Crepe Cake

Indulge in the delight of this Crepe Cake, where thin crepe layers are filled with creamy mascarpone filling. This cake is light, fluffy, and with a delicious texture and taste.

Each layer of this Crepe Cake whispers elegance and every bite melts in your mouth.

This cake is also known as mille crepe cake or Gâteau de Crêpes in French. This dessert masterpiece combines the delicate texture of crepes with a rich, creamy mascarpone filling, layering on top of each other offering a symphony of flavors that captivate the senses.

Whether you’re celebrating a special occasion or simply treating yourself to something extraordinary, the Crepe Cake promises to elevate your dessert experience.

The Best Crepe Cake Recipe

Creating a Crepe Cake is an artful process that requires patience and precision. It’s also super fun

In this post I’ll guide you through each step to ensure your creation is as stunning as it is delicious.

Please find ingredient amounts on the bottom of the page, and the instruction pictures right below.

Make the Crepe Batter

Place the whole milk and water in the microwave and heat up until lukewarm, about 100ºF.

Add the eggs to a blender, and blend for a few seconds. Then, add the water and milk, melted unsalted butter, flour, sugar, vanilla, and salt to the blender. Blend until well combined.

Scrape the sides of the blender and blend for a few more seconds.

Cover the batter and place it in the fridge to rest for at least 30 minutes, and up to 2 days. Resting the batter will prevent the crepes from tearing when cooking. I like to transfer the batter to a different bowl before storing, but you can keep it in the blender if you prefer. Just make sure to cover it.

Cooking the Crepes

Heat a 9” or 8” nonstick skillet over medium-high heat. Lightly grease with butter or oil, then pour in 3-4 tbsp of batter. You are looking for paper-thin crepes.

Swirl to spread evenly, and then cook for about 45 seconds.

Flip and cook for another 30-45 seconds until lightly golden. Time cooking on each side depends on how high the heat is.

Stack crepes between parchment paper until cooled.

This recipe makes about 20 crepes of about 9 inches each.

Make the Mascarpone Filling

Using a hand mixer or stand mixer, whip heavy cream with half of the powdered sugar until stiff peaks form.

In another bowl, combine room temperature mascarpone, remaining powdered sugar, and vanilla bean seeds if using, or vanilla extract. Mix until smooth.

Add half of the whipped cream to the mascarpone mixture, mix to combine. You can use the mixer for this part.

Then add the remaining whipped cream to the bowl, but this time fold with a spatula, until the mixture is creamy, fluffy, and smooth.

Assembling the Cake

Once all the crepes are cool and the filling is made, you can assemble the cake!

Place a crepe on a cake plate and spread 1 to 1 1/2 tbsp of mascarpone filling evenly using an offset spatula. Top with another crepe and repeat, alternating layers of filling and crepes until all are used.

To decorate, pipe whipped cream on top of the cake, then garnish with strawberries or other fresh berries, then dust with powdered sugar before serving.

Why You’ll Love This Crepe Cake

You will delight in the light, airy layers of crepes melded with the creamy mascarpone filling.

This Crepe Cake is not only a visual masterpiece but also a decadent treat that embodies sophistication and flavor. Perfect for any occasion, it’s sure to impress and satisfy your cravings for something extraordinary.

Tips and Tricks

• Resting the Batter: Allow the crepe batter to rest in the refrigerator for at least 30 minutes, and up to 2 days. This resting period helps the flour hydrate fully and reduces the likelihood of crepes tearing while cooking.
• Controlling Heat: Adjust the heat of your pan carefully. Medium heat to medium-high heat is ideal for cooking crepes. Too high heat can cause the crepes to brown too quickly and they can tear easily when that happens.
• Greasing the Pan: Use a small amount of butter or oil to grease the pan lightly before pouring each crepe. This prevents sticking and helps achieve an even, golden-brown color.
• Uniform Crepe Size: Measure the amount of batter you pour into the pan for each crepe. Aim for consistency in size to ensure uniform layers when assembling the cake.
• Stacking Crepes: As you cook each crepe, stack them on a parchment-lined tray. This prevents them from sticking together and makes them easier to assemble later.

Crepe Cake Variations

• Don’t have Mascarpone? You can use cream cheese instead.
• Make Chocolate Crepes! Add 2 tablespoons of cocoa powder to give this recipe a chocolately twist!
• Top with Lemon Curd: Want some more zing to this recipe! Top the cake with my delicious lemon curd! 
• Make it Gluten-Free: Swap out the all-purpose flour for your favorite 1 for 1 gluten-free flour! 

If you like this recipe…you’ll love these other ones!

• Cream Cheese Pound Cake
• Crème Brûlée Cheesecake
• Strawberry Shortcake
• Easy Tres Leches Cake
• Cannoli Cheesecake

I’d love to hear what you think! 

I love hearing feedback about my recipes so please let me know if you make it and tell me what you think! You can share photos with me on Instagram or Facebook!

Crepe Cake

Camila Hurst

Indulge in the delight of this Crepe Cake, where thin crepe layers are filled with creamy mascarpone filling. This cake is light, fluffy, and with a delicious texture and taste.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 40 minutes mins

Chill time 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American, French

Servings 10 servings

Calories 210 kcal

Ingredients

  

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Crepe Batter

• 1 1/2 cups whole milk 354 ml
• 1 cup water 240 ml
• 4 large eggs
• 6 tbsp butter melted (85 grams)
• 2 cups all-purpose flour 255 grams
• 1 tbsp granulated sugar 14 grams
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Mascarpone Filling

• 1 cup heavy cream 240 ml
• 1 1/3 cups powdered sugar divided (166 grams)
• 1 cup mascarpone cheese 240 grams
• 1/2 half of a vanilla bean split and seeded (see notes)
• 1/2 tsp vanilla extract or vanilla bean paste

To decorate

• 1/2 cup cold heavy whipping cream 120 ml
• Strawberries or other berries

Instructions

 

Crepe Batter

• This recipe makes about 20 crepes of about 9 inches each.
• Place the whole milk and water in the microwave and heat up until lukewarm, about 100ºF.
• Add the eggs to a blender, blend for a few seconds.
• Add the water, milk, melted butter, flour, sugar, vanilla, and salt to the blender.
• Blend until well combined.
• Scrape the sides of the blender and blend for a few more seconds.
• Cover the batter and place it in the fridge to rest for at least 30 minutes, and up to 2 days.
• Resting the batter will prevent the crepes from tearing when cooking.

To cook

• To cook the crepes, use a 9” or 8” non-stick pan.
• Heat over medium or medium high heat. You will have to control the heat during the frying process, to ensure the heat isn’t too high, or too low.
• Spread a tiny bit of butter on the hot pan, or spray with a very little coating of oil.
• Pour about 3 to 4 tablespoons of batter in the center of the pan, swirling it around to spread the batter on an even layer. Work quickly, because the batter will start to set quickly in the pan.
• Once the crepe is cooked on the bottom, use a spatula to flip it.
• Fry each crepe about 30 seconds to 45 seconds per side, until set and lightly golden.
• Place the crepe on a tray lined with parchment paper.
• Repeat with the remaining batter, lightly greasing the pan in between each crepe.
• You can stack the crepes right on top of each other.
• You can assemble the cake as soon as the crepes cool down, or you can wrap them in the parchment, and then in plastic wrap, and place in an air tight container in the fridge until ready to use. The crepes can last for up to 4 days in the fridge, or frozen for up to 2 months.

Mascarpone Filling

• Place the heavy whipping cream in a large bowl, and add half of the powdered sugar in.
• Whip with a mixer until the cream comes to stiff peaks, which should take about 3 to 4 minutes at medium speed.
• Set aside.
• Add the mascarpone cream to another bowl. Add the remaining powdered sugar, and the vanilla bean seeds, or vanilla extract.
• Beat on medium-low speed for 30 seconds, until incorporated.
• Add half of the whipped cream to the mascarpone mixture.
• Fold to combine.
• Add the remaining whipped cream and fold.

To assemble

• Place a crepe on top of a cake plate.
• Add about 1 to 1.5 tbsp of filling to the crepe, spread it out with a spatula on an even layer.
• Top with another crepe.
• Repeat alternating the mascarpone filling and crepes until you have used them all.

Whipped Cream

• Beat the whipping cream with a mixer for 2 to 3 minutes, until stiff peaks form. Place the whipped cream in a piping bag fitted with the tip of your choice, I used a 2D.

To decorate

• Pipe the whipped cream around the edges of the cake, and top with strawberries or other berries.
• Sprinkle with powdered sugar, slice and serve.

Storage

• Store the cake in the fridge, in an air tight container, for up to 4 days.

Notes

Vanilla bean seeds: you can skip the vanilla bean seeds and use simply vanilla extract or vanilla bean paste instead, as indicated in the ingredients list.

Nutrition

Serving: 1sliceCalories: 210kcal

Keyword cake, crepe

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