A Show-Stopping, 40 Layer Crepe Cake
With 20 individual layers, this crepe cake looks impressive, but is actually simple to make. I use a whipped cream cheese filling and top it all off with silky ganache.
Recipe:
Ingredients
Crepe Layers
2 cups whole milk (473ml)
½ cup water (118ml)
4 large eggs
¼ cup unsalted butter, melted but not hot (57g)
1 ½ teaspoons vanilla extract
2 cups all-purpose flour (250g)
2 Tablespoons granulated sugar
½ teaspoon salt
Cooking oil or melted butter, for cooking
Filling
1 ⅔ cups heavy cream (400ml)
¾ cups powdered sugar, divided (93g, divided)
8 oz full-fat cream cheese, softened (226g)
½ teaspoon vanilla extract
⅛ teaspoon salt
Ganache
3 oz chocolate (use a chopped semisweet baking bar or couverture chocolate chips) (½ cup/85g)
6 Tablespoons heavy cream
Strawberries for garnish, optional
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Instructions
00:00 Introduction
Crepe Layers
00:28 Pour all crepe ingredients (excluding cooking oil) into blender. Blend for 10 seconds. Scrape sides of blender with spatula to ensure ingredients are well incorporated, then blend again for 5 seconds.
02:23 Carefully remove blade, cover blender, and refrigerate for at least 30 minutes or overnight before preparing crepes.
02:47 When ready to cook, remove crepe batter from fridge and briefly stir.
03:25 Brush an 8” skillet lightly with cooking oil or melted butter. Heat over medium heat until you can feel the heat radiating from the pan if you hover your hand several inches above the skillet.
03:55 Pour a bit less than ⅓ cup of batter into the pan, tilting and swirling the pan so the batter forms an 8” circle. Cook until edges appear set and crepe begins to appear dry, flip (cooked side should be beginning to turn lightly gold) and cook until lightly golden. Remove to a cooling rack to cool and repeat until you have used all of your crepe batter. Note: You only need 20 crepes to make this crepe cake, you will have a few extras with this recipe, which is nice insurance since sometimes they tear and the first crepe or so may come out a bit wonky.
06:21 Allow crepes to cool before stacking and assembling cake.
Crepe cake Filling
06:42 Combine heavy cream and about half of the powdered sugar in a large mixing bowl. Use an electric mixer to beat to stiff, fluffy peaks.
07:24 In a separate bowl, combine cream cheese, remaining powdered sugar, vanilla and salt and stir until smooth and creamy.
07:55 Add whipped cream to the cream cheese mixture and use a spatula to gently fold together until uniform. Set aside.
Assembly
08:24 Note that you only need 20 crepes to assemble your crepe cake. Place one crepe on a serving platter then portion a large spoonful (about 3 Tablespoons) of filling over the crepe. Use an offset spatula to spread evenly over the crepe.
09:06 Top with your next crepe, then repeat until you have used 20 crepes and all your filling (if you have any filling left over, feel free to use your extra crepes and make your cake taller!
Ganache
Place chocolate in a small heatproof bowl.
10:56 Place cream in a small saucepan and heat until steaming.
11:35 Pour cream evenly over chocolate, cover with foil, and let sit for 5 minutes.
11:47 Remove foil and whisk until smooth.
11:57 Let chocolate cool until slightly thickened, then remove crepe cake from fridge and pour/spread evenly over crepe cake. Return to fridge and let chocolate set before cutting and serving. If desired, top with fresh strawberries.
12:35 Keep cake refrigerated in an airtight container until ready to serve.
Notes
How to make without a food processor
To make crepe batter without a blender, sift or whisk together the flour, sugar, and salt. Create a well in the center and add eggs, half of the milk, and vanilla and whisk until smooth. Add remaining milk, water, and melted butter and whisk until well-combined. Cover and refrigerate for at least 30 minutes to prevent tearing while cooking.
Storing
Store in an airtight container for up to 2 days, note that cake tastes best when enjoyed within 24 hours of preparation. You may make the crepes up to 2 days in advance of assembly, just allow to cool then stack and store in an airtight container in the refrigerator.
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