Description
This elegant Crepe Cake recipe layers delicate, thin crepes with a luscious mascarpone and cream cheese whipped cream frosting, topped with fresh berries for a stunning dessert that’s perfect for special occasions or an impressive treat.
Ingredients
Crepes
- 1 cup all-purpose flour (plain)
- ½ tsp salt
- 3 tbsp white granulated sugar
- 3 large eggs
- 1½ tsps vanilla essence/extract
- ¼ cup unsalted butter (melted, cooled)
- 2 cups whole milk
- 1-2 tbsp butter (for greasing pan)
Whipped Cream Frosting
- ¾ cup mascarpone (cold)
- ½ cup cream cheese (cold, firm)
- 1 cup powdered sugar (icing/confectioners sugar)
- 1 tsp vanilla essence/extract
- 3 cups heavy whipping cream (cold)
Decoration
- 2 cups fresh berries (raspberries and blackberries or choice of your own)
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, salt, and sugar until well combined. Add the eggs, vanilla essence, and melted unsalted butter (ensure it is not hot) and whisk until smooth with no lumps.
- Add Milk: Gradually stream in the milk while continuously whisking to create a smooth batter. Whisk a few more seconds after adding all milk to ensure it is fully combined.
- Chill Batter: Refrigerate the batter for 1 hour. This resting period helps improve the texture of the crepes.
- Cook Crepes: Heat an 8-inch crepe pan or non-stick skillet over medium heat. Lightly brush with butter before each crepe. Using a 1/3 cup measuring cup, pour just under 1/3 cup of batter into the center of the pan, lifting and swirling the pan to evenly coat the bottom.
- First Side Cooking: Cook for about 30-45 seconds until the edges look dry and slightly golden but not brown. Carefully lift and flip the crepe using a thin spatula and your hand to avoid tearing.
- Second Side Cooking: Cook for another 15-20 seconds until lightly golden. Remove the crepe and place on a wire rack to cool. Repeat until about 13 crepes are made.
- Make Whipped Cream Frosting: In a large bowl, combine mascarpone, cream cheese, powdered sugar, and vanilla essence. Beat on low speed for 10 seconds, then medium-high until smooth and combined.
- Add Whipping Cream: Add cold heavy whipping cream and mix on low speed briefly to incorporate, then beat on medium-high until stiff peaks form, being careful not to overwhip.
- Assemble Cake: Place one crepe on a serving plate or cake stand. Spread about ¼ cup of whipped cream frosting evenly on top. Repeat layering crepes and frosting until all crepes are used.
- Finish and Decorate: Frost the top with the remaining whipped cream and decorate with fresh berries. Optionally drizzle with chocolate sauce or ganache for extra indulgence.
- Serve: Use a serrated knife to cut the cake, wiping the knife clean between slices. Store leftovers covered in cling wrap or airtight container in the refrigerator.
Notes
- Resting the batter in the fridge helps the flour hydrate and improves crepe texture.
- If using a different sized pan, adjust the amount of batter accordingly to keep crepes thin and even.
- Do not allow the crepes to brown too much as this can affect the delicate flavor and texture.
- Handle crepes gently when flipping and transferring while hot to prevent tearing.
- The cream cheese and mascarpone must be cold to whip properly with the cream.
- Using a serrated knife helps create clean slices when serving the cake.
- Chocolate ganache complements the berries and cream layers wonderfully if desired.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Stovetop
- Cuisine: French