Imagine a dessert so delicate, it practically whispers sweet nothings as you slice through its many layers. This homemade crepe cake is like a soft lullaby—comforting and irresistible, yet it demands your attention with each velvety bite. Remember that time you stumbled upon a quaint little bakery on a rainy day, and the aroma alone was enough to lift your spirits? This crepe cake will take you right back, with its creamy layers wrapped in a hug of nostalgia, urging you to indulge and savor every moment.
Steps
- Blend the crepe ingredients: warm water, milk, eggs, melted butter, flour, sugar, and salt until smooth. Scrape the sides of the blender if necessary.
- Heat a non-stick pan over medium heat and lightly coat with butter. Pour in enough batter to cover the bottom, swirling to distribute it evenly. Cook each crepe for about 30 seconds per side until golden, then cool on a cutting board.
- For the frosting, beat softened butter and condensed milk on high speed for 7 minutes until fluffy and pale. Gradually add softened cream cheese, one tablespoon at a time, mixing until smooth. Stir in vanilla extract and whisk until fully combined.
- Assemble the cake by placing a crepe on a serving platter and spreading 3 tablespoons of frosting on top. Repeat with all crepes and frosting, creating 15 layers of each.
- Chill the cake in the refrigerator for at least 6 hours until the frosting sets. Serve with a dusting of powdered sugar and fresh berries if desired.
Ingredients
- 1/2 cup warm water
- 1 cup milk
- 4 large eggs
- 4 tablespoons unsalted butter, melted, plus extra for sautéing
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- Pinch of salt
- 1 cup (16 tablespoons) unsalted butter, softened at room temperature
- 12 ounces sweetened condensed milk (from a 14-ounce can, filled by weight)
- 8 ounces cream cheese, softened at room temperature
- 2 teaspoons vanilla extract
- Powdered sugar for dusting
- Fresh berries for topping
Nutritional Values
Calories: 4844 kcal | Carbs: 328 g | Protein: 96 g | Fat: 351 g | Saturated Fat: 206 g | Cholesterol: 1869 mg | Sodium: 1848 mg | Potassium: 931 mg | Sugar: 240 g | Vitamin A: 13791 IU | Vitamin C: 5 mg | Calcium: 1574 mg | Iron: 7 mg
FAQ
- How long does it take to make the crepe cake?
- The total preparation and cooking time for the crepe cake is approximately 45 minutes, with 30 minutes for prep and 15 minutes for cooking. However, it is essential to refrigerate the assembled cake for at least 6 hours to allow the frosting to firm up.
- What kind of equipment is needed to make crepes at home?
- You don’t need any special equipment to make crepes at home. A simple blender to mix the ingredients and a reliable 9-inch non-stick pan are sufficient. A thin-edged spatula is also recommended for easy flipping of the crepes.
- Can the crepe cake be made in advance?
- Yes, the crepe cake can be prepared up to two days ahead of time. After assembling, it should be refrigerated to help the frosting set, which also makes it easier to slice and serve without sliding apart.
- What should I do if my crepes turn out thicker or thinner than expected?
- If your crepes are thicker or thinner, resulting in a different number of layers, that’s perfectly fine. The recipe is versatile, and the cake will still be delicious with a varying number of crepes.
- Do I need to add butter to the pan for every crepe?
- When using a high-quality non-stick skillet, you only need to add butter to the pan for the first crepe. The batter itself contains butter, which should be sufficient for the remaining crepes.
Tips
- Use a Non-Stick Pan: To ensure easy flipping and perfect crepes, use a high-quality non-stick pan. Priming the pan with butter is only necessary for the first crepe if your pan is in good condition.
- Allow Crepes to Cool: Before assembling the cake, let your crepes cool to room temperature. This prevents the frosting from melting and ensures a stable, beautiful cake.
- Refrigerate Before Serving: After assembling the crepe cake, refrigerate it for at least six hours. This helps the frosting firm up, making the cake easier to slice and serving more presentable.
- Measure Ingredients Accurately: For best results, ensure precise measurement of your ingredients, especially flour. Use the spoon and level method to avoid any discrepancies in texture.
Equipment
- Blender – Used for mixing the crepe batter.
- Non-stick 9-inch Pan – Essential for cooking the crepes.
- Thin Edge Spatula – Useful for flipping crepes without tearing them.
- Stand Mixer with Whisk Attachment – Needed for making the frosting.
