Layered Crepe Cake Recipe

Make the batter

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar and 1/2 teaspoon salt until combined. In a separate bowl or large measuring cup, whisk 4 large eggs with 2 cups whole milk and 1 teaspoon vanilla extract. Gradually pour the wet mixture into the dry ingredients while whisking to form a smooth batter. Stir in 4 tablespoons melted unsalted butter. Batter should be thin and pourable; if there are small lumps, let rest 20–30 minutes or blend briefly with an immersion blender.

Cook the crepes

Heat a 8–10 inch nonstick skillet or crepe pan over medium heat. Brush the pan lightly with vegetable oil or melted butter. Pour about 1/4 cup (adjust slightly depending on pan size) of batter into the center and immediately tilt and swirl the pan to spread a thin, even layer. Cook until edges lift and underside is lightly golden, about 30–45 seconds, then flip with a spatula and cook the second side 10–20 seconds. Transfer to a plate and cover loosely with a towel to keep pliable. Repeat until you have 18–24 crepes (depending on thickness and desired cake height). Stack crepes separated by parchment if necessary to prevent sticking.

Cool crepes

Allow crepes to cool to near room temperature before assembling so the filling does not melt. If you need to speed this, spread them in a single layer on a large tray for air circulation.

Prepare base

Chill a mixing bowl and beaters for the best whipped cream results (10 minutes in freezer). Add 8 oz softened mascarpone cheese to the chilled bowl and whisk briefly to loosen. If using cream cheese, ensure it is very soft and free of lumps.

Whip cream and combine

Pour 2 cups cold heavy cream into the chilled bowl and begin whipping on medium speed. When the cream starts to thicken, add 1/2 cup powdered sugar, 1 teaspoon vanilla extract and 1 teaspoon lemon zest (optional) gradually. Continue whipping to medium-stiff peaks. Fold the whipped cream gently into the mascarpone until uniform and smooth. Taste and adjust sweetness with more powdered sugar if desired. Keep the filling chilled until assembly.

Optional thin jam layer

If using apricot jam or preserves, warm 3 tablespoons of jam gently in a small saucepan or microwave for a few seconds and strain if necessary to remove large bits. This will make it easy to spread a thin, even layer on crepes for extra flavor and to help seal the cake.

Layer the crepe cake

Place one crepe on a cake plate or serving platter. Spread a thin, even layer (about 1 to 1 1/2 tablespoons) of the mascarpone-cream filling over the crepe, leaving a 1/4 inch border. If using, spread a very thin layer of warmed apricot jam on alternating layers (for every 2–3 layers or as desired) before the cream layer. Continue stacking crepes and spreading filling between each until you reach the desired height, finishing with a crepe on top (no filling on top crepe). Smooth the sides gently with an offset spatula if some filling is visible between layers.

Chill to set

Cover the assembled crepe cake loosely with plastic wrap and refrigerate for at least 2 hours (preferably 4 hours or overnight) to allow layers to settle and the filling to firm up.

Finish and serve

Before serving, dust the top with 1 tablespoon powdered sugar if desired and garnish with 1 cup fresh berries or sliced fruit. For cleaner slices, use a hot, dry knife and wipe it between cuts. Serve chilled or at cool room temperature.