Crepe Cake
Tender crepes layered with creamy frosting, crowned with more cream and fresh berries, creates an impressive dessert with a delicate texture and subtle sweetness.
Servings: 10 people
Ingredients
For the Crepes:
- 4 large eggs
- 2 cups whole milk
- 1/2 cup water
- 4 tablespoons melted butter
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- avocado oil or other neutral oil, for coating pan (see recipe note #1)
For the Frosting:
- 3 cups heavy whipping cream cold
- 1 1/2 cups mascarpone cheese cold
- 1 1/2 cups powdered sugar sifted
- 2 teaspoons vanilla extract
For the Topping
- 1 cup fresh berries blueberries, raspberries, strawberries or a combination
- powdered sugar for dusting cake, optional
Instructions
To Make the Crepes
- In a blender combine eggs, milk, water, melted butter, flour, sugar and salt; blend until smooth (10-20 seconds). Refrigerate for at least 1 hour. (Recipe note #2)
- When ready to cook crepes, place a plate near cooktop and heat an 8-inch carbon steel or nonstick skillet over medium heat until hot. Brush a thin layer of oil on bottom of pan. Scoop or pour 3-4 tablespoons (scant 1/4 cup) of batter into center of pan; tilt and swirl pan to spread batter in a thin, even layer. Cook 40 to 60 seconds, until top looks dry and bottom is lightly golden brown. (Or up to 2 minutes for a deep golden brown.) Flip with thin spatula and cook 20 to 30 seconds more or until lightly golden brown. Transfer to clean surface to cool.
- Repeat with remaining batter. Cover crepes lightly to cool to room temperature before assembling cake. (Or let cool then stack with parchment paper between; cover tightly and refrigerate up to 1 day in advance of assembling cake.) You'll have 20+ crepes - freeze any extras or enjoy them as a cook's treat!
To Make the Frosting
- Add heavy cream, mascarpone, sugar and vanilla extract to the bowl of a stand mixer fitted with the wire whip attachment (or in a large mixing bowl using a handheld mixer), whip on high until stiff peaks form, 2 to 3 minutes. Refrigerate until ready to use (up to 2 days in advance).
To Assemble Crepe Cake
- Place one crepe on a cake platter or flat serving plate. Scoop ~3 tablespoons of frosting into the center and spread in an even layer all the way to the edges. Repeat with remaining crepes, leaving the top crepe unfrosted. (Reserve enough frosting - refrigerated in an airtight container - to finish the cake just before serving.) Lightly cover cake with plastic wrap and refrigerate for at least 2 hours and up to overnight.
- Just before serving, spread desired amount of reserved frosting over the center of the cake top in decorative swirls and arrange fresh berries on top. Finish the cake with a dusting of powdered sugar. (Add a small scoop of powdered sugar to a fine mesh strainer and tap the side lightly over the cake top.) Carefully slice cake into wedges, starting at the center, with a thin, sharp knife; serve.
Video
Notes
- Oil is a convenient alternative to butter when making crepes as butter has a tendency to burn. If you want to use butter, I recommend clarifying it first so it has a higher smoke point. See this post on how to clarify butter.
- Refrigerating crepe batter allows the flour to absorb the liquid. Leftover batter will last up to 2 days in the refrigerator.
- You may have leftover frosting (better too much than not enough!). Store it covered in the refrigerator for up to 2 days.
- Store leftover cake, covered in the refrigerator, for up to 2 days.
Nutrition
Calories: 669kcal | Carbohydrates: 45g | Protein: 11g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 207mg | Sodium: 152mg | Potassium: 207mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1856IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg
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