Crepe Cake Recipe

Preparation of Crepe Batter

In a large mixing bowl, combine all-purpose flour, eggs, milk, granulated sugar, melted butter, vanilla extract, and a pinch of salt. Whisk until the batter is smooth and free of lumps. Let it rest for about 30 minutes to ensure the flour is fully hydrated and the batter becomes more cohesive.

Cooking the Crepes

Heat a non-stick pan over medium heat and lightly grease it with butter. Pour a small amount of batter into the center of the pan and quickly swirl it around to thinly coat the bottom. Cook until the edges start to lightly brown and the crepe can be easily flipped, about 1-2 minutes per side. Repeat with the remaining batter, stacking the cooked crepes on a plate.

Preparing the Filling

Whisk together the filling ingredients (pastry cream or whipped cream) until smooth and spreadable. If making pastry cream from scratch, you might combine milk, eggs, sugar, and cornstarch in a saucepan and cook over medium heat while whisking continuously until it thickens.

Assembling the Crepe Cake

Place one crepe on a serving plate and evenly spread a thin layer of filling over it. Continue layering crepes and filling until all the crepes are used, finishing with a crepe on top. For an extra touch of elegance, sprinkle the top with powdered sugar or decorate as desired.

Serving

Allow the Crepe Cake to set in the refrigerator for a couple of hours before serving. This helps the layers to meld together, enhancing both the flavor and texture. Slice and serve chilled for the best experience.