If you’ve never had a crepe cake before, you’re in for a stunning (and surprisingly simple) treat! Also known as a mille crêpes cake (French for “a thousand crepes”), this show-stopping dessert is made by stacking dozens of delicate crepes with layers of creamy filling in between. The result? A gorgeous, multi-layered cake that’s as light and elegant as it is delicious. Whether you go classic with vanilla pastry cream or dress it up with chocolate, fruit, or whipped cream, crepe cakes are a fun twist on traditional layered desserts—and sure to impress!
Lemon Curd Crêpe Cake
Dozens of delicate layers, tangy lemon curd, and fluffy whipped cream—this no-bake beauty is a showstopper!If sunshine were a dessert, this would be it. My Lemon Curd Crêpe Cake is a light-yet-decadent treat made by stacking dozens of whisper-thin crêpes with swirls of homemade lemon curd and clouds of whipped cream between each layer. It’s bright, elegant, and surprisingly simple once you get into the rhythm of flipping crepes.This cake is perfect for spring gatherings, bridal showers, or anytime you want to wow your guests with something that tastes as good as it looks. And the best part? No oven required.
Equipment
- 1 Crepe maker or nonstick skillet
Ingredients
Basic Crepe Batter: Brought to you by CucinaPro
Ingredients:
- 4 large eggs
- 1-1/2 cups milk; more as needed
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2-3 tablespoons butter or nonstick cooking spray for basting the crepe maker cooking surface
Instructions
Instructions:
- Combine the eggs and milk in a bowl, add the flour and salt and whisk until smooth.
- Strain the batter, if necessary, to remove any lumps.
- Let the batter rest at room temperature for 30 minutes.
- Melt butter and use a pastry brush to put a coating on the cooking plate before dipping and cooking.
- Proceed to cook crepes. Once they have been cooked, transfer them to a cooling rack.
- Stack crepes between sheets of parchment paper for storage.
Notes
- Use a crêpe maker for ease: I love using the CucinaPro Cordless Crêpe Maker for this recipe. It makes producing a large batch of thin, evenly cooked crêpes much faster and more consistent—perfect for a layered crêpe cake.
- Make crêpes in advance: Crêpes can be made ahead of time to save you effort on assembly day. Store them in the fridge for up to 7 days or freeze for up to 1 month.
- Prevent sticking and tearing: When storing, place a sheet of wax paper between each crêpe. This keeps them from sticking together or tearing when you’re ready to use them.