Crepe Cake

A crepe cake on a platter with fruit in the background

4 from 1 review

This gorgeous crepe cake is made with layers of homemade crepes, diplomat cream and fresh berries.


For the crepes:

  • 3/4 cup milk
  • 3/4 cup water
  • 4 large eggs
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1 cup all-purpose flour

To assemble:


Make the Crepes

  1. Add the milk, water, eggs, salt, melted butter, sugar, and flour to a blender (in the listed order). Blend the mixture on high speed for about 20 seconds, or until the batter is completely smooth.
  2. Heat a 9-inch non-stick skillet or crepe pan over medium-high heat.
  3. Pour about 3 tbsp of batter into the pan and quickly swirl the pan around to spread the batter into a thin, even layer.
  4. Cook the crepe for about 1 minute until the edges start to curl and the bottom is lightly golden brown. Use a spatula to carefully flip the crepe over and cook for an additional 30 seconds on the other side, until lightly browned.
  5. Transfer the cooked crepe to a plate and repeat the process with the remaining batter.

Assemble the Crepe Cake

  1. To assemble the cake, place one crepe on a cake stand or serving platter. Spread a thin layer of diplomat cream over the crepe. Repeat with remaining crepes and diplomat cream, ending with a crepe on top.
  2. Refrigerate for at least 1 hour before serving.
  3. Garnish with fresh berries before serving.

Keywords: crepe cake, mille crepe cake, crepe cake recipe