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Reading: how to make a crepe cake
This crepe cake is gorgeous and scrumptious! Everybody will assume it took you hours to arrange however it’s so easy if you’re utilizing our fail proof blender crepes recipe. That is the best 30 layer cake you’ll make with 15 crepes and 15 layers of cream.
I’ve been in love with the thought of crepe muffins since I first laid eyes on them; elegant with rustic appeal and so fairly! I’ve examined a number of variations of this crepe cake for a while once I found the successful cream for it; based mostly on our fashionable Spartak layer cake (my favourite cake on the planet). The frosting has a fragile and splendidly creamy however gentle taste it has sweetened condensed milk in it so it’s good. I hope this crepe cake turns into a brand new favourite for you – each to make and luxuriate in!
We have now included Amazon affiliate hyperlinks to our favourite cooking instruments used to make this cake.
You don’t want any fancy gear for selfmade crepes, simply any blender to whirl the substances collectively and a very good non-stick 9″ pan. I additionally counsel a skinny edge spatula to simply flip over the crepes. I’ve been utilizing this methodology of creating crepes for years and I’ll by no means get uninterested in this recipe!
Substances for Crepes (makes 15 crepes):
1/2 cup heat water 1 cup milk 4 massive eggs 4 Tbsp unsalted butter, melted, plus extra to sauté 1 cup all-purpose flour *measured appropriately 2 Tbsp granulated sugar pinch of salt
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*Watch our simple video tutorial on how you can measure appropriately
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 – crammed by weight) 8 oz cream cheese, softened at room temperature 2 tsp vanilla extract (make your personal with 2 substances!)
The right way to Make Crepes:
1. Within the bowl of a blender, add the crepe substances within the order they’re listed: 1/2 cup heat water, 1 cup milk, 4 massive eggs, 4 Tbsp melted butter, 1 cup all-purpose flour, 2 Tbsp sugar and a pinch of salt. Mix till nicely mixed, scraping down the edges with a spatula if wanted then put aside.
2. Warmth a medium (9-inch) non-stick pan over medium warmth. Add a tiny dot of butter and unfold it round with a spatula to evenly coat. As soon as the butter is sizzling, add about 3 Tbsp of batter, or sufficient to evenly coat the underside of the pan, swirling the skillet as you add the batter to evenly coat the underside of the pan. Sauté about 30 seconds per facet or till evenly golden then flip utilizing a skinny edged spatula and sauté one other 30 seconds or till the second facet is golden. Take away to a clear floor similar to a slicing board and permit the layers to chill to room temperature earlier than stacking them.
Be aware: When utilizing a very good non-stick (un-scratched) skillet, you’ll solely want so as to add butter to prime the pan for the primary crepe since there’s butter within the batter.
The right way to Make Crepe Cake Frosting:
1. Within the bowl of a stand mixer fitted with whisk attachment, beat butter and condensed milk with whisk attachment on excessive velocity 7 minutes. It ought to look whipped and lightened in coloration.
2. Add 8 oz of softened cream cheese 1 Tbsp at a time whereas mixing on medium excessive velocity. Proceed beating for 3 minutes or till now not lumpy. Add 2 tsp vanilla and whisk till nicely integrated and easy. Some tiny lumps are okay and won’t be noticeable as soon as the cake is able to get pleasure from.
Assembling the Crepe Cake
1. Place the primary crepe layer onto your serving platter and unfold about 3 Tbsp or 1 ice cream scoop of frosting between every crepe layer for a complete of 15 crepes and 15 layers of cream.
2. Refrigerate the cake for not less than 6 hours or till frosting has firmed up (may be made 2 days forward) – it will likely be a lot simpler to slice after refrigeration and received’t slide aside. To serve, mud with powdered sugar and prime with contemporary berries if desired.
Be aware: In case your skillet was bigger/smaller or should you made your crepes thicker, you might get a differing variety of crepes and that’s okay :).
Query: Have you ever tried making selfmade crepes? Do you utilize a skillet or do you’ve gotten a type of fancy crepe makers – and if that’s the case, would you advocate that to the remainder of us? Let me know in a remark under and you’ll win a lifetime of my appreciation ;).
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