SAEDNEWS: In this article, you will learn how to make a crepe cake. Crepe cake is an elegant dessert that can appeal to every taste with its beautiful appearance and delightful flavor. This delicate sweet is made from layers of thin crepes filled with various ingredients and is considered a perfect choice for celebrations and gatherings.
According to SAEDNEWS, Crepe cake is a cake made by layering thin crepes with cream filling. This dessert, which originated in France, is also known as Mille Crêpes or Gâteau de Crêpes. The name Mille Crêpes translates directly to “a thousand crepes” and beautifully describes the layered appearance of this cake.
There are many variations of this cake, including chocolate, milk tea, and matcha versions. However, this recipe features a classic strawberry and cream flavor.
Ingredient | Amount |
|---|---|
Large eggs | 4 |
Warm water | ½ cup |
2% milk | 1 cup |
Unsalted butter, melted | 4 tablespoons |
All-purpose flour, properly measured | 1 cup |
Granulated sugar | 2 tablespoons |
Salt | 1/8 teaspoon |
Ingredient | Amount |
|---|---|
Unsalted butter, softened at room temperature | 1 cup (16 tablespoons) |
Sweetened condensed milk | 12 ounces (from a 14-ounce can) |
Cream cheese, softened at room temperature | 8 ounces |
Vanilla extract | 2 teaspoons |
Add the crepe ingredients to a blender bowl in the order listed. Crack the eggs into the bowl and blend well. Then add warm water, milk, melted butter, sifted flour, sugar, and a pinch of salt. Mix until the batter becomes smooth and well combined.
Heat a medium non-stick skillet (9 inches) over medium heat. Add a small amount of butter and spread it across the surface with a spatula to lightly grease the pan. Once the butter is hot, pour in about 3 tablespoons of batter, or enough to create a thin layer covering the bottom of the pan. While adding the batter, gently swirl the skillet so the mixture spreads evenly.
Cook each side for about 30 seconds, or until lightly golden. Carefully flip the crepe with a thin spatula and cook the other side for another 30 seconds until golden. Transfer the crepe to a clean surface, such as a cutting board, and allow it to cool to room temperature before assembling the layers.
Repeat this process until all the crepe batter has been used.
In the bowl of a mixer fitted with a whisk attachment, beat the butter and sweetened condensed milk together on high speed for 7 minutes. The mixture should become fluffy and light in color.
Add the softened cream cheese one tablespoon at a time while mixing at medium speed. Continue beating for about 3 minutes, or until the frosting is smooth and free of lumps. Finally, add the vanilla extract and mix well until fully combined.
If the frosting is not completely smooth, do not worry. A few small lumps are normal and will not be noticeable once the cake is assembled.
Place the first crepe layer on a serving plate and spread about 3 tablespoons or 1 ice cream scoop of frosting between each crepe layer. With this amount of filling, you will have a total of 15 crepe layers and 15 layers of cream.
You can also add sliced strawberries between the layers for extra flavor and texture. Finally, decorate the top of the cake with cream, strawberries, other berries, powdered sugar, or any toppings you prefer.
Refrigerate the cake for at least 6 hours, or until the filling becomes firm. (It can be prepared up to 2 days in advance.) Chilling the cake will make slicing much easier and help prevent the layers from separating. You can also prepare extra frosting and completely cover the outside of the cake with it before serving.
If you use a larger number of crepes, you can also assemble the cake in a round cake pan. To do this, first place the crepes around the sides of the pan, allowing some parts of the crepes to hang over the edges. Then place a crepe on the bottom of the pan and arrange alternating layers of frosting and crepes inside the mold.
Finally, fold the overhanging edges of the crepes over the top and refrigerate the cake for 2–3 hours. After chilling, invert the cake onto a serving plate and decorate the top with your favorite fruits and additional frosting.
• If you plan to keep the cake in the refrigerator for several days, it is better not to place the berries on top. Decorate it with berries shortly before serving.
• To measure flour correctly, spoon it into the measuring cup and level the top with a knife or flat edge for an accurate measurement.
• When using a good non-stick pan without scratches, you only need to add butter once to prepare the pan for the first crepe.
