Crepe Cake

Flip it!
A photo of a stacked crepe cake with pastry cream filling and powdered sugar dusted on top.

A crepe cake is a cake made by stacking layers of thin crepes with a filling in between each layer. Crepes are thin French pancakes made from a simple batter of flour, eggs, milk, and sugar. They are cooked in a skillet and can be filled with a variety of sweet or savory fillings.

To make a crepe cake, you first need to make a large batch of crepes. Once you have your crepes, you can start layering them with your filling of choice. Common fillings include whipped cream, pastry cream, Nutella, and fruit. You can also add flavorings such as vanilla extract or liqueurs to the filling.

To assemble the cake, place a crepe on a cake stand or plate and spread a thin layer of filling over it. Add another crepe on top and repeat the process until you have used up all of the crepes and filling. Chill the cake in the refrigerator for at least an hour to allow the filling to set.

When you’re ready to serve, you can dust the top of the crepe cake with powdered sugar or decorate it with fruit, whipped cream, or chocolate shavings. Crepe cakes make an elegant and impressive dessert that is perfect for special occasions or dinner parties.

Here is a basic recipe for a crepe cake with a vanilla pastry cream filling:

Prep time: About 45 minutes, plus chilling time.
Yield: One 8-10 inch crepe cake, serving 8-10 people.


2 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp salt
4 eggs
2 cups milk
1 tsp vanilla extract
1/4 cup unsalted butter, melted
3 cups pastry cream (homemade or store-bought)
Powdered sugar, for dusting


In a large mixing bowl, whisk together the flour, sugar, and salt.
In a separate bowl, beat the eggs and whisk in the milk, vanilla extract, and melted butter.
Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and well-combined.
Heat a nonstick skillet over medium-high heat. Using a ladle, pour about 1/4 cup of batter into the skillet, swirling to evenly coat the bottom.
Cook the crepe for 1-2 minutes until the bottom is lightly browned, then flip and cook the other side for another 30 seconds.
Repeat with the remaining batter, stacking the cooked crepes on a plate until you have 20-25 crepes.
Once the crepes are cool, spread a thin layer of pastry cream over one crepe, then place another crepe on top and repeat until all the crepes are used up.
Chill the crepe cake in the fridge for at least 1 hour to allow the pastry cream to set.
Before serving, dust the top of the cake with powdered sugar.