Crepe cakes are usually not my favourite, but this strawberry and cream crepe cake…I am in love with it.
The crepe cakes I’ve tried always just lacked flavour, which is the main reason why I never loved them.
BUT THIS ONE, the flavour was great, it was so soft, and it also smelt so good too!
Ingredients for the crepes
Here are the ingredients you are going to need to make the crepes:
- Milk – whole milk is best to use.
- Butter – I like to use unsalted so that I can control the amount of salt in the recipe, but salted works too. Just make sure not to add any extra salt.
- Vanilla – for flavour.
- Plain flour – also known as all-purpose flour.
- Corn flour – this helps give you softer crepes. If you don’t have any, you can just replace it with plain flour, but I do recommend using it.
- Granulated sugar – caster sugar works too.
- Salt – to help enhance the flavours. If you’re using salted butter don’t add this.
How many crepes does this recipe make?
Here’s the thing, it’s a little hard for me to say how many crepes you will get, because it just depends.
You might be using a pan that is bigger than mine or maybe smaller. Or you might make thinner or thicker crepes than mine were. So it’s hard to say exactly.
For me, I ended up getting 30 crepes. I only used 24 for the cake, but I made 30. This was with a pan that was around 7 inches. But again, it depends, you might get more or less.
Side note, 30 crepes is a lot. You absolutely don’t have to make as many. I just wanted a cake with a lot of layers.
You can either make bigger crepes than I did, so that you don’t have as many layers. Or you could also just half the recipe!
Half of the recipe
Just so you don’t have to do the maths, here’s the measurements you are going to need if you want to make half the recipe!
For the crepes:
- 3 eggs
- 260ml milk
- 40g unsalted butter
- 1/2 tablespoon vanilla extract
- 75g plain flour
- 15g corn flour
- 30g granulated sugar
- 1/8 teaspoon salt
For the whipped cream:
- 400ml double cream
- 100g icing sugar
- 1/2 tablespoon vanilla extract
Tips on making the crepes
Don’t over mix the batter
Over mixing the batter can cause too much gluten to form, which will give you chewy rubbery crepes…we don’t want this.
So make sure to mix just until everything is combined, there will be lumps but this is ok.
Sieve the batter
We want to get out all of the lumps before cooking the crepes, so make sure to pour the batter through a sieve.
Side note, I whisked my batter by hand but you could just do it in a blender. This way, there won’t be lumps so you can skip the sieving.
Let the batter rest
Resting the batter before cooking the crepes will give the gluten a chance to relax, which will give you much softer crepes.
Don’t try skipping this, it makes a big difference.
1 hour in the fridge is great!
Keep the crepes thin
I’ve learnt that with crepe cakes, the texture and taste of them is so much better when the crepes are thin.
When the crepes are too thick, the cake still tastes good, but it just isn’t as soft. I feel like the softness is the best part.
So try to keep them thin.
Don’t cook them for too long
This is up to personal preference to be honest.
I only cook my crepes for around 30 seconds on each side. As soon as they start browning slightly, I take them off the heat.
I just think the inside of the cake looks nicer when the crepes are a light colour, but you can cook your crepes however you like.
Stacking the cake
To put the cake together, here’s how I did it:
- I did 6 layers of crepes, with a thin layer of whipped cream in between each layer.
- I added another layer of whipped cream on top of this, then placed my strawberry slices onto this, then I added same more cream.
- I repeated all of this two more times, then I finished it off by adding another 6 layers of crepes with whipped cream between each layer.
I hope this makes sense, I’m finding it very hard to describe how I stacked it.
Anyway I digress, that’s how I stacked the cake. You can stack it however you want. If you want more layers of strawberries, add more. You don’t need to do it exactly how I did it!
The whipped cream
I filled this cake with whipped cream.
Out of the crepe cakes I’ve tried, I’ve found that the ones filled with whipped cream always taste best, so that’s what I went with.
How to make the whipped cream
To make it, all you need is:
- Double cream – whipping cream works too.
- Icing sugar – also known as powdered sugar. Make sure to use this and not regular sugar, it will taste gritty if you use granulated or caster sugar.
To make it, all you need to do is throw the 3 ingredients into a bowl and whip just until soft peaks form.
As you spread the whipped cream onto the crepes, the movement you are doing is going to thicken the cream more. That’s why you want soft peaks instead of firm peaks!
Side note, I used an electric mixer to do this. We are making a lot of whipped cream, so if you have an electric hand or stand mixer, I recommend using it.
It can be done by hand, but it will need A LOT of aggressive whisking, your arms will be exhausted. But you could see this as a fun little challenge.
How to fix over whipped cream
If you feel like you have over whipped your cream DON’T WORRY it is fixable.
As long as the cream hasn’t turned into butter, it’s easy to fix.
Just pour in some more cream and mix this in, by hand. Keep repeating this until the cream goes back to soft peaks.
Chilling the cake before cutting
Ok so the process of making this cake does take some time. So I know once it’s done you might want to cut into it right away.
Don’t do it.
The whipped cream will be a little too soft at first, so if you try cutting into it straight way, the layers will just slide around and it will end up looking a little messy.
ALSO as the cake chills, the crepes will soften a little, which will make it taste so much better.
So make sure to chill it. 30 minutes – 1 hour is good enough!
Here are some other cake recipes I think you might like:
Cream Crepe Cake
- For the crepes:
520ml warm milk
80g unsalted butter, melted
1 tablespoon vanilla extract
150g plain flour
30g corn flour
60g granulated sugar
1/4 teaspoon salt
- For the whipped cream:
800ml double cream
200g icing sugar
1 tablespoon vanilla extract
Plus some strawberries, cut into slices (you can use as many or as little strawberries you want, I used 2x400g packets)
- Making the crepe batter:
- In a bowl or jug, whisk together the eggs, milk, melted butter and vanilla.
- In a separate large bowl, whisk together the plain flour, corn flour, sugar and salt. Pour the wet mixture into this and whisk just until everything is combined. At this point it will be lumpy, this is ok.
- Pour this batter through a sieve to get rid of the lumps, then cover and leave the batter in the fridge for 1 hour.
- Cooking the crepes:
- Once the batter has rested, take it out of the fridge, give it a stir then start making the crepes.
- Place a pan on medium heat. Once the pan has heated up, add some of the crepe batter onto it. Immediately swirl the pan around so that the crepe batter covers the surface of it. Try not to add too much batter to the pan, you want the crepes to be thin.
- These don't need to be cooked for too long, about 30 seconds on both sides. They're done when both sides start gaining a light brown colour.
- Repeat this until you have used all of the crepe batter.
- Making the whipped cream:
- In a large bowl, add the double cream, icing sugar and vanilla extract.
- Whip this until soft peaks form. Keep this in your fridge until you're ready to use it.
- Assembling the cake:
- Once your crepes have cooled completely you can start putting everything together.
- You can stack your crepes however you want, I did 6 layers of crepes, with a thin layer of the whipped cream between each layer, then added a layer of strawberries on top. I repeated this 2 times, then finished with another 6 layers or crepes with cream in between each layer.
- At this point decorate however you want, I just covered the cake in the remaining whipped cream and added a swirl on top.
- Leave this to set up in the fridge for at least 30 minutes, then cut into it and enjoy!