Crepe Cake With Pastry Cream and Raspberries

Crepe Cake With Pastry Cream and Raspberries-1-16 Beautiful in it’s elegant simplicity, this crepe cake is the perfect dessert when you want something unique but not complicated. Don’t you think it would be perfect for a romantic dinner with your sweetheart?

Multiple, delicate layers of crepes, with creamy and luscious pastry cream, it’s the ultimate marriage of flavors and textures. You can do most of the work ahead of time and can spend your Valentine’s day focusing on making yourself look pretty (or handsome), having a relaxing, easy going day, and indulging in a delicious dinner that you DIDN’T slave over.

My husband will take this cake over a traditional one any day, and I tend to agree. We love simple desserts and this one looks like a million bucks to boot. Can’t go wrong with this, I tell you.

Ingredients:

Crepes:

2 cups milk

3/4 cup water

4 eggs

6 Tablespoons butter, melted

3 Tablespoons sugar

2 teaspoon vanilla

1/4 tsp salt

2 cups flour

1 teaspoon butter or oil, to grease the skillet for the crepes

2 batches of Pastry Cream

1 pint raspberries, to garnish the cake

powdered sugar, to sprinkle on top of the raspberries

chocolate shavings, to garnish the cake, optional

Instructions:

I would recommend making the Pastry Cream ahead of time, but it can be done either way.

Pastry Cream-1-16 Make the crepe batter by mixing all the ingredients in a blender – the milk, water, eggs, butter, sugar, vanilla, salt and flour. Crepe Cake With Pastry Cream and Raspberries-1

Crepe Cake With Pastry Cream and Raspberries-1-2

Crepe Cake With Pastry Cream and Raspberries-1-3

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Crepe Cake With Pastry Cream and Raspberries-1-5

Crepe Cake With Pastry Cream and Raspberries-1-6 Chill the crepe batter at least for 1 hour. I usually make it the night before I’m planning to make the crepes. If you make the batter and the pastry cream the day before, assembling this cake will be a cinch.

Heat a nonstick skillet over medium high heat. Brush with a little bit of butter or oil, using a paper towel to distribute an even amount over the skillet. When the skillet is hot, pour in some crepe batter (a little bit more than half of a 1/4 measuring cup for an 8 inch skillet) and tilt the skillet, distributing the batter evenly over the surface of the skillet.

Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.

Repeat with all the batter, putting the crepes on a round dinner plate and covering with aluminum foil while you’re cooking the next crepe, to prevent the crepes from drying around the edges. You should have 30-32 crepes, if you’re using an 8 or 9 inch skillet.

Crepe Cake With Pastry Cream and Raspberries-1-7 Cool the crepes.

Assemble the cake by placing a crepe on a plate or cake stand. Scoop out about 1/4 cup of the pastry cream and spread it out all over the surface of the crepe. Crepe Cake With Pastry Cream and Raspberries-1-9

Crepe Cake With Pastry Cream and Raspberries-1-10 Repeat with all the crepes and pastry cream.

Instead of using Pastry Cream, you can also make this a “Nalistniki Cake”, by using a farmer’s cheese mixture. I’m sure it would taste DELICIOUS. Another option is to whip up some heavy cream and fold it into condensed milk. Yet another option is to use a Cream Cheese frosting. The possibilities are endless.

Chill the cake for at least an hour, since the pastry cream needs to set. You won’t be able to cut the cake right away, since it will be too wobbly and unsteady.

Garnish with fresh raspberries or any other berries, fruit, chocolate shavings and sprinkle on some powdered sugar. Crepe Cake With Pastry Cream and Raspberries-1-12

 

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Crepe Cake With Pastry Cream and Raspberries-1-16

Crepe Cake With Pastry Cream and Raspberries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 8
Ingredients
Crepes:
  • 2 cups milk
  • ¾ cup water
  • 4 eggs
  • 6 Tablespoons butter, melted
  • 3 Tablespoons sugar
  • 2 teaspoon vanilla
  • ¼ tsp salt
  • 2 cups flour
  • 1 teaspoon butter or oil, to grease the skillet for the crepes
Other:
  • 2 batches of Pastry Cream
  • 1 pint raspberries, to garnish the cake
  • powdered sugar, to sprinkle on top of the raspberries
  • chocolate shavings, to garnish the cake, optional
Instructions
  1. I would recommend making the Pastry Cream ahead of time, but it can be done either way.
  2. Make the crepe batter by mixing all the ingredients in a blender. Chill the crepe batter at least for 1 hour. I usually make it the night before I'm planning to make the crepes. If you make the batter and the pastry cream the day before, assembling this cake will be a cinch.
  3. Heat a nonstick skillet over medium high heat. Brush with a little bit of butter or oil, using a paper towel to distribute an even amount over the skillet. When the skillet is hot, pour in some crepe batter (a little bit more than half of a ¼ measuring cup for an 8 inch skillet) and tilt the skillet, distributing the batter evenly over the surface of the skillet.
  4. Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.
  5. Repeat with all the batter, putting the crepes on a round dinner plate and covering with aluminum foil while you’re cooking the next crepe, to prevent the crepes from drying around the edges. You should have 30-32 crepes, if you're using an 8 or 9 inch skillet.
  6. Cool the crepes. Assemble the cake by placing a crepe on a plate or cake stand. Scoop out about ¼ cup of the pastry cream and spread it out all over the surface of the crepe. Repeat with all the crepes and pastry cream. Chill the cake for at least an hour, since the pastry cream needs to set. You won't be able to cut the cake right away, since it will be too wobbly and unsteady. Garnish with fresh raspberries or any other berries, fruit, chocolate shavings and sprinkle on some powdered sugar.

 
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Comments

  1. katy b says

    Your cake looks so perfect! I made this cake a few weeks ago but it was more dome shaped, and I made it with cream cheese/sour cream frosting. It was still delicious!

    • says

      I’ve used cream cheese/sour cream frosting before and it tastes delicious too, Katy. I try to spread out the frosting evenly on each level, because it will be harder to correct once you have many layers. You can put more frosting around the edges than in the center; that will usually help too.

  2. Oksana says

    I’ve made a crepe cake before, also using the custard, but from a different recipe. Someone told me to look up the prices on crepe cakes, and they are through the roof! And here, for just a few bucks and not much work, we can have it right in our kitchen. Nutella is an awesome filling, but it’s too rich. Do you think your nutella cupcake frosting will work for this?

  3. Julia says

    Wow… so beautiful! If I haven’t already bought ingredients for a Valentine’s day cake, I would be making this one! I guess I’ll wait for the next special occasion.. hubby’s birthday next month :) Really, it’s stunning!!!

  4. Inna says

    I knew I had to make this the second I saw it!! It turned out delicious the only problem I had was that the cream was a little runny and the cake was difficult to eat without it falling apart. I did the wooden spoon test on the cream and it didn’t run together on the spoon. It’s absolutely delicious though, I’m hoping it will get firmer after sitting in the fridge over night. Thanks!!

    • says

      Every stove and saucepan is different. You probably needed to cook it longer, Inna. It does get firmer in the refrigerator. I hope it works out for you, Inna.

  5. says

    Just adore the look of this crepe cake! So delicate and gorgeous! I pinned it for the future as soon as I saw it on Pinterest yesterday. I’ve been really enjoying your photography lately, Olya. :-)

    • says

      Thanks, Julia! I’m so happy to hear that. We’ve been trying to do better with our photography and are so excited when it works:). Our secret is natural lighting. It’s a bummer when it’s not sunny, but it helps that we live in the “Sunshine State”.

  6. Valentin Goncharenko says

    Wow wow wow wow wow!!! That looks absolutely intense!! So looking forward to making this cake with my wife!! Olga and Serge your photos are unparalleled!! You guys are just taking such great photos! Love the lighting the colors! Such terrific shots!!

  7. Diana says

    Amazing recipe! Just made this but I did a homemade raspberry jam on every 5th crepe and it was delicious! This ones definitely a keeper ☺️ Thanks!

  8. says

    I`ve been thinking I`ll make this for awhile now, but never had the occasion! I must find an excuse. I love how pretty it turns out!

  9. Becky says

    I made this last week and it didn’t turn out nearly as beautiful as yours – it tasted fantastic, but we lovingly called the cake a “cake pile”, as it did not stay stacked. My pastry cream didn’t set up but it looked just like yours so I’m not sure what went wrong. Oh well. Like I said, it was absolutely delicious. And it made for a memorable b-day for my sister. : )

  10. suzie says

    Is it ok if we use the crepe maker instead of cooking them on the skillet? and will i still have to chill the mix in the fridge?

    • says

      I’ve never used a crepe maker, so I can’t say for sure. However, I would recommend chilling the batter anyway. Resting the batter allows the flour to be better absorbed into the liquid and also helps the crepes to be thin and delicate instead of chewy.

    • says

      Absolutely, Joanna! I actually prefer to make most cakes the day before I plan to serve it. It should be just fine for a few days, as long as it’s covered tightly.

    • says

      It should be just fine for a few days, as long as it’s covered tightly. I don’t usually like to keep any dessert longer than 3 days, but that’s just my preference.

  11. Irina says

    Absolutely delicious, it was a huge hit at our Easter dinner party. However, I would recommend assembling this cake the day you are planning on serving it, as mine got a little soggy around the edges the next day. But that wasn’t a big deal, just a small imperfection that’s all.

    • says

      I’m glad you enjoyed it, Irina!
      Mine lasted in the refrigerator for 3 days and didn’t get soggy, though. Maybe you used more pastry cream than I did? I’m not sure what the reason is.

  12. says

    Hi Olga,
    This crepe cake looks delicious! I have referenced it in my blog post about the Chocolate Ganache Crepe Cake I made for my husband’s birthday. This is one of the next recipes that I am going to try because it looks lovely.

  13. Julia says

    My crepes were awful. They would get dark brown on the outside without cooking all the way through. The batter wouldn’t spread when I poured it in the pan and I had to use more than 1/4 cup per crepe. They were too thick and somehow soggy. I don’t know what I did wrong.

    • says

      I’m sorry to hear that the crepes didn’t work out for you, Julia. Was your skillet hot enough? I find that the batter doesn’t spread properly if the skillet is not hot enough. If you had to use more than 1/4 cup, maybe your skillet is bigger? Mine is 10 inches. Unfortunately, since I’m not in the kitchen with you as you’re cooking, it’s hard for me to say what went wrong. Crepes are tricky to make, though. I hope you don’t give up on them:).

  14. Anna Babiyets says

    Olga, I love your site, you’re amazing, I have on crepe cake, can I make it and put it over night in fridge would be still good? Thanks let me know please.

    • says

      “Half and half refers to various beverages or liquid foods made of an equal-parts mixture of two substances. In the United States, the dairy product half and half is a mixture of one part milk and one part cream.” Wikipedia

  15. Naomi says

    OMG,this is such an amazing plus elegant dessert!
    I fell in love with this crepe cake when I first see the picture lol
    Good job,Olga,keep up your work,I’m so in love with your website now hehe (^_^)
    (sorry for my bad English lol because English is not my first language ><)

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