Crepe Cake

A crepe cake is a tall dessert made by stacking thin, flat crepes with layers of sweet filling. This version uses a rich cream cheese and condensed milk frosting between each layer. The process takes a bit of patience at the stove, but the result is a visually striking dessert.

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You need about 45 minutes of active time to blend the batter, cook the crepes and whip the frosting. The cake then needs to rest in the refrigerator for several hours so the filling can firm up. This chilling time makes it a smart choice when you need a dessert you can prepare a day ahead.

Essential Ingredients

• Eggs: Use large eggs at room temperature so they blend smoothly into the milk and butter.
• Milk: Two percent milk works well, but whole milk is also a fine choice for the batter.
• Butter: Unsalted butter lets you control the sodium. You will need it melted for the batter and softened for the filling.
• Sweetened condensed milk: This provides the sweetness for the frosting. Do not confuse it with evaporated milk.
• Cream cheese: Use full-fat block cream cheese. It must be very soft before you add it to the mixer.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Make the crepe batter: Combine the water, milk, eggs, melted butter, flour, sugar and salt in a blender. Blend the mixture until there are no dry spots left.

Cook the crepes: Heat a non-stick skillet over medium heat and grease it lightly. Pour in a small amount of batter and swirl the pan to coat the bottom. Cook each side for about 30 seconds until golden brown, then let them cool.

Whip the filling: Beat the softened butter and condensed milk together until light and fluffy. Slowly mix in the softened cream cheese and vanilla extract until the frosting is smooth.

Assemble the cake: Place a single crepe on a plate and spread a thin layer of filling over it. Continue stacking crepes and filling until you use all the ingredients.

Chill before serving: Place the cake in the refrigerator for at least 6 hours. The cold temperature sets the frosting so the cake holds its shape when you slice it.

Serving Ideas

Serve cold slices with fresh berries or a light dusting of powdered sugar.

Storing & Reheating

Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can freeze individual slices wrapped tightly in plastic wrap for up to 1 month. Thaw slices in the refrigerator overnight before eating.

FAQ

Why are my crepes tearing when I flip them?

Crepes tear if they are not cooked enough on the first side or if the pan is too dry. Wait until the edges look crisp and release easily from the pan before flipping.

Can I use a hand mixer for the frosting?

Yes, a hand mixer works. It might take a few extra minutes to get the butter and condensed milk fully whipped and lightened in color.

Do I have to wait 6 hours to cut the cake?

The filling is very soft right after mixing. If you cut the cake immediately, the layers will slide and the filling will squeeze out the sides.

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📖 Recipe Card

Crepe Cake

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• Author: Emma Taylor
• Total Time: 45 minutes
• Yield: 1 9-inch cake 1x

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Description

Thin French crepes stacked high with a smooth cream cheese and condensed milk frosting.

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Ingredients

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• 1/2 cup warm water (120 ml)
• 1 cup 2% milk (240 ml)
• 4 large eggs
• 4 tablespoons unsalted butter, melted (57 g), plus extra for the pan
• 1 cup all-purpose flour (120 g)
• 2 tablespoons granulated sugar (25 g)
• 1/8 teaspoon salt
• 1 cup unsalted butter, softened (226 g)
• 12 ounces sweetened condensed milk (340 g)
• 8 ounces cream cheese, softened (226 g)
• 2 teaspoons vanilla extract (10 ml)

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Instructions

1. Place the warm water, milk, eggs, melted butter, flour, sugar and salt into a blender. Blend until the batter is smooth, scraping down the sides with a spatula if needed.
2. Heat a 9-inch (23 cm) non-stick skillet over medium heat. Melt a small amount of butter in the pan to coat the bottom.
3. Pour about 3 tablespoons of batter into the hot skillet. Swirl the pan immediately so the batter forms a thin, even circle.
4. Cook for 30 seconds until the bottom is lightly golden. Flip the crepe with a thin spatula and cook the second side for another 30 seconds.
5. Transfer the cooked crepe to a cutting board. Repeat with the remaining batter, letting the crepes cool to room temperature before stacking.
6. Beat the softened butter and sweetened condensed milk in a stand mixer on high speed for 7 minutes until light and airy.
7. Reduce the mixer speed to medium-high. Add the softened cream cheese one tablespoon at a time, mixing until smooth. Stir in the vanilla extract.
8. Place one cooled crepe on a serving plate. Spread about 3 tablespoons of the cream cheese filling evenly over the crepe. Repeat this process to stack all the crepes and filling.
9. Cover the cake loosely and refrigerate for at least 6 hours to allow the frosting to firm up before slicing.

Notes

• The batter needs to be very thin to spread quickly in the pan. If it seems too thick, let it rest for a few minutes before cooking.
• Chilling the cake is a required step. The filling is soft at room temperature and the layers will slide apart if you try to cut it right away.
• You can make the crepes a day in advance. Store them stacked with a piece of parchment paper between each one in an airtight container in the fridge.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: French American