If you are looking for a delightful dessert that everyone will love, try making a Sweet Crepe Cake. This layered treat is made of thin crepes stacked together with rich, creamy filling in between. It’s visually appealing and tastes divine, making it perfect for special occasions or a luxurious treat at home. Plus, it’s simpler to make than you might think!
Tips to make the Sweet Crepe Cake recipe:
1. Prepare Crepe Batter in Advance: For the best results, mix the crepe batter and let it rest for at least 30 minutes. This allows the flour to fully absorb the liquid, resulting in smoother, more elastic crepes.
2. Use a Non-Stick Pan: A non-stick pan is essential for cooking crepes. It prevents the batter from sticking and helps you flip the crepes more easily. A well-seasoned crepe pan also works wonders.
3. Keep Crepes Thin: Pour a small amount of batter into the pan and tilt it around to spread it out evenly. You want to achieve thin crepes for easy stacking and a delicate texture.
4. Layer with Your Favorite Fillings: Use a light, airy filling like whipped cream, vanilla custard, or mascarpone cheese. Spread it thinly between each crepe layer. You can add fruits like strawberries or bananas for extra flavor.
5. Chill Before Serving: Once assembled, chill the crepe cake in the refrigerator for at least an hour. This helps the layers to set and makes slicing easier.
How to Make Sweet Crepe Cake Recipe?
Sweet Crepe Cake Recipe
Equipment
- 1 Non-stick pan For cooking the crepes
- 1 Whisk For mixing batter and filling
- 1 Blender Optional, for smoothing the batter
- 1 Offset spatula For spreading the cream filling
Ingredients
- 4 Eggs Large
- 2 cups Milk Whole or 2%
- 1 cup Water
- 2 cups All-purpose flour
- 1/4 cup Butter Melted
- 1/4 cup Sugar
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 2 cups Heavy cream Chilled
- 1/2 cup Powdered sugar Sifted
- 1 tsp Vanilla extract
Instructions
- In a large mixing bowl, whisk together eggs, milk, water, and vanilla extract.
- Gradually add in flour, sugar, and salt, whisking until smooth. Optionally, blend the mixture to remove lumps.
- Stir in melted butter. Let the batter rest for 30 minutes.
- Heat a non-stick pan over medium heat. Pour in about 1/4 cup of batter, tilting the pan to spread it evenly.
- Cook for 1-2 minutes on each side, until lightly golden. Repeat with the remaining batter.
- In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Place one crepe on a serving plate. Spread a thin layer of whipped cream over the crepe.
- Top with another crepe and repeat the process until all crepes are used, ending with a crepe.
- Chill the cake in the refrigerator for at least 2 hours before serving.
- Slice and serve the chilled crepe cake.
