This light and elegant crepe cake with layers of delicate crepes and creamy pastry cream is the perfect dessert for Valentine’s Day, brunch, or special events like baby and bridal showers. Simple yet impressive!
Looking for a dessert that’s light, elegant, and sure to impress? This crepe cake is the answer. With its delicate layers of soft crepes and creamy, luscious pastry cream, it’s a treat that feels fancy without being fussy. Whether you're celebrating Valentine's Day with your sweetheart or hosting a baby or bridal shower, this crepe cake will steal the show with its beautiful simplicity and irresistible flavor.
The best part? It’s surprisingly easy to make and can be prepared ahead of time, which means you can spend less time in the kitchen and more time enjoying the company of your guests. There’s no need to stress over complicated techniques—this cake looks like a million bucks, but it’s all about letting the layers and flavors shine with minimal effort.
My husband is a huge fan of this crepe cake, and I have to agree—its lightness and elegance make it a refreshing alternative to heavier, richer desserts. Whether it’s for a romantic dinner, a celebratory brunch, or a fun gathering with friends, this cake is sure to be a crowd-pleaser every time.
Ingredients:
Crepes:
2 cups milk
¾ cup water
4 eggs
6 Tablespoons butter, melted
3 Tablespoons sugar
2 teaspoon vanilla
¼ teaspoon salt
2 cups flour
1 teaspoon butter or oil, to grease the skillet for the crepes
2 batches of Pastry Cream
1 pint raspberries, to garnish the cake
powdered sugar, to sprinkle on top of the raspberries
chocolate shavings, to garnish the cake, optional
How To Make Crepe Cake
I would recommend making the Pastry Cream ahead of time, but it can be done either way.
Make the crepe batter by mixing all the ingredients in a blender - the milk, water, eggs, butter, sugar, vanilla, salt and flour. 
Chill the crepe batter at least for 1 hour. I usually make it the night before I'm planning to make the crepes. If you make the batter and the pastry cream the day before, assembling this cake will be a cinch.
Heat a nonstick skillet over medium high heat. Brush with a little bit of butter or oil, using a paper towel to distribute an even amount over the skillet. When the skillet is hot, pour in some crepe batter (a little bit more than half of a ¼ measuring cup for an 8 inch skillet) and tilt the skillet, distributing the batter evenly over the surface of the skillet.
Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.
Repeat with all the batter, putting the crepes on a round dinner plate and covering with aluminum foil while you’re cooking the next crepe, to prevent the crepes from drying around the edges. You should have 30-32 crepes, if you're using an 8 or 9 inch skillet.
Cool the crepes.
Assemble the cake by placing a crepe on a plate or cake stand. Scoop out about ¼ cup of the pastry cream and spread it out all over the surface of the crepe. 
Repeat with all the crepes and pastry cream.
Instead of using Pastry Cream, you can also make this a "Nalistniki Cake", by using a farmer's cheese mixture. I'm sure it would taste DELICIOUS. Another option is to whip up some heavy cream and fold it into condensed milk. Yet another option is to use a Cream Cheese frosting. The possibilities are endless.
Chill the cake for at least an hour, since the pastry cream needs to set. You won't be able to cut the cake right away, since it will be too wobbly and unsteady.
Garnish with fresh raspberries or any other berries, fruit, chocolate shavings and sprinkle on some powdered sugar.
Raspberry Crepe Cake
Ingredients
Crepes:
- 2 cups milk
- ¾ cup water
- 4 eggs
- 6 Tablespoons butter melted
- 3 Tablespoons sugar
- 2 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups flour
- 1 teaspoon butter or oil to grease the skillet for the crepes
Other:
- 2 batches of Pastry Cream
- 1 pint raspberries to garnish the cake
- powdered sugar to sprinkle on top of the raspberries
- chocolate shavings to garnish the cake, optional
Instructions
- I would recommend making the Pastry Cream ahead of time, but it can be done either way.
- Make the crepe batter by mixing all the ingredients in a blender. Chill the crepe batter at least for 1 hour. I usually make it the night before I'm planning to make the crepes. If you make the batter and the pastry cream the day before, assembling this cake will be a cinch.
- Heat a nonstick skillet over medium high heat. Brush with a little bit of butter or oil, using a paper towel to distribute an even amount over the skillet. When the skillet is hot, pour in some crepe batter (a little bit more than half of a ¼ measuring cup for an 8 inch skillet) and tilt the skillet, distributing the batter evenly over the surface of the skillet.
- Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.
- Repeat with all the batter, putting the crepes on a round dinner plate and covering with aluminum foil while you’re cooking the next crepe, to prevent the crepes from drying around the edges. You should have 30-32 crepes, if you're using an 8 or 9 inch skillet.
- Cool the crepes. Assemble the cake by placing a crepe on a plate or cake stand. Scoop out about ¼ cup of the pastry cream and spread it out all over the surface of the crepe. Repeat with all the crepes and pastry cream. Chill the cake for at least an hour, since the pastry cream needs to set. You won't be able to cut the cake right away, since it will be too wobbly and unsteady. Garnish with fresh raspberries or any other berries, fruit, chocolate shavings and sprinkle on some powdered sugar.
This is so cool, I love the idea of a crepe cake! I will have to give it a try soon.
I must say when i saw this cake from your post, i thought it looked amazing. Very beautiful cake and crepes turned out amazing with slight taste of vanilla. Sorry to say that the custard cream was not good tasting. It tasted eggy. I followed recipe to the T. The cake took long time to make and unfortunately was not worth it in my opinion. I just didnt get this thick custard eggy taste of the cream. I will keep the recipe for the crepes though.... crepes on their own were great. Sorry but overall cake i must rate 3.5 out of 10. 🙁 i wish i liked it more. Its was beautiful though. Thanks. Just wanted to be honest.
Correction: pastry cream not custard cream.
Thank you so much for this recipe. I always wanted to make this cake. I love it!
You're welcome, Angie. Enjoy:).
Hi,
Can I ignore the corn starch?
If you would rather not use the cornstarch, use this recipe instead: https://www.olgasflavorfactory.com/breakfast/apple-blueberry-crepes/
Cornstarch is an important ingredient in this recipe.
Thank you for the great recipe! Have you tried assembling this cake the day before you serve it? I'm wondering if it will taste better or worse the day after assembly. I have made Medovik before, and I know that usually is an overnight cake, as it tastes better the second day.
Thank you!
I was thrilled when I found this recipe for dessert on Easter but sadly it did not turn out as lovely as yours. My cream, which I made following your recipe to a T, was perfect in the bowl but as soon as I began applying it to the cool crepes it began to run. I measured out less than a 1/4 cup for each layer but after the fifth it turned into the leaning tower. I tried refrigerating it before the next layer and it seemed to make the sliding/runniness worse. I'm not sure how it's going to look come dinner but at least it tastes delicious! Your advice is gladly welcomed. Happy Easter!