There’s something magical about a crepes cake: dozens of delicate, golden crepes stacked with silky pastry cream and topped with fresh berries.
It feels elegant enough for a celebration, yet every bite is light, creamy, and irresistible.
Why You’ll Love This Recipe
This crepes cake combines tender crepes with rich pastry cream for a melt-in-your-mouth dessert.
It looks impressive but can be prepared in stages, making it stress-free.
The fresh berries add a natural sweetness and balance the creaminess.
It’s versatile—you can change flavors or toppings depending on the season.
What You’ll Need (Ingredient Highlights)
Egg yolks and cornstarch create a smooth, thick pastry cream base.
Whole milk and heavy cream bring richness and a luscious texture.
Vanilla adds warmth and rounds out the flavor.
The crepe batter is light but sturdy enough to hold layers.
Fresh berries brighten the cake and add a beautiful finish.
Pro Tips Before You Start
Chill the crepe batter for at least 1 hour for a smoother texture.
Make the pastry cream in advance—it needs time to cool fully.
Use a nonstick skillet or crepe pan for evenly golden crepes.
Keep crepes stacked between sheets of parchment to prevent sticking.
Assemble the cake several hours before serving for the best set.
How to Make Crepes Cake
Step 1 – Prepare the pastry cream
Whisk egg yolks, cornstarch, salt, and sugar until combined.
Heat milk with sugar until steaming, then slowly whisk into the yolk mixture.
Return to the pot, cook until thick, then stir in butter and vanilla. Chill completely.
Step 2 – Make the cream filling
Whip heavy cream to stiff peaks, then fold into the chilled pastry cream until smooth. Refrigerate.
Step 3 – Blend the crepe batter
Combine milk, eggs, flour, butter, salt, vanilla, and baking powder in a blender until smooth.
Chill for 1 hour.
Step 4 – Cook the crepes
Heat butter in a skillet, pour batter, and swirl to a thin circle.
Cook until golden, flip, and finish. Repeat until you have 18–20 crepes. Cool on parchment.
Step 5 – Assemble the cake
Layer one crepe on a platter, spread pastry cream, and repeat with all crepes.
Chill for 4 hours or overnight.
Step 6 – Finish with toppings
Whip cream with confectioners’ sugar and vanilla.
Spread over the cake and garnish with fresh berries.
What to Serve Them With
Pair with coffee or tea for an elegant afternoon treat.
Serve as a centerpiece dessert for birthdays or gatherings.
Add sparkling wine or champagne for a festive pairing.
Variations / Substitutions
Swap berries for mango, peaches, or cherries in summer.
Add cocoa powder to pastry cream for a chocolate version.
Use almond or hazelnut extract instead of vanilla for a twist.
Storage & Leftovers
Store covered in the refrigerator for up to 3 days.
Avoid freezing, as the crepes may lose texture once thawed.
FAQs
Can I make the crepes ahead of time?
Yes, you can make them a day before and keep them wrapped in the fridge.
How long does the pastry cream need to chill?
At least 2 hours, but overnight gives the best texture.
Do I need a special crepe pan?
No, a good nonstick skillet works perfectly.
Can I freeze the crepes cake?
It’s not recommended, as the cream may separate after thawing.
How many layers should the cake have?
Usually 18–20 crepes, but you can adjust to your preference.
Can I flavor the pastry cream differently?
Yes, try adding citrus zest, espresso, or cocoa powder.
What if my crepes stick to the pan?
Make sure your pan is properly buttered and fully heated before cooking.
Can I use store-bought crepes?
Yes, but homemade ones have the best flavor and texture.
How should I slice the cake neatly?
Use a sharp serrated knife, wiping between cuts.
Do the flavors improve overnight?
Yes, the layers meld beautifully, making it taste even better the next day.
Final Thoughts
This crepes cake is a show-stopping dessert that blends elegance with comfort.
It’s a little project, but the result is worth every layer—soft, creamy, and bursting with berry freshness.
