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Thousand Crepe Cake

A stunning dessert made of layers of delicate crêpes and rich cream filling, perfect for impressing friends and family.
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Prep Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crêpes
  • 30 crêpes 30 crêpes
  • 1/2 cup 1/2 cup flour
  • 1/2 cup 1/2 cup milk
  • 4 large 4 large eggs
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1 cup 1 cup sugar for the batter
For the Cream Filling
  • 4 cups 4 cups heavy cream whipped
  • 2 teaspoons 2 teaspoons vanilla extract

Method
 

Create the Crepes
  1. In a large bowl, mix your flour, milk, eggs, salt, and a bit of sugar until you achieve a smooth batter.
  2. Heat a non-stick skillet over medium heat, and lightly grease it.
  3. Pour a small ladle of batter into the skillet, swirling it to achieve an even thin layer.
  4. Cook for about 1-2 minutes until the edges start to lift, then flip and cook the other side for another minute.
  5. Repeat until you have about 30 crepes.
Prepare the Cream Filling
  1. In another bowl, whip the heavy cream until soft peaks form.
  2. Gradually add in your sugar and vanilla extract, continuing to whip until you achieve a stiff, fluffy consistency.
Layer the Cake
  1. Start stacking the crepes on a large plate.
  2. Spread a generous layer of whipped cream on top of each crepe before adding another, continuing until all crepes are used.
  3. Finish with a smooth layer of cream on the top.
Chill
  1. Refrigerate the cake for at least 2 hours to help the layers meld together.
Serve
  1. Once chilled, slice the cake to reveal those beautiful layers, and add your favorite toppings!

Notes

You can swap out heavy cream for non-dairy whipped cream if needed. Infusing your cream with citrus zest or coffee can enhance the flavor. Make the crepes a day in advance to save time. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for about a month.