The Easiest Crepe Cake Recipe (Layers of Cream and Fruit!)

This Crepe Cake is a delicious dessert that combines the delicate elegance of crepes with a tasty cream filling and vibrant bursts of fresh fruits. With its stunning layers and delicious flavors, this crepe cake is sure to impress your guests! It's light and delicious with a tasty cream that goes beautifully with the fruits for a fresh and refreshing summer dessert!

The bright fruits that garnish each layer, however, are the true stars of this beautiful dessert! Picture the vibrant colors of ripe kiwis, their cooling sweetness blending with the tangy tones of juicy strawberries, and the flavor explosion from luscious raspberries. It's absolutely delicious.

Whether you're celebrating a special occasion or simply indulging in a sweet treat, this crepe cake is a showstopper that will leave a lasting impression. With minimal prep time, you're going to end up with a dessert that everyone is bound to fall in love with!

What's best is that this case is absolutely perfect for just about any occasion and it's quite easy to make too! All you need are some simple pantry-staple ingredients, and you'll be able to make the most beautiful and delicious dessert you've ever had. 

Want to learn how to make this crepe cake? Then keep on reading!

What is Crepe Cake?

Crepe cakes, also known as mille crepes or gâteau de crêpes in French, are desserts made up of many layers of thin crepes stacked together with a filling or icing between each layer. Crepes used in a crepe cake are often very thin and delicate, giving the dessert a light and airy texture.

To make a crepe cake, a mixture of eggs, milk, flour, and occasionally extra components such as sugar or flavorings is cooked into thin crepes. In order to stack the crepes, a layer of filling or icing is placed between each one.

Depending on the intended flavor profile of the cake, different fillings may be used, ranging from salty cheese or cream cheese to sweet options like whipped cream, pastry cream, or fruit compote.

The layering technique is continued until the cake reaches its desired height, and then additional decorations, such as powdered sugar, fresh fruit, chocolate shavings, or sauce drizzles, are frequently added to the top of the crepe cake.

Crepe cakes are loved for their visually attractive appearance, and when they are cut, the piled layers form a lovely pattern. They provide a delicate and elegant dessert experience by balancing the richness of the filling with the lightness of the crepes, creating a pleasing harmony of tastes and sensations.

What Makes This Crepe Cake Recipe Special?

Elegant: These crepe cakes are definitely a luxurious dessert. The delicate and thin layers stacked together give this airy dish a refined look and fantastic texture. 

Customizable: Once you know how to make basic crepes, the taste combinations are almost endless! Try different fillings, fruit toppings, or even chocolate. 

Delicious: This crepe cake recipe is absolutely scrumptious! Rich and decadent crepe layers combine with sweet and fruity filling to make this delicious dessert. 

What You Need to Make Crepe Cake at Home

All you need are some simple, pantry-staple ingredients to make this delicious crepe cake at home. Here's everything you'll need: 

For the Crepe Batter:

• Milk: The first ingredient we'll need is some milk. Use whole milk instead of skim or 2%; the additional fat content will help give us a rich taste. 
• Eggs: Next we need a few large eggs to make our crepe batter. They also give the crepes a rich taste while providing them with some moisture. 
• Olive oil: A little bit of olive oil in the batter will give the crepes a lot of moisture and tenderness. It's also a great source of antioxidants! This is a better option than using unsalted butter since it'll reduce the overall calories in this delicious dessert.
• Flour: All-purpose flour will be the base of our batter. I always use organic flour when I can, but storebought works as well!
• Baking powder: Adding some baking powder to the batter will make the crepes tender and light. It also gives us consistent results when cooking the crepes. 
• Salt: We'll also be using some sea salt or kosher salt. It'll help bring out the flavors in the other ingredients and balance out some of the sweetness. 

For the Crepe Cream:

• Cottage cheese: We'll be using cottage cheese as the base of our crepe cream. It has a slightly tangy flavor that goes perfectly with the sugar and vanilla. 
• Heavy whipping cream: Whipping cream will help make our crepe cream light and fluffy. It also adds a nice rich taste to the cottage cheese. 
• Baker's sugar: Next we're going to use some baker's sugar to introduce a little sweetness. You won't need to beat it as long as regular sugar either, which will give us a lighter cream. 
• Vanilla extract: Lastly, we need some pure vanilla extract for our crepe cream. It has a slightly floral scent and earthy sweetness that is perfect for our cream. 

Fruits For the Crepe Cake

• Kiwis: The first fruit we'll use in our crepes is kiwis. They are a visually stunning green color and moist with just the right amount of tang. 
• Strawberries: Next, strawberries will give us a very nice natural sweetness and fragrance. They also contrast visually with the kiwis very nicely. 
• Raspberries: Raspberries add a burst of intense and distinct flavor to our crepes. They have a slightly tangy and tart flavor profile that pairs well with the other fruits. 

How to Make Crepe Cake (Step-by-Step)

Making this delicious and beautiful crepe cake is easier than you think. Here's how to make it step by step: 

How to Make Crepes

Combine the dry ingredients, flour, salt, and baking powder, and set aside.

Combine the wet ingredients in a medium bowl: milk, eggs, and olive oil. Whisk with a hand mixer for a minute or until well combined.

Next, add the dry ingredients in 3 additions, mixing them at the lowest mixing speed. The batter should be smooth with no lumps and thicker than regular crepe batter for Nalisniki.

Use a crepe maker or regular 9-inch pan or nonstick skillet to cook crepes on medium heat. To make paper-thin crepes, place a dollop of batter in the pan then quickly rotate it to make an even layer. 

Remove them from the frying pan and layer the crepes into 3 or 4 stacks for faster cooling. Let the crepes cool on a cooling rack completely before frosting.

While the crepes are cooling, prepare the fruit. Rinse and pat dry fruits with a paper towel. Slice strawberries and kiwi into very thin slices and set aside.

How to Make Crepe Cream

Combine 2 tablespoon of hot boiling water with 1 packet of gelatin, stir until dissolved, and set aside to cool before adding to the cream.

Next, grind cottage cheese in a meat grinder or puree in a food processor to break down large lumps of cheese and set aside.

Pour heavy cream into a medium bowl, blender, or bowl of a stand mixer with a whisk attachment and beat until it thickens, then set it aside.

Add cottage cheese, baker's sugar, and vanilla extract to the beaten heavy cream. Beat everything on high until well incorporated and thickened (about 2 – 3 minutes). Scrape down the sides of the bowl with a rubber spatula. 

Reduce mixing speed to low and add cooled gelatin in 2 additions, mixing until all is well incorporated.

How to Assemble Crepe Cakes

Place the cooled crêpes onto a cake platter. Spread 2 tablespoons of cream, scatter fruit slices, and gently sink them down into the cream.

Then add and spread another 2 tbsp. of cream on top of the fruits. Then place another crepe on top of the cream.

Repeat these steps until you reach your desired height.

Spread the top of the cake with cream and top the edge of the cake with strawberries cut in half, then raspberries.

Then place kiwi wedges in the center of the cake. I cut a kiwi in half and then into wedges to shape a flower as shown below.

Chill the cake in the fridge for about four hours or overnight before serving.

Your delicious Crepe Cake is ready to be served!

Tips for Making the Best Crepe Cake Ever

Let the Crepe Batter Rest: After preparing the crepe batter, it's beneficial to let it rest for about 15 to 30 minutes. This lets the flour hydrate fully and ensures a smoother consistency for the batter.

Stack Crepes with Parchment Paper: To prevent the crepes from sticking together or tearing while assembling the crepe cake, place a sheet of parchment paper between each crepe layer.

Decorate Just Before Serving: If you plan to decorate the top of the crepe cake with fresh fruits or other garnishes, it's best to do so just before serving. This ensures that the fruits remain fresh and vibrant.

Recipe Variation Ideas for Crepe Cake

This crepe cake is absolutely perfect as is, but if you're looking to customize it you absolutely can! It's super versatile with tons of options. Here are some of my favorite ones:

Filling Variations:

• Lemon mascarpone cream: Replace the cottage cheese in the cream filling with mascarpone cheese and add freshly grated lemon zest for a tangy and creamy twist.
• Chocolate ganache: Prepare a smooth and rich chocolate ganache by melting dark chocolate with heavy cream. Replace ¼ cup of flour with ¼ cup of cocoa powder. Spread the ganache between the crepe layers for a decadent chocolatey filling. 
• Nutella and banana: Alternate layers of crepes with a spread of Nutella and sliced bananas for a delightful combination of chocolate, hazelnut, and fresh fruit.
• Matcha mille crepe cake: You can also add some matcha powder to the crepe batter itself or the filling for a delicious matcha crepe cake.

Fruit Combinations:

• Berries: Use a variety of fresh berries such as blueberries, blackberries, and raspberries in addition to strawberries for a vibrant and flavorful crepe cake bursting with different berry notes.
• Tropical: Incorporate tropical fruits like mangoes, pineapples, and passion fruit in between the crepe layers for a refreshing and exotic twist.
• Citrus version: Add segments of orange, grapefruit, or segments of other citrus fruits for a tangy and aromatic flavor profile.

Sauce or Syrup Drizzles:

• Raspberry coulis: Blend fresh raspberries with a bit of sugar and strain to create a smooth and vibrant raspberry sauce. Drizzle it over the assembled crepe cake for an extra burst of raspberry flavor.
• Salted caramel sauce: Make a homemade salted caramel sauce and drizzle it between the crepe layers for a sweet and savory combination.
• Passion fruit syrup: Create a tropical syrup by simmering passion fruit pulp with sugar and water. Pour the syrup over the cake for a tangy and tropical twist.

Additional Toppings and Garnishes:

• Whipped cream: Pipe rosettes or swirls of sweetened whipped cream on top of the cake for an added layer of creaminess and elegance.
• Toasted nuts: Sprinkle chopped toasted almonds, pistachios, or hazelnuts over the top of the cake for some delightful crunch and nutty flavor.
• Shredded coconut: Lightly toast shredded coconut and sprinkle it over the assembled cake for a tropical touch and additional texture.

Frequently Asked Questions

Can I Use a Different Type of Milk for the Crepe Cake Batter?

Yes, you can use alternative types of milk such as almond milk or soy milk. However, keep in mind that it may slightly alter the flavor and texture of the crepes.

Can I Substitute the Cottage Cheese in the Cream Filling?

If you're not a fan of cottage cheese, you can substitute it with an equal amount of mascarpone cheese or cream cheese for a richer and creamier filling.

Can I Make the Crepes Ahead of Time?

Absolutely! You can make the crepes in advance and store them in an airtight container in the refrigerator for up to 2 days. Just make sure they are completely cooled before stacking them to prevent them from sticking together.

Can I Use Frozen Fruits Instead of Fresh Ones?

While fresh fruits are recommended for their vibrant flavor and texture, you can use frozen fruits if fresh ones are not available. Thaw the frozen fruits and drain any excess liquid before using them in the crepe cake.

How Long Should I Chill the Crepe Cake Before Serving?

It is best to chill the crepe cake in the refrigerator for at least 4 hours or overnight to allow the flavors to meld and the cream to set properly. This will ensure a firm and sliceable cake.

Can I Customize the Fruits Used in the Crepe Cake?

Absolutely! Feel free to get creative and use your favorite fruits or a combination of fruits that you prefer. Some popular choices include blueberries, mangoes, or even passion fruit. Just ensure the fruits are sliced thinly for easier layering.

Can I Make Mini Crepe Cakes Instead of One Large Cake?

Absolutely! If you prefer individual portions, you can make mini crepe cakes by using smaller-sized crepes and layering them with the cream and fruits in individual serving dishes or molds. It can be a delightful presentation for your guests.

How to Store Leftover Crepe Cake

Leftover crepe cake can be stored in the refrigerator for up to three days, tightly wrapped in plastic wrap, or stored in an airtight container. To ensure that the cake stays fresh, keep it away from strong odors and moisture.

If you'd like to freeze leftovers, wrap them securely with plastic wrap or aluminum foil and place them into a freezer bag. The crepe cake can be frozen for up to three months. When ready to enjoy, simply thaw overnight in the refrigerator then warm them on the stove over medium-low heat and serve. 

Check out all the cake recipes HERE.

Similar Recipe You'll Love

• Authentic Nalisniki (Ukrainian Crepes with Cheese Filling)

Recipe Card

The Easiest Crepe Cake Recipe (Layers of Cream and Fruit!)

Valya's Taste of Home

This Crepe Cake is a delicious, beautiful dessert that combines the delicate elegance of crepes with a tasty cream filling and vibrant bursts of fresh fruits.

4.84 from 12 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Cake

Cuisine Italian

Servings 12

Ingredients

  

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Fruit Crepe Cake Batter Ingredients

• ▢ 2 ½ cups – organic whole milk
• ▢ 3 large – eggs (I used home-raised chicken eggs)
• ▢ ¼ cup – extra virgin olive oil
• ▢ 3 cups – organic all-purpose flour
• ▢ ⅛ tsp. – baking powder
• ▢ ¼ tsp. – sea salt

Fruit Crepe Cake Cream Ingredients

• ▢ 3 cups – cottage cheese
• ▢ 3 cups – heavy cream
• ▢ 1 cup - bakers sugar (or granulated sugar processed in the food processor)
• ▢ 1 tsp. – pure vanilla extract

Fruits For the Crepe Cake

• ▢ Kiwis
• ▢ Strawberries
• ▢ Raspberries

Read More

Instructions

 

How to Make Crepes

• ▢
  Combine the dry ingredients, flour, salt, and baking powder, and set aside.
• ▢
  Combine the wet ingredients in a medium bowl: milk, eggs, and olive oil. Whisk with a hand mixer for a minute or until well combined.
• ▢
  Next, add the dry ingredients in 3 additions, mixing them at the lowest mixing speed. The batter should be smooth with no lumps and thicker than regular crepe batter for Nalisniki.
• ▢
  Use a crepe maker or regular 9-inch pan or nonstick skillet to cook crepes on medium heat. To make paper-thin crepes, place a dollop of batter in the pan then quickly rotate it to make an even layer.
• ▢
  Remove them from the frying pan and layer the crepes into 3 or 4 stacks for faster cooling. Let the crepes cool on a cooling rack completely before frosting.
• ▢
  While the crepes are cooling, prepare the fruit. Rinse and pat dry fruits with a paper towel. Slice strawberries and kiwi into very thin slices and set aside.

How to Make Crepe Cream

• ▢
  Combine 2 tablespoon of hot boiling water with 1 packet of gelatin, stir until dissolved, and set aside to cool before adding to the cream.
• ▢
  Next, grind cottage cheese in a meat grinder or puree in a food processor to break down large lumps of cheese and set aside.
• ▢
  Pour heavy cream into a medium bowl, blender, or bowl of a stand mixer with a whisk attachment and beat until it thickens, then set it aside.
• ▢
  Add cottage cheese, baker's sugar, and vanilla extract to the beaten heavy cream. Beat everything on high until well incorporated and thickened (about 2 – 3 minutes). Scrape down the sides of the bowl with a rubber spatula.
• ▢
  Reduce mixing speed to low and add cooled gelatin in 2 additions, mixing until all is well incorporated.

How to Assemble Crepe Cakes

• ▢
  Place the cooled crêpes onto a cake platter. Spread 2 tablespoons of cream, scatter fruit slices, and gently sink them down into the cream.
• ▢
  Then add and spread another 2 tbsp. of cream on top of the fruits. Then place another crepe on top of the cream.
• ▢
  Repeat these steps until you reach your desired height.
• ▢
  Spread the top of the cake with cream and top the edge of the cake with strawberries cut in half, then raspberries.
• ▢
  Then place kiwi wedges in the center of the cake. I cut a kiwi in half and then into wedges to shape a flower as shown below.
• ▢
  Chill the cake in the fridge for about four hours or overnight before serving.
• ▢
  Your delicious Crepe Cake is ready to be served!

Notes

Heat the knife in a tall cup of hot water for clean and beautiful slices. Rinse knife in between cuts.

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This recipe was originally posted on June 23, 2017, and updated for a better user experience. The post may contain affiliate links. Read my disclosure.