- In a blender or whisking bowl, mix flour, sugar, salt, eggs, milk, melted butter, and vanilla extract until smooth.
- Let the batter rest for 30 minutes to ensure soft, delicate crepes.
2. Cook the Crepes
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour ¼ cup of batter into the pan, swirling to spread evenly.
- Cook for 30-45 seconds per side, then transfer to a plate.
- Repeat until you have about 15-20 crepes. Let cool completely.
3. Prepare the Filling
- Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold in mascarpone or cream cheese for a richer filling (optional).
4. Assemble the Crepe Cake
- Place one crepe on a serving plate and spread a thin layer of cream filling on top.
- Repeat, stacking crepes and filling until all crepes are used.
- Cover and chill in the refrigerator for at least 2 hours for the best texture.
5. Garnish & Serve
- Dust with cocoa powder or powdered sugar.
- Drizzle with melted chocolate and top with berries or whipped cream.
- Slice and enjoy a delicate, melt-in-your-mouth bite!
Serving & Storage Tips
- Serving: Best served chilled with a cup of coffee or tea.
- Storage: Keep covered in the fridge for up to 3 days.
- Freezing: Freeze individual slices for up to 1 month; thaw overnight before serving.
Variations & Customizations
- Chocolate Crepe Cake: Add 2 tablespoons cocoa powder to the crepe batter.
- Nutella Crepe Cake: Spread Nutella between layers for a chocolate-hazelnut twist.
- Berry Crepe Cake: Add strawberries, raspberries, or blueberry compote between layers.
- Tiramisu Crepe Cake: Add espresso powder to the filling for a coffee-infused dessert.
FAQs
1. How do I make my crepes extra thin?
Use a non-stick pan, swirl the batter quickly, and don’t overpour.
2. Can I make the crepes ahead of time?
Yes! Stack with parchment paper and store in the fridge for up to 3 days.
3. What’s the best way to cut a crepe cake neatly?
Use a sharp knife dipped in warm water for clean slices.
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