I made this crepe cake for my family on a weekend and it was perfect. We had it while we’re all lounging around in the living room, playing with the kids. The boys have a habit of wearing costumes now; and their Dad actually bought them pirate hats to complete the ensemble. My husband and I loved playing as their captives because they always say they’re “good pirates” so they will treat their captives with kindness. After playing, I served them a slice each of this crepe cake and they just loved it!
See what our friends from Completely Delicious have to say about this recipe:
“The finished product looked absolutely stunning and tasted divine. I had two large slices and would have had more (it was my birthday after all) but it was too rich to go on. If you’re planning on making a crepe cake of your own, and I suggest that you do, I would highly recommend using this recipe.”
This crepe cake recipe is perfect for me so I didn’t change anything. I just added a few of our favorite things, but those are the only changes I made. This is perfect just the way it is!
Ingredients
For the crepes batter:
6 tablespoon Land O Lakes unsalted butter
3 cups Borden whole milk
6 Eggland’s eggs
1 1/2 cups Gold Medal all-purpose flour
7 tablespoon Domino sugar
pinch salt
For the pastry cream:
2 cups Borden whole milk
1 tablespoon McCormick vanilla extract
6 egg yolks from Eggland’s
1/2 cup Domino sugar
1/3 cup Argo cornstarch, sifted
3 1/2 tablespoon Land O Lakes butter
Sweetened whipped cream
2 cups Borden heavy whipping cream
3 tablespoons Domino sugar
1 teaspoon McCormick vanilla extract
Instructions
For the crepes:
Cook the butter in a saucepan over medium heat until it turns a light brown color. Set aside. In another pan heat the milk over medium high heat until steaming (do not bring to a boil). Set aside and let cool for 10 minutes. Meanwhile, in a stand mixer mix together the flour, sugar, eggs, and salt. Slowly add the hot milk and the brown butter while mixing. Pour into a bowl, cover, and refrigerate overnight.
To make the crepes, bring the batter to room temperature. Place a non-stick or seasoned 9 inch saute pan over medium heat. Brush with oil or melted butter. Add 3 tablespoons batter and swirl it around until it completely covers the bottom of the pan. Cook until the edges turn light brown, loosen with a spatula and flip over. Cook the other side for only 10 seconds. Flip out onto a plate lined with parchment paper. Repeat until you have 20 crepes, or run out of batter.
For the pastry cream:
Bring the milk just to a boil. Remove from heat and stir in vanilla. Let stand for 10 minutes. In a medium saucepan combine the egg yolks, sugar, and corn starch. Slowly add all of the hot milk, whisking continuously. Place the pan over high heat and bring the mixture to a boil, still continuing to whisk. The mixture will thicken in 1-2 minutes. Once it is thick, immediately remove from heat, and stir in butter. Pour into a shallow dish and refrigerate until chilled (can be chilled overnight along with the batter)
For the sweetened whipped cream:
When ready to assemble the cake, make sweetened whipped cream. Beat the heavy whipping cream at high speed for several minutes until stiff. Add the sugar and vanilla. Fold the whipped cream into the pastry cream and mix until smooth and incorporated.
*To assemble the cake, begin by placing a crepe down on your display plate or cake stand. Spread a thin layer of the pastry cream onto the crepe. Cover with a crepe and repeat with all twenty crepes, ending with the prettiest crepe on top. Chill for at least 2 hours. Bring the cake back up to room temperature slightly before slicing.
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Quick Tip: Sprinkle with powdered sugar and garnish with berries, if desired.
Thanks again to Completely Delicious for this amazing recipe.
