Delicious Homemade Crepe Cake
A stunning dessert that combines the lightness of crepes with rich layers of filling, perfect for any occasion.
Equipment
- Mixing Bowl
- Non-stick Skillet
- Electric Mixer
Ingredients
Crepe Batter
- 2 cups All-purpose flour Sieved to eliminate lumps.
- 3 cups Whole milk Adds richness and moisture.
- 4 large Eggs For binding and richness.
- 4 tablespoons Granulated sugar Sweetens the crepes.
- 1/2 teaspoon Salt Enhances flavors.
- 4 tablespoons Unsalted butter Melted and cooled slightly.
Filling
- 2 cups Heavy whipping cream For layering in the cake.
Optional Flavoring
- 1 tablespoon Lemon zest For a refreshing taste.
- 1/4 cup Cocoa powder For a chocolate touch.
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk until well blended.
- In a separate bowl, whisk together the eggs and milk. Gradually pour this mixture into the dry ingredients while whisking continuously to avoid lumps.
- Add the melted butter to the batter and stir well. Let the batter rest for about 30 minutes.
- In a mixing bowl, whip the heavy cream until soft peaks form. Add sugar or flavoring to taste if desired.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter onto the skillet and swirl to cover the bottom.
- Cook the crepe for about 1-2 minutes until edges lift. Flip and cook for an additional minute. Transfer to a plate and stack.
- Spread a thin layer of whipped cream on top of each crepe as you layer them.
- Refrigerate the assembled cake for at least 2 hours to set.
- Garnish with additional whipped cream, fresh fruit, or cocoa powder before serving.
Notes
Store leftovers in the refrigerator for up to three days. You can freeze the assembled cake for up to a month.