Description
This elegant Crêpe Cake features layers of delicate homemade crêpes alternated with rich, velvety pastry cream. Topped with fluffy whipped cream and fresh berries, it’s a stunning dessert perfect for special occasions or a luxurious treat.
Ingredients
Scale
Pastry Cream:
- 8 large egg yolks
- 1/2 cup (55 g) cornstarch
- 1/2 teaspoon kosher salt
- 1 cup (200 g) granulated sugar, divided
- 4 cups (945 mL) whole milk
- 4 tablespoons (1/2 stick) unsalted butter, cubed, room temperature
- 4 teaspoons pure vanilla extract
- 2 cups (475 mL) heavy cream
Crêpes:
- 3 cups (710 mL) whole milk
- 3 large eggs, beaten to blend
- 2 cups (240 g) all-purpose flour
- 4 tablespoons unsalted butter, melted, plus 1 teaspoon softened butter for pan
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon baking powder
Whipped Cream Topping:
- 1 cup cold heavy cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
Garnish:
- 1 pint fresh blackberries
- 1 pint fresh blueberries
- 1 pint fresh raspberries
Instructions
- Make Pastry Cream: In a large heatproof bowl, whisk together egg yolks, cornstarch, salt, and 1/2 cup granulated sugar until smooth. Heat 4 cups whole milk with remaining 1/2 cup sugar in medium pot over medium heat until sugar dissolves and milk steams. Gradually whisk half of the hot milk into the egg mixture to temper it. Return this mixture to the pot and cook over medium heat, stirring constantly until the mixture boils and thickens like pudding, about 1-2 minutes. Continue cooking and stirring for another minute, then remove from heat and stir in butter and vanilla extract.
- Strain and Chill Pastry Cream: Pour the hot pastry cream through a fine mesh sieve into a rimmed baking sheet or bowl to remove any lumps. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until completely chilled.
- Prepare Pastry Cream Filling: Whip 2 cups heavy cream in a large bowl until stiff peaks form. In another bowl, smooth the chilled pastry cream. Stir one-quarter of the whipped cream into the pastry cream to lighten it, then carefully fold in the remaining whipped cream. Refrigerate the filling until ready to assemble.
- Make Crêpe Batter: In a blender, combine 3 cups whole milk, beaten eggs, flour, vanilla, melted butter, salt, and baking powder. Blend until smooth, about 1 minute. Cover and refrigerate for at least 1 hour, up to 2 days, to allow the batter to rest.
- Cook Crêpes: Heat a large nonstick skillet over medium heat and melt 1 teaspoon softened butter. Whisk the batter, then pour about 1/3 cup into the center of the pan, swirling to spread into an even 9-inch circle. Cook the crêpe until the top is set and the bottom is golden brown, about 1-2 minutes. Flip and cook the other side for about 1 minute. Transfer to a parchment-lined wire rack and cover with parchment. Repeat until you have 18-20 crêpes. Let cool.
- Assemble Cake: Place one crêpe on a serving platter. Spread a scant 1/2 cup of the pastry cream filling evenly over the crêpe, leaving a 1/2-inch border around the edges. Top with another crêpe and repeat layering until all crêpes are stacked, reserving one for the top.
- Refrigerate Cake: Cover the assembled cake and chill for at least 4 hours or overnight to allow flavors to meld and filling to set.
- Prepare Whipped Cream Topping: In a large bowl, whip 1 cup cold heavy cream with confectioners’ sugar and vanilla extract until stiff peaks form.
- Decorate and Serve: Spread the whipped cream on top of the chilled crêpe cake in a swirled pattern, creating peaks and curves for texture. Garnish with fresh blackberries, blueberries, and raspberries. Serve chilled.
Notes
- Pastry cream (without folded whipped cream) can be made up to 3 days in advance and refrigerated in an airtight container.
- Crêpes can be made 1 day ahead, stacked with parchment paper between, and refrigerated in an airtight container.
- For a smoother pastry cream, be sure to strain it while hot.
- Use a nonstick skillet and make sure it is properly heated for thin, even crêpes.
- Allowing the batter to rest enhances the texture and prevents tearing when cooking crêpes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: Crêpe Cake, French dessert, layered crêpes, pastry cream, whipped cream, fresh berries, elegant dessert
