This light and elegant crepe cake with layers of delicate crepes and creamy pastry cream is the perfect dessert for Valentine’s Day, brunch, or special events like baby and bridal showers. Simple yet impressive!
Looking for a dessert that’s light, elegant, and sure to impress? This crepe cake is the answer. With its delicate layers of soft crepes and creamy, luscious pastry cream, it’s a treat that feels fancy without being fussy. Whether you're celebrating Valentine's Day with your sweetheart or hosting a baby or bridal shower, this crepe cake will steal the show with its beautiful simplicity and irresistible flavor.
The best part? It’s surprisingly easy to make and can be prepared ahead of time, which means you can spend less time in the kitchen and more time enjoying the company of your guests. There’s no need to stress over complicated techniques—this cake looks like a million bucks, but it’s all about letting the layers and flavors shine with minimal effort.
My husband is a huge fan of this crepe cake, and I have to agree—its lightness and elegance make it a refreshing alternative to heavier, richer desserts. Whether it’s for a romantic dinner, a celebratory brunch, or a fun gathering with friends, this cake is sure to be a crowd-pleaser every time.
Ingredients:
Crepes:
2 cups milk
¾ cup water
4 eggs
6 Tablespoons butter, melted
3 Tablespoons sugar
2 teaspoon vanilla
¼ teaspoon 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
How To Make Crepe Cake
I would recommend making the Pastry Cream ahead of time, but it can be done either way.
Make the crepe batter by mixing all the ingredients in a blender - the milk, water, eggs, butter, sugar, vanilla, salt and flour. 
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 ¼ 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.
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.
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.
Raspberry Crepe Cake
Ingredients
Crepes:
- 2 cups milk
- ¾ cup water
- 4 eggs
- 6 Tablespoons butter melted
- 3 Tablespoons sugar
- 2 teaspoon vanilla
- ¼ teaspoon 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
- I would recommend making the Pastry Cream ahead of time, but it can be done either way.
- 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.
- 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.
- 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.
- 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.
This was delicious! Thank you for the recipe! I learned a trick from my mom, if you take melted butter and brush it on the edges lightly, they won't dry out or crack and will be super moist ;))
Thanks for the tip, Janna.
Another tip is to cover the plate with crepes with aluminum foil, which works great too. I like the lacy look that the crisp edges give to the cake, so that's why I left them this way, but in other crepe recipes, I like to keep them covered while I'm cooking them which keeps them nice and soft even around the edges:).
Wow.
Hi its look so yummy u mentioned flour,which flour pls tel clearly.i am eager to do this
All purpose flour.
If I use any other type of flour, I specify what kind, otherwise, all purpose flour is the one in every other recipe.
This is the cake my nana made for special occasions like birthdays and christmas. I have been looking through my diaries for the recipe but gave up when I saw you had it on your site. Thanks so much our chaplain is making it for international day at her church.
Regards, thanks and kind wishes
Marina
That's great, Marina! I hope you enjoy the crepe cake and it will bring back those warm memories again.
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 ><）
Thank you for the kind words, Naomi:). I'm so glad that you are enjoying my website.
Such a beautifully elegant dessert! Thank you for posting the recipe!
May i pls know what is half and half in the pastry cream? I have trying to find out and couldnt get it 🙂 thanks
"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
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.
Yes, it should still be good, Anna. That's what I did.
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.
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:).
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.
A chocolate crepe cake sounds heavenly. Yum! I will have to try it out too. Happy birthday to your husband!
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.
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.
I was just wondering how long this crepe cake can last for in the fridge?
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.
Can I assemble this the day before?
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.
hi,i love how u make your crepe cakes, simple and elegant. beautiful site.
Thanks:).
Looks absolutely delicious!