French Crepe Cake

A stunning dessert featuring layers of delicate, paper-thin crepes filled with a rich, creamy filling. Perfect for special occasions or just because!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Servings: 8 servings

Course: Dessert

Cuisine: French

Calories: 350

For the Crepes

1 cup All-purpose Flour Gluten-free flour may be used.
3 large Eggs Can substitute with ground flaxseed mixed with water for a vegan option.
2 cups Milk Almond or oat milk for dairy-free alternative.
2 tablespoons Butter, melted Coconut oil can be used for a dairy-free option.
2 tablespoons Sugar Can reduce or substitute with honey or maple syrup.
1 teaspoon Vanilla Extract Almond extract can be used for a different flavor.

For the Filling

1 cup Heavy Cream Coconut cream may be used for dairy-free filling.
8 ounces Cream Cheese Can substitute with mascarpone or dairy-free cream cheese.
1 cup Powdered Sugar Sweetens the filling.
1 teaspoon Vanilla For flavor enhancement.

Preparation

In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, and vanilla until smooth. Let it sit for at least 30 minutes.

Cooking Crepes

Heat a non-stick skillet over medium heat. Lightly grease with butter. Pour a small amount of batter, swirling to coat the pan evenly.
Cook for about 1-2 minutes until the edges set and the bottom is lightly golden. Flip and cook for another minute.
Repeat until all batter is used, stacking crepes on a plate.

Making the Filling

In a large bowl, beat together heavy cream, cream cheese, and powdered sugar until light and fluffy. Add vanilla and mix well.

Assembling the Cake

Place one crepe on a serving plate and spread a layer of the cream filling over it. Continue layering with more crepes and filling.
Finish with a crepe on the top.

Chilling

Serving

Make-ahead friendly. Assembled cake can be stored in the fridge for up to 2 days. Keep covered to stay fresh.