Deliciously Fluffy Crêpe Cake You Can’t Resist!
This crêpe cake is an indulgent yet elegant dessert, showcasing layers of delicate crêpes and silky vanilla pastry cream.
Equipment
- Saucepan
- Mixing bowl
- non-stick skillet
- Serving platter
Ingredients
For the Pastry Cream
- 4 large Egg Yolks Substitute with egg substitutes for vegan options.
- 1/4 cup Cornstarch No common substitutes available.
- 1/4 teaspoon Kosher Salt Adjust table salt amount if used.
- 1 cup Granulated Sugar Can substitute with coconut sugar.
- 2 cups Whole Milk Replace with almond or oat milk for dairy-free version.
- 1/2 cup Unsalted Butter Use dairy-free margarine as a substitute.
- 1 teaspoon Pure Vanilla Extract Use vanilla bean paste for more intense flavor.
For the Crêpes
- 1 cup All-Purpose Flour Substitute with gluten-free flour.
- 1 teaspoon Baking Powder Can omit as crêpes do not need leavening.
For the Whipped Topping
- 1 cup Heavy Cream Coconut cream can be swapped for dairy-free version.
- 2 tablespoons Confectioners' Sugar Use any sweetener of choice if avoiding refined sugar.
For the Topping
- 2 cups Fresh Berries (Blackberries, Blueberries, Raspberries) Any seasonal fruit can be used.
Instructions
How to Make Crêpe Cake
- In a saucepan, combine large egg yolks, cornstarch, kosher salt, half the sugar, and whole milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and mix in the unsalted butter and pure vanilla extract. Chill the mixture for at least 2 hours until it is fully cooled.
- In a mixing bowl, whisk together all-purpose flour, the remaining sugar, and salt. Whisk in the eggs, melted butter, and milk until the batter is smooth. Allow the batter to rest for 30 minutes. Heat a non-stick skillet and cook each crêpe for about 1-2 minutes on each side until golden brown.
- Place one crêpe on a serving platter and spread a layer of chilled pastry cream over it. Repeat this process, layering crêpes with pastry cream until all are used, finishing with a crêpe on top.
- In a mixing bowl, beat the heavy cream with confectioners' sugar and vanilla extract until fluffy. Spread the whipped cream over the top layer of the crêpe cake and garnish with fresh berries.
- Refrigerate the assembled crêpe cake for at least 4 hours, or preferably overnight. This allows the layers to meld together beautifully for easier slicing.
Notes
Serve drizzled with chocolate sauce for an extra touch of indulgence.