How To Make A Crepe Cake At Home - 5 Flavors And Recipes (2024)

Crepe cakes are exquisite desserts that have thin and soft crepes as layers. They usually have 15-30 layers and are easy to cut through with a dessert fork without falling apart. Crepe cakes are incredibly tender, heavenly light, and flavorful, almost melting in your mouth.

The paper-thin crepes absorb the fluffy cream filling and other flavors you can add to it. The traditional crepe batter usually includes butter, milk, eggs, flour, salt, and sugar. But many different flavors make crepe cakes a versatile dessert - such as matcha powder, vanilla extract, or cocoa powder. Depending on your choice of toppings, crepe cake can last 1-2 days in the fridge.

As elegant as this dessert looks and tastes, it is surprisingly cheap to make at home. Crepe cakes don’t require any expensive special ingredients, but they can be rather time-consuming as you need a minimum of 15 layers of crepes to build them. But the result is worth your time - crepe cakes are one of the best desserts you can master. They look fancy, taste fantastic, and are perfect for any occasion.

Crepe cakes are a French pastry known as “gâteau de crêpes.” Yet, the modern Mille crepe cakes we see on display at fancy bakeries and cafes were made famous by Japanese pastry chef Kazuko Emy Wada. Emy started selling different flavored crepe cakes at her pastry shop, Paper Moon Cake Boutique, in 1985 in Tokyo. In 2001 Emy helped found Lady M in New York, famous for their signature Mille crepe cake.

1. Let Your Crepe Batter Chill

To get the soft, tender crepes we want for this cake, it is important to let the batter rest. You should let it chill in the fridge for one or two hours or overnight. Letting the crepe batter rest allows the flour in the batter to fully absorb the liquids and guarantees really thin and tender crepes as a result.

2. Prep Your Crepe Making Station

You don’t need any special equipment, but you should have your crepe station prepped as the process is quite fast. You have to watch your crepes at all times not to overcook them.

So have your non-stick frying pan, a rubber spatula, and two plates. One large plate is for the crepes to cool down, and the other is to stack up the cooled crepes. This helps to prevent the crepes from getting soggy from any steam build-up.

3. Measure Out The Portions

You want to use the same amount of batter to have the perfectly lacey thin crepes. Use a small ladle or a measuring cup to pour the right amount of batter onto the pan.

4. Use The Proper Pouring Technique

Wait until the pan is properly heated, lift it off the heat, tilt your wrist so the batter pours to one side, gently swirl it around until it covers the pan evenly and return it to the heat.

5. Always Keep Your Eye On The Crepes While Cooking

You can’t afford to look anywhere but at the crepe while it’s cooking. There is no set cooking time, but as a general rule, you should flip the crepe when it’s bubbly on top and the batter has solidified. Always cook the second side for a shorter time. The more crepes you make, the faster you will have to flip as the pan will get more heated.

6. Flip crepes with your fingers

To flip a crepe without tearing it use your fingers. The flick is too violent, and spatulas don't have the dexterity. You can use a rubber spatula to loosen up the edge of the crepe, then lift and peel it up using your fingers, and gently turn it over. It’s like putting a little sheet on a little bed.

Once you’ve mastered your crepes, there’s no stopping you from experimenting with different crepe cake fillings and toppings, or batter flavors. You can layer the classic crepes with pastry cream, lemon curd, ganache., dulce de leche, or simple whipped cream. You can add slices of fruit or berries between the layers or add extra flavors to the crepe batter itself.

Here are some of our favorite crepe cake recipe variations you should try making!