How to Make Crepe Cake

The first time I made a crepe cake, I’ll be honest—I was nervous. Twenty-plus crepes sounded like a tall order for a mom juggling two girls, homework, and dinner prep. But when my daughter Jessica took her first bite and said, “Mom, this tastes like dessert clouds,” I was hooked.

Now it’s our go-to birthday treat, and every time I slice into it, I remember how simple ingredients can create something magical.

So…What Is a Crepe Cake?

A crepe cake—also known as Mille Crêpes (which literally means “a thousand crepes” in French, though thankfully we’re not stacking that many)—is a show-stopping dessert made by layering dozens of tender crepes with sweet cream or custard filling in between. Unlike traditional layer cakes, there’s no baking involved for the layers. Just crepes, cream, and a little patience.

This cake is as light as air, slightly chewy, subtly sweet, and beautifully customizable. It’s like a cloud wearing a party dress. And once you try it, you’ll totally get why crepe cake is so popular right now.

Why You’ll Love This Crepe Cake

• No oven required. Perfect for hot days or small kitchens.
• Great for make-ahead. In fact, it tastes better after chilling!
• Endlessly customizable. Strawberry? Matcha? Nutella? Pick your favorite from the best crepe cake flavors and run with it.
• Total wow factor. The moment you slice into those beautiful layers, it’s applause-worthy.

I love serving this no-bake dessert on warm days—it keeps the kitchen cool and still feels special. When I want something just as refreshing but even easier, I make my Key Lime Pie Bars—they’re creamy, tangy, and always a hit at summer gatherings.

Ingredients You’ll Need

Here’s everything you need to make this swoon-worthy dessert. Don’t worry—if you can make pancakes, you can handle this.

For the Crepes:

• 6 large eggs
• 2 cups all-purpose flour (240g)
• 1½ cups whole milk (360mL)
• 1 cup water (240mL)
• 2 tbsp unsalted butter, melted (plus extra for greasing the pan)
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt

For the Filling:

• 8 oz cream cheese (softened)
• 4 oz mascarpone cheese
• 1½ cups powdered sugar
• 2 tsp vanilla extract
• ¼ tsp salt
• 3 cups cold heavy cream

To Assemble:

• Powdered sugar for dusting
• Fresh berries (strawberries, raspberries, blueberries—go wild!)

How to Make a Crepe Cake (Step-by-Step!)

Step 1: Make the Crepe Batter In a blender (or large bowl with a whisk), combine the eggs, flour, milk, water, butter, sugar, vanilla, and salt. Blend until smooth—about 20 seconds. Let the batter rest in the fridge for at least 30 minutes (this helps the bubbles settle and results in smoother crepes).

Step 2: Cook the Crepes Heat a nonstick skillet over medium heat and brush with a little butter. Pour in about ¼ cup of batter, quickly swirl to coat the bottom of the pan, and cook for 1–2 minutes per side. You’re aiming for thin, golden, slightly crisp edges. Repeat until you have 20–25 crepes. Let them cool completely.

Tip: Stack them with parchment paper in between to avoid sticking.

Step 3: Make the Filling In a large bowl, beat the cream cheese, mascarpone, powdered sugar, vanilla, and salt until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheese mixture.

Step 4: Assemble the Cake Place one crepe on a serving plate. Spread ¼ cup of filling evenly over the crepe. Repeat, layering crepes and filling until you run out—finishing with a crepe on top. Don’t worry if it leans slightly; that’s part of the charm!

Chill the cake for at least 4 hours or overnight (yes, overnight! It firms up beautifully). Dust with powdered sugar and top with berries before serving.

Tips for Success

• Let your crepes cool. Stacking warm crepes can cause the cream to melt—no one wants a slippy-slidey tower.
• Use a springform pan. Not essential, but helpful if you want perfectly even sides.
• Chill it good. This cake gets better with time. Overnight rest = dreamy texture.
• Flavor variations? Yes, please! Swap the vanilla with lemon zest or matcha powder. Want more drama? Add a thin layer of jam or Nutella between some of the layers.

FAQs About Crepe Cakes

Print