Description
This Crepe Cake is a stunning layered dessert featuring 30 delicate crepes stacked with a luscious sweetened condensed milk and cream cheese filling. With its thin, buttery crepes and rich, creamy filling infused with vanilla, this impressive 9-inch cake is perfect for special occasions or an indulgent treat.
Ingredients
Scale
Crepes
- 1/2 cup warm water
- 1 cup 2% milk
- 4 large eggs
- 4 Tbsp unsalted butter, melted (plus additional for sautéing)
- 1 cup all-purpose flour
- 2 Tbsp granulated sugar
- 1/8 tsp salt
Filling
- 1 cup unsalted butter, softened at room temperature (16 Tbsp)
- 12 oz sweetened condensed milk (from a 14 oz can)
- 8 oz cream cheese, softened at room temperature
- 2 tsp vanilla extract
Instructions
- Prepare the crepe batter: In a large mixing bowl, whisk together warm water, 2% milk, and eggs until well combined. Gradually add the all-purpose flour, sugar, and salt, whisking continuously to prevent lumps. Stir in the melted unsalted butter until the batter is smooth and slightly runny. Let the batter rest for about 10 minutes to relax the gluten.
- Cook the crepes: Heat a non-stick skillet or crepe pan over medium heat and brush lightly with melted butter. Pour a small ladleful of batter into the skillet and swirl to evenly coat the bottom with a thin layer. Cook for 1-2 minutes until the edges begin to lift and the underside is golden. Flip carefully and cook the other side for 20-30 seconds. Transfer crepe to a cooling rack and repeat until all batter is used, stacking crepes with parchment paper between layers to prevent sticking.
- Make the filling: In a large bowl, using a hand mixer or stand mixer, beat the softened unsalted butter until creamy and fluffy. Add softened cream cheese and continue beating until smooth and well combined. Gradually beat in sweetened condensed milk and vanilla extract until the mixture is smooth, fluffy, and spreadable.
- Assemble the crepe cake: Place one crepe on a serving plate. Spread a thin, even layer of the cream cheese filling over the crepe. Repeat layering crepe and filling until all 30 crepes and filling are used, finishing with a crepe layer on top. Gently press the cake to even out the layers and cover with plastic wrap. Refrigerate for at least 2 hours or overnight to set and allow flavors to meld.
- Serve: Remove the cake from the refrigerator about 15 minutes before serving for easier slicing. Cut into slices with a sharp knife and enjoy the delicate, creamy layers of this spectacular crepe cake.
Notes
- Ensure crepe batter is smooth and thin for the best thin crepes.
- Use a non-stick skillet for easy flipping of crepes.
- Allow the cake to chill well to help the layers set firmly for clean slicing.
- You can add fresh fruits like berries between layers for variation.
- Store leftover cake covered in the refrigerator for up to 3 days.
