The Real Crepe Cake

This is a blast from the past entry! Kramer and I made The Real Crepe Cake from Cream Puffs in Venice last December, but I never got around to re-posting the pictures in here. We’ve made it once more after this and it’s always a huge hit. It’s impressive and delicate and everything you think eating a crepe cake would be like! It’s a tad bit time consuming, but definitely worth it! Recipe after the jump.

The Real Crepe Cake
These are kind of old pictures, so the step-by-steps aren’t that great. We’ll be making this again sometime soon, I’m sure! Anyway, start by boiling some milk.

The Real Crepe Cake
Browning some butter.

The Real Crepe CakeThe Real Crepe Cake
After you make the crepe batter, put it in some tupperware and let it sit in the fridge overnight.

The Real Crepe Cake
Make the pastry cream, then refrigerate that as well.

The Real Crepe Cake
The next day, make the crepes! Kramer’s the crepe man in this house.

The Real Crepe Cake
Then finish the pastry cream by adding heavy whipping cream.

The Real Crepe Cake
Assemble the cake and let it refrigerate for an hour or two so it sets.

The Real Crepe Cake
Dust it with powdered sugar and add any garnish you like (we used raspberries).

The Real Crepe Cake

The Real Crepe CakeThe Real Crepe Cake
Look at all of those layers!

The Real Crepe CakeThe Real Crepe Cake

The Real Crepe Cake
Prep time: 
Cook time: 
Total time: 
Serves: 15-18 slices
For the Crepes:
  • 6 tablespoons butter
  • 3 cups milk
  • 6 eggs
  • 1½ cups all-purpose flour
  • 7 tbsp. sugar
  • Pinch of salt
  • vegetable oil
For the Vanilla Pastry Cream:
  • 2 cups milk
  • 1 tbsp. vanilla extract
  • 6 egg yolks
  • ½ cup sugar
  • ⅓ cup cornstarch, sifted
  • 3½ tbsp. butter
To Assemble:
  • 2 cups heavy cream
  • 1 tablespoon sugar
  • 3 tablespoons Kirsch (I didn't use this because I didn't want to buy something so expensive when I'd only ever use it once, haha. I still turned out great!)
  • icing sugar (optional)
For the Crepes:
  1. The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside.
  2. In another small pan, heat the milk until steaming; allow to cool for 10 minutes.
  3. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a tupperware container, cover and refrigerate overnight.
  4. To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.
  5. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 or so perfect crepes (there is plenty of batter for you to make a few mistakes; believe me! We certainly did).
  6. Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
  7. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
To Assemble:
  1. Whip the heavy cream with the tablespoon sugar and the Kirsch (if you have it). It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.
  2. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about ¼ cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar (which is what I did). Slice like a cake.
Adapted From


18 Responses

  1. Cathy says:

    Not really sure if there is a better description than just YUM…………

  2. I absolutely LOVE crepes! What a gorgeous and yummy looking cake!

  3. I absolutely LOVE crepes! What a gorgeous and yummy looking cake!

  4. *That’s* a cake! I saw a picture of a crepe cake and foolishly thought that we could do it. We made crepes instead. 😉

  5. thecrepesofwrath says:

    You should give it another go!

  6. Janice says:

    i dont know if it is possible if the pastry cream is made without the cornstarch because i currently do not have that at home but i have everything else. i’d just want to try this right away! we’ll see how.. i like experimenting anyway! ^^

  7. thecrepesofwrath says:

    I think you need the cornstarch because that’s what makes it thicken. You could try using flour instead but it might taste of flour. Good luck!

  8. […] Babies with Vanilla Apricot Sauce from Cook & Eat, Lemon Tassies from Cooking is Medicine, The Real Crepe Cake, Peanut Butter & Jelly Bars and Banana Pina Colada Muffins from The Crepes of Wrath, Rainier […]

  9. Alex Rihm says:

    Any thoughts on how much cocoa powder you would have to add to the crepe batter in order to have chocolate crepes? Would an add-taste approach be best?

  10. thecrepesofwrath says:

    The add-taste approach is my favorite method! haha.

  11. kermeal says:

    I made this today. It’s cooling right now and I can’t wait to scarf it down!
    Thanks for the recipe!

  12. […] CAKE I got this Recipe from For the crepes batter: 6 tablespoons butter 3 cups […]

  13. BayBreeze says:

    I decided that I wanted to make this for my mother’s 75th birthday, but wanted to try it first, so I made a half-batch. I had great success with the crepes and the filling! I used Chambord, as that’s what I had on hand. You have wonderful step by step instructions! I had some friends over for lunch and they willingly were the testers, as were some co-workers the next day! I received rave reviews and passed out this website to those wanting the recipe. Now, this weekend I’ll make the full deal.

    • Sydney says:

      BayBreeze: I’m glad that you liked it! It’s one of my favorite cakes and it’s definitely impressive! I hope that your mother likes it, as well!

  14. Sally Simon says:

    Would you be able to make this cake with nutella?

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