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The dessert, Chic bistro

Crepe cake

A crepe cake is a tall stack of crepes layered with vanilla pastry cream, sliced like a pie, serving 6. It takes 80 minutes of active work spread over the day before, it's easy to make, and costs €1.50 per person. The crepes and cream are made ahead, leaving only assembly and slicing on the day.

A crepe cake, a tall stack filled with pastry cream that you slice like a pie, and everything is ready the day before.

Crepe cake
For
6 people
Work
1 h 20
Total time
3 h 10
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.50
Calories per person
410 kcalcalculated by Kiloach, your weight coach

The texture is what makes this dessert special, thin soft crepes alternating with smooth vanilla pastry cream, sliced together like a tall pie. When you cut into it, the layers show clean and even, and it melts in your mouth without feeling heavy. It's a dessert that stands out from a regular cake without needing any special equipment.

This is the kind of dessert to bring out for a dinner party or a family meal, since it's made entirely the day before and appeals to kids and adults alike. It works after a braised dish in winter just as well as after grilled meat in summer, any time of year. With a simple menu built around it, it becomes the finishing touch that impresses without any last minute effort.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 10
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, make the crepes and the pastry cream, then let both cool separately in the fridge. The same day, assemble the cake by alternating crepes and cream, then return it to the fridge. Right before guests arrive, take the cake out 20 minutes ahead and dust with powdered sugar, then slice it at serving time.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Sugaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Sugar for the creamoften in the pantry 100 g
  • Cornstarchoften in the pantry 40 g
  • Vanilla bean 1
  • Powdered sugaroften in the pantry 2 tbsp

Dairy

  • Eggs 4
  • Whole milk 110 cl
  • Melted butter 40 g
  • Egg yolks 5

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the flour, eggs, 60 cl of milk, melted butter, sugar and salt, let the batter rest, then cook about twenty thin crepes. 1 h

    Mix the eggs and flour into a thick paste first, then add the milk little by little, so there are no lumps.

  2. Heat 50 cl of milk with the vanilla, whisk the yolks, sugar and cornstarch, pour the hot milk over them and thicken the cream on the stove. 10 min

    Whisk vigorously toward the end until the first big bubbles appear, the cornstarch needs to fully cook.

  3. Cover the cream with plastic wrap pressed directly on the surface, let it cool, and keep the cold crepes under a towel.

    Separate each crepe with a sheet of parchment paper, so they don't stick together.

The same dayDuring the day, whenever you get a moment.

  1. Stack the crepes, spreading a layer of cream between each one, press gently and refrigerate.

    Spread the cream all the way to the edges but not beyond, so the stack stays straight.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the cake out 20 minutes before serving and dust with powdered sugar.

    A few berries on top add color with no extra effort.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice the cake into portions with a serrated knife, like a pie.

    Hold the stack flat with one hand and saw gently, it won't get crushed.

Our tips to get it right

  • Use a hot, lightly oiled pan for the first few crepes, the rest cook faster once the pan is up to temperature.
  • Make all the crepes the same size by pouring the same amount of batter each time, so the cake rises evenly and stays straight.
  • If the pastry cream has thickened too much in the fridge, whisk it for a few seconds before spreading, it loosens right back up.

The variations

  • Swap the vanilla for orange or lemon zest in the cream for a fresher version.
  • Add a layer of chocolate hazelnut spread between two layers of cream, kids love this version.
  • For a faster version, use store bought crepes and spend your time on the homemade pastry cream instead.

What to serve it with

  • Fresh berries on top
  • A light coffee or tea
  • A fruit coulis on the side

Storage

The crepe cake keeps for 2 to 3 days in the fridge, wrapped tightly or in a sealed container. It doesn't freeze well because of the pastry cream. Serve it cold, no need to reheat.

Questions about this recipe

Can I use a different cream instead of pastry cream?

Yes, mascarpone whipped cream or diplomat cream both work well and spread easily. The texture will be a bit lighter than classic pastry cream.

How many layers do I need for a nice looking cake?

About twenty crepes gives a tall cake that looks great when sliced. You can use fewer if you prefer a shorter cake, the crepe to cream balance stays the same.

How do I keep the crepes from tearing while stacking them?

Let the batter rest well before cooking, the crepes turn out softer. Handle them cold and flat, they tear less than when still warm.

Can kids help make this?

Yes, they love spreading the cream between the crepes and dusting the powdered sugar at the end. Cooking the crepes should stay an adult's job.

Can a crepe cake be made ahead?

Yes, it's even recommended. The recipe needs 1 h 20 of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a crepe cake?

Allow 3 h 10 in total, including resting and cooking time, of which 1 h 20 is actual work. The recipe is rated "easy".

How many calories are in a crepe cake?

About 410 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a crepe cake cost?

About €1.50 per person, that's €9.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

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