This crepe cake recipe is made by layering French crepes with whipped cream and topped with a delicious chocolate ganache.
Crepe cake, also known as mille crepe cake, is a delightful dessert made up of many thin layers of crepes stacked on top of each other with a creamy filling in between.
This decadent treat offers a harmonious blend of textures and flavors, with the delicate crepes adding a light and airy touch to the rich and creamy layers.
Crepe cakes can be found in various flavors such as classic vanilla, chocolate, matcha, or fruit-infused variations like raspberry or mango.
Whether enjoyed as a special occasion dessert or as an indulgent everyday treat, crepe cakes are sure to delight anyone with their elegant appearance and delicious taste.
For more layer cake recipes, check out my Matilda's chocolate cake, pistachio cake, snickers cake, lemon curd cake, and Ferrero Rocher cake.
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Why this recipe works
- Texture- this cake is light as air and is filled with a light and creamy whipped cream that melts in your mouth in every bite.
- No bake- there is no need to turn on the oven for this cake! It is made with crepes who are made on the stovetop and filled with whipped cream and chocolate ganache.
- Time- although this cake looks super impressive to make, it takes under an hour to make from start to finish and is great if you are short in time.
- Chocolate ganache- this delicious crepe cake is topped with an easy two ingredient chocolate ganache which gives this cake a delish creamy chocolate flavor that is a must!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
for the crepes
Eggs- you will need 4 large eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– we used all-purpose flour for this recipe. Cake flour will work great as well.
Granulated sugar– we like to use granulated sugar, the most common sugar used in baking. Caster sugar will work great as well.
Milk- I used whole milk for this recipe but you can use your favorite non dairy unflavored milk instead.
Butter- melt your butter until it's not too hot. I used unsalted butter for this.
vanilla extract- for extra flavor.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
For the whipped cream
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Vanilla extract- adds extra flavor. You can use regular vanilla extract or vanilla bean extract.
For the chocolate ganache
Heavy cream- use full-fat heavy cream for this recipe. This can't be substituted.
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. using the best quality dark chocolate is very important in this recipe.
Instructions
In your blender, add the milk, eggs, flour, vanilla extract, salt, granulated sugar, and melted butter.
Blend the mixture on high for about 30 seconds, scraping down the sides if you have flour stuck on the sides of the blender container until you get a smooth mixture.
Heat a non-stick 10-inch skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of the batter into the pan, swirling it around to cover the bottom evenly.
Cook the crepe for about 30-40 seconds until lightly golden and crispy on the edges, then carefully flip it over using a spatula and cook for another 20 seconds.
Remove the crepes to a plate and allow them to cool completely so the toppings won’t melt.
Make the whipped cream
Into a big mixing bowl, add the heavy cream, vanilla extract, and powdered sugar. Mix with an electric hand mixer until stiff peaks form.
Assembly
Place the first crepe onto a serving platter and spread an even thin layer of the whipped cream on top.
Repeat this step on the rest of the crepes and the whipped cream.
Make the chocolate ganache
Chop the dark chocolate and place it into a large bowl. Heat the cream in a saucepan until it comes to a simmer. Pour the cream into the bowl with the chopped chocolate.
Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Pour the ganache on top of the cake and spread it with an offset spatula. Top the cake with a strawberry or any of your favorite fresh berries and serve!
Expert Tips
- Use a blender to make the crepes. Making French crepes in a blender makes the crepes batter super silky and smooth with no lumps.
- Tilt and rotate the pan when you make the crepes, this is the most efficient way to spread the batter evenly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use a non-stick pan is ideal for making thin and evenly cooked crepes. Make sure the pan is hot before pouring in the batter.
- Adjust the heat of your pan to medium-high when cooking crepes. This will help them cook quickly without burning.
- Pour the batter correctly! Pour a small amount of batter into the center of the hot pan, then quickly tilt and swirl the pan to spread it thinly and evenly across the surface.
- Use a spatula to gently loosen the edges of the crepe before flipping it over with confidence using your fingers or spatula.
- Allow each side of the crepe to cook until lightly golden brown before flipping. Patience is key to achieving that perfect texture.
- Allow the cooked crepes to cool completely before topping them with the whipped cream so the whipped cream won’t melt.
Faq's
French crepes are French-style pancakes, crepes are very thin. Crepes can be serves as sweet or savory, there are a variety of fillings that can go into crepes. French crepes can be served as breakfast, or brunch, they can be served as a dessert or as a dinner.
A crepe cake is made of layers of thin, delicate crepes stacked on top of each other with whipped cream, and is topped with chocolate ganache.
The taste of a crepe cake is a light blend of sweet and decadent flavors, with the smoothness of the whipped cream perfectly complementing the richness of the chocolate ganache on top.
While a traditional cake is made of layers of baked batter, a crepe cake consists of thin, delicate crepes stacked on top of each other with cream or filling in between.
Storing
This cake will last up to 3 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out. It is best to eat this cake on the same day as the crepes are still fresh, but it's still delicious for up to 3 days.
Freezing
I don't recommend freezing the assembled crepe cake since the heavy cream will separate in the thawing process, and the crepes will be soggy from the water in the freezer.
You can freeze the cooked crepes (unfrosted) in an airtight container in the freezer for up to a month. Thaw it at room temperature for a few hours and follow the rest of the instructions as written.
Substitutions
Dairy-free- to make this cake dairy-free, replace the milk with almond milk. Also, replace the butter and vegan butter and the heavy cream with dairy free heavy cream.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Matcha Green Tea- Infuse your crepe layers with matcha powder for a unique and earthy flavor. Pair it with a light and creamy matcha filling for a delicious twist.
Lemon Blueberry- Add fresh blueberries to your crepe batter and layer each crepe with zesty lemon curd and whipped cream.
Salted Caramel Chocolate- Indulge in layers of chocolate crepes filled with salted caramel sauce and chocolate ganache. Top it off with a sprinkle of sea salt for a perfect balance of sweet and salty.
Tiramisu- Layer the crepes with rich mascarpone cream, infused with coffee and dusted with cocoa powder. Use the recipe for my mascarpone cream from my tiramisu cake.
Strawberry- Thinly slice fresh ripe strawberries and top each layer of whipped cream with the fresh strawberries.
Chocolate crepes- make chocolate crepes and swap ¼ cup of flour with cocoa powder. Use chocolate whipped cream for the filling and use the same recipe for the ganache.
Filling- the options for filling in crepe cake are endless, you can use any recipe of cream that is on my site like whipped chocolate ganache, chocolate fudge frosting, cream cheese frosting, Oreo frosting, etc.
Make it ahead of time
Make the crepes a day ahead, make sure you store them in an airtight container so they won’t dry up.
All you have left to do is assemble the cake. If you make the chocolate ganache in advance, warm it in the microwave an let it cool to room temperature so it won’t be too hot.
Serving Tips
Pair with a Scoop of Vanilla Ice Cream- elevate your cake by serving each slice with a scoop of creamy vanilla ice cream.
Fresh berries- top the finished cake with your favorite berries like strawberries, blueberries, and raspberries, for a fresh and delicious addition.
Equipment
More French desserts
Mini Chocolate Tarts- These mini chocolate tarts are made with a buttery shortcrust pastry and filled with a silky smooth and rich chocolate ganache.
Cream Puffs- These cream puffs are a classy French dessert made with choux pastry that is baked until golden brown, filled with whipped cream or pastry cream, and dipped in chocolate.
Lemon Tart- This lemon tart is made with a buttery pastry crust and filled with a zesty lemon curd filling. This tart is a ray of sunshine in a dessert!
📖 Recipe
Easy Crepe Cake w/ Whipped Cream & Chocolate Ganache
Ingredients
For the crepes:
- 2 cups Flour
- 2 cups Milk
- 3 tablespoon Granulated sugar
- 4 Eggs
- ¼ cup Butter melted, unsalted
- 2 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
For the whipped cream:
- 2 ½ cups Heavy cream
- ½ cup Powder sugar
- 2 teaspoon Vanilla extract
For the chocolate ganache:
- 3.5 oz Heavy cream
- 3.5 oz Dark chocolate
Instructions
- In your blender, add the milk, eggs, flour, vanilla extract, salt, granulated sugar, and melted butter.
- Blend the mixture on high for about 30 seconds, scraping down the sides if you have flour stuck on the sides of the blender container until you get a smooth mixture.
- Heat a non-stick 10-inch skillet over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of the batter into the pan, swirling it around to cover the bottom evenly.
- Cook the crepe for about 30-40 seconds until lightly golden and crispy on the edges, then carefully flip it over using a spatula and cook for another 20 seconds.
- Remove the crepes to a plate and allow them to cool completely so the whipped cream won’t melt.
Make the whipped cream
- Into a big mixing bowl, add the heavy cream, vanilla extract, and powdered sugar. Mix with an electric hand mixer until stiff peaks form.
Assembly
- Place the first crepe onto a serving platter and spread an even-thin layer of the whipped cream on top.
- Repeat this step on the rest of the crepes and the whipped cream.
Make the chocolate ganache
- Chop the dark chocolate and place it into a large bowl. Heat the cream in a saucepan until it comes to a simmer. Pour the cream into the bowl with the chopped chocolate.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
- Pour the ganache on top of the cake and spread it with an offset spatula. Top the cake with a strawberry or any of your favorite fresh berries and serve!
Notes
- Use a blender to make the crepes. Making French crepes in a blender makes the crepes batter super silky and smooth with no lumps.
- Tilt and rotate the pan when you make the crepes, this is the most efficient way to spread the batter evenly.
- Use a non-stick pan that is ideal for making thin and evenly cooked crepes. Make sure the pan is hot before pouring in the batter.
- Adjust the heat of your pan to medium-high when cooking crepes. This will help them cook quickly without burning.
- Pour the batter correctly! Pour a small amount of batter into the center of the hot pan, then quickly tilt and swirl the pan to spread it thinly and evenly across the surface.
- Use a spatula to gently loosen the edges of the crepe before flipping it over with confidence using your fingers or spatula.
- Allow each side of the crepe to cook until lightly golden brown before flipping. Patience is key to achieving that perfect texture.
- Allow the cooked crepes to cool completely before topping them with the whipped cream so the whipped cream won’t melt.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Kinemaster Geek
Delicious and easy-to-make crepe cake with rich chocolate ganache,