This crepe cake recipe is a beautiful and delicious dessert that's surprisingly easy to make. It's a fail-proof recipe with an impressive 18 layers of thin crepes and creamy Mascarpone filling.
This elegant cake, also known as Mille crepe cake, features 18 thin layers of crispy-edged crepes, generously filled with a blend of mashed raspberries and Mascarpone cream. It's a sweet, delicate dessert that traces its origins to the French region of Brittany.
Other crepe recipes I recommend you try include my crepes with chicken and cheese and vegan buckwheat crepes. They're delicious, easy to make, and great as breakfast for dinner too!
Why This Is The Best Crepe Cake Recipe
- Easy: This recipe is as straightforward as it gets. With simple steps and easy-to-follow instructions, you're guaranteed to make a stunning crepe cake.
- Impressive: Despite its simplicity, this crepe cake looks incredibly impressive. It's the perfect dessert to serve at dinner parties or special occasions.
- Classic Flavors: The combination of sweet raspberries, creamy Mascarpone cheese, and delicate crepes is a timeless classic that everyone loves.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Eggs: These are essential for giving the crepe structure and stability. The proteins in the eggs coagulate during cooking, helping to hold the crepe together.
- All-Purpose Flour: This is the base of the crepe batter, providing structure and helping to bind the other ingredients together.
- Milk: The liquid component of the batter, milk adds moisture and helps to thin out the batter to a pourable consistency.
- Heavy Cream: This is whipped to stiff peaks and folded into the Mascarpone mixture, adding a rich, creamy texture to the filling.
- Mascarpone Cheese: A key player in the filling, Mascarpone is a creamy, slightly sweet Italian cheese that adds a deliciously rich flavor and smooth texture.
- Sugar: This sweetens the Mascarpone cream, and because it's already in powdered form, it blends easily without leaving a grainy texture.
- Vanilla Extract: This enhances the flavor of the Mascarpone cream, adding a warm, inviting undertone.
- Fresh Raspberries: These are mashed and folded into the Mascarpone cream, adding a sweet-tart flavor and beautiful, natural color.
How to Make Crepe Cake
Making this incredible crepe cake at home is super easy and will give you great results every single time. Here's how to make it step by step:
Prepare the crepe batter: In a medium bowl, beat eggs, sugar, and salt. Whisk in flour and then slowly start adding milk, whisk carefully to make sure there are no lumps. Add in melted butter and mix again. Let the batter rest for 15-20 minutes.
Pour the batter: Heat your 8-inch non-stick skillet over medium heat. Pour about ¼ cup of crepe batter into the center of the skillet and immediately swirl the skillet so that the batter coats the entire bottom.
Cook the crepes: Cook for 2-3 minutes and then use a spatula to flip the crepe over. Cook for another minute and transfer the crepe to a cooling rack or cutting board.
Repeat the process: Repeat with the remaining batter. You'll have about 20-22 crepes.
Prepare the Mascarpone cream: Using a whisk or electric mixer, beat together heavy cream, Mascarpone cheese, vanilla extract, and powdered sugar until stiff peaks form.
Assemble the cake: In a medium bowl, mash 1 cup of raspberries. Gently fold 1 cup of mashed raspberries into ¾ of the Mascarpone cream. Place in the fridge until ready to use.
Layer the crepes: Place one Crepe on a cake stand and spread 2 tablespoons of the Raspberry Mascarpone cream on top, leaving a ¼-inch border. Cover with another Crepe and repeat the process with the remaining Crepes.
Add the finishing touches: Spoon the remaining plain Mascarpone cream on the center of the cake and decorate with the remaining 1 cup of Raspberries.
Chill and serve: Place the cake in the refrigerator and chill for at least 4 hours before serving. This allows the flavors to meld together for best results. Slice the crepe cake and serve chilled. Enjoy this delicious dessert!
For a full list of ingredients and instructions, see the recipe card below.
Serving Suggestions
- For a fancy brunch, pair a slice of this crepe cake with a mimosa or a cup of your favorite gourmet coffee for a luxurious, late-morning treat.
- As a sweet ending to a dinner party, impress your guests with this crepe cake. Serve it with a side of fresh raspberries and a sprinkle of powdered sugar for a stunning presentation.
- For a cozy night in, enjoy a slice of this crepe cake with a hot cup of tea or cocoa. The rich, creamy Mascarpone filling and delicate crepes make it a comforting, yet elegant dessert.
Recipe Variation Ideas
- Berries: If you're a fan of berries, instead of using just raspberries, mix it up with a combination of strawberries, blueberries, and blackberries.
- ChocolateL For those who can't get enough of chocolate, add a layer of chocolate ganache between each crepe and sprinkle some chocolate shavings on top.
Frequently Asked Questions
This recipe makes about 20-22 crepes. However, the number of crepes you end up with may vary depending on the size of your skillet.
Yes, you can make the crepes in advance. Simply stack them with parchment paper in between, wrap them in plastic wrap, and store them in the fridge for up to 2 days.
If you don't have Mascarpone cheese, you can use cream cheese as a substitute. However, the flavor and texture of the cream may be slightly different.
Yes, you can customize this recipe by using different types of fruit. For example, you can use strawberries, blueberries, or blackberries instead of raspberries.
After enjoying this delicious crepe cake, place the leftover cake in an airtight container and it will keep well for up to 3 days.
You'll Also Enjoy These French Desserts
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Recipe
Raspberry Crepe Cake
Ingredients
- 3 eggs
- 4 tablespoon sugar
- ½ teaspoon salt
- 2 c all-purpose flour
- 4 c milk
- 1 ½ tablespoon butter melted
- 2 ¼ c heavy cream
- 8 oz Mascarpone cheese
- 1 c powdered sugar
- 1 tsp vanilla extract
- 2 c fresh raspberries
Instructions
- In a medium bowl beat eggs, sugar and salt. Whisk in flour and then slowly start adding milk whisking carefully to make sure there's no lumps. Add in melted butter and mix again. Let the batter rest for 15-20 minutes.
- Heat your 8-inch non-stick skillet over medium heat. Pour about ¼ cup of Crepe batter in the center of a skillet and immediately swirl the skillet so that batter coats the entire bottom of it.* (See Note 1)Cook for 2-3 minutes and then use a spatula to flip the Crepe over. Cook for another minute and transfer the Crepe to a cooling rack or cutting board. Repeat with the remaining batter. You'll have about 20-22 Crepes.
- Using a whisk of electric mixer beat together heavy cream, Mascarpone cheese, vanilla extract and powdered sugar until stiff peaks.
- In a medium bowl mash 1 cup of raspberries. Gently fold 1 cup of mashed raspberries into ¾ of Mascarpone cream. Place in the fridge until ready to use.
- Place one Crepe on a cake stand and spread 2 tablespoons of Mascarpone cream on top, leaving a ¼-inch border. Cover with the second Crepe and repeat the process with the remaining Crepes.* (See Note 2)
- Spoon the remaining plain Mascarpone cream on the center of the cake and decorate with the remaining 1 cup of Raspberries.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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