crepes on a flat serving dish or cake platter. Spread about 3 tablespoons of the mascarpone cream filling over the crepe in an even layer all the way to the edge. Lay the next crepe over top and repeat the process until you lay the final crepe on top (make sure you save your prettiest cake for this).

  5. Loosely cover the cake in plastic wrap. Refrigerate the cake for at least 1 hour and up to 8 hours. (Store the extra mascarpone cream filling in an airtight container in the fridge and reserve for serving.)

  6. Once the cake is chilled, spread the extra mascarpone cream filling over top, creating decorative swirls. Sprinkle with additional citrus zest, then top with berries and toasted nuts, if desired.

Storage

  • You can make the crepe batter up to 2 days in advance of cooking the crepes. Store in an airtight container.
  • Store any leftover crepe cake covered in plastic wrap in the fridge for up to 3 days.
  • If making ahead, assemble the crepe cake without the whipped topping or any garnishes, wrap, and store in the fridge. Top with any decorations just before serving.
  • I do not recommend freezing the assembled cake as the whipped filling will weep when thawing.

Recipe Tips

  • You can use a whisk to blend the ingredients, but you will need to be vigilant to make sure there are no flour pockets. The high-speed blender allows
  • Resting the batter is crucial for the right texter and cooking them easier. The starch in the flour will absorb the liquid to make a more viscous batter.
  • I can't express this enough: Use a NONSTICK skillet. There's no need to grease in between batches and it makes flipping the crepes so much easier.
  • Spread the whipped filling all the way to the edges to seal the crepes together.
  • Save your prettiest crepe for the top as this will be the most visible.

Recipe Variations

  • You can use a non-dairy milk, but note that certain alternative milks may alter the flavor.
  • Top the cake with a quick meringue and torch it for the ultimate wow factor.
  • You can use any kind of citrus in place of the orange zest, like meyer lemon, lime, or blood orange.
  • If you want to use different spices outside of Earl Grey, try: cinnamon, cardamom, ginger, nutmeg, or even pumpkin pie.


Some options for toppings, mix-ins, and flavors include:

  • Toasted nuts
  • Ganache
  • Toasted coconut
  • Crushed cookies
  • Cookie Butter
  • Dulce de leche or caramel
  • Bananas or strawberries
  • Fluff
  • Streusel


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