This crepe cake recipe is a delightful twist on a classic dessert. Layers of thin crepes filled with a creamy pastry cream make for a show-stopping treat that is perfect for any occasion. With a light and airy texture, this crepe cake is sure to impress your guests and satisfy your sweet tooth.

Preparation time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Serves: 8-10


  • For the Crepes:
  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 3 large eggs
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 2 tbsp melted butter
  • For the Pastry Cream:
  • 2 cups whole milk
  • 1/2 cup sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tsp vanilla extract


  1. In a blender, combine all the crepe ingredients and blend until smooth. Let the batter rest for 30 minutes.
  2. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter into the skillet and swirl to coat the bottom evenly. Cook each crepe for about 1-2 minutes per side, then transfer to a plate to cool.
  3. To make the pastry cream, heat the milk in a saucepan over medium heat until steaming. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt. Slowly pour the hot milk into the egg mixture while whisking constantly.
  4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract. Let the cream cool completely.
  5. To assemble the crepe cake, place a crepe on a serving plate and spread a thin layer of pastry cream over it. Repeat this process, stacking the crepes and cream until all the crepes are used up. The top layer should be a crepe.
  6. Chill the crepe cake in the refrigerator for at least 2 hours before serving. Garnish with powdered sugar, berries, or whipped cream, if desired.

Nutrition Information:

Calories: 250 || Carbohydrates: 30g || Protein: 7g || Fat: 11g || Fiber: 1g

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