This post may contain affiliate links. Read my disclosure policy. This crepe cake is beautiful and delicious! Everyone will think it took you hours to prepare but it’s so simple when you’re using our fail proof blender crepes recipe. This is the easiest 30 layer cake you’ll make with 15 crepes and 15 layers of cream. I’ve been in love with the idea of crepe cakes since I first laid eyes on them; elegant with rustic charm and so pretty! I’ve tested several variations of this crepe cake for some time when I discovered the winning cream for it; based on our popular Spartak layer cake (my favorite cake on the planet). The frosting has a delicate and wonderfully creamy but light flavor it has sweetened condensed milk in it so you know it’s good. I hope this crepe cake becomes a new favorite for you – both to make and enjoy!
You don’t need any fancy equipment for homemade crepes, just any blender to whirl the ingredients together and a good non-stick 9″ pan. I also suggest a thin edge spatula to easily flip over the crepes. I’ve been using this method of making crepes for years and I will never get tired of this recipe!
Ingredients for Crepes (makes 15 crepes):
1/2 cup warm water 1 cup milk 4 large eggs 4 Tbsp unsalted butter, melted, plus more to sauté 1 cup all-purpose flour *measured correctly 2 Tbsp granulated sugar pinch of salt
For the Crepe Cake Frosting:
1 cup (16 Tbsp) unsalted butter, softened at room temperature 12 oz sweetened condensed milk (from a 14 oz can – filled by weight) 8 oz cream cheese, softened at room temperature 2 tsp vanilla extract (make your own with 2 ingredients!)
How to Make Crepes:
In the bowl of a blender, add the crepe ingredients in the order they are listed: 1/2 cup warm water, 1 cup milk, 4 large eggs, 4 Tbsp melted butter, 1 cup all-purpose flour, 2 Tbsp sugar and a pinch of salt. Blend until well combined, scraping down the sides with a spatula if needed then set aside.
Heat a medium (9-inch) non-stick pan over medium heat. Add a tiny dot of butter and spread it around with a spatula to lightly coat. Once the butter is hot, add about 3 Tbsp of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter to evenly coat the bottom of the pan. Sauté about 30 seconds per side or until lightly golden then flip using a thin edged spatula and sauté another 30 seconds or until the second side is golden. Remove to a clean surface such as a cutting board and allow the layers to cool to room temperature before stacking them.
How to Make Crepe Cake Frosting:
In the bowl of a stand mixer fitted with whisk attachment, beat butter and condensed milk with whisk attachment on high speed 7 minutes. It should look whipped and lightened in color.
Add 8 oz of softened cream cheese 1 Tbsp at a time while mixing on medium high speed. Continue beating for 3 minutes or until no longer lumpy. Add 2 tsp vanilla and whisk until well incorporated and smooth. Some tiny lumps are ok and will not be noticeable once the cake is ready to enjoy.
Assembling the Crepe Cake
Place the first crepe layer onto your serving platter and spread about 3 Tbsp or 1 ice cream scoop of frosting between each crepe layer for a total of 15 crepes and 15 layers of cream.
Refrigerate the cake for at least 6 hours or until frosting has firmed up (can be made 2 days ahead) – it will be much easier to slice after refrigeration and won’t slide apart. To serve, dust with powdered sugar and top with fresh berries if desired.
Question: Have you tried making homemade crepes? Do you use a skillet or do you have one of those fancy crepe makers – and if so, would you recommend that to the rest of us? Let me know in a comment below and you will win a lifetime of my appreciation ;).
