Crepe cakes were having their heyday on Instagram when I was writing A Crime of Passion Fruit. I spent many hours drooling over the light and delicate crepe structures, layered with fresh berries and whipped cream, and I knew it would be exactly what Jules would bake for her return to the seas in this book. Apparently, I wasn’t alone with my crepe cake obsessions, because this recipe is at the top of the most requested list. I’m recreating it as Jules made it on the Amour of the Seas, but you can get inventive with your crepe creations. A melody of fruit, a chocolate hazelnut spread, cream cheese and cinnamon with toasted pecans—go crazy! Plus, crepes are technically a breakfast food so you don’t have to wait for dessert to enjoy this one.
If you haven’t already entered my giveaway, you can do so below the following recipe. Happy baking!
Crepe Cake with Strawberries
For the crepes:
2 tbsp melted butter (Plus ¼ cup butter for grilling crepes)
1 cup milk
1 tsp vanilla
½ tsp salt
1 cup flour
For the filling:
4 oz cream cheese at room temperature
2 tbsps powdered sugar (plus extra for dusting)
1 fresh lemon (juice and zest)
1 cup whipped cream
2 cups sliced strawberries
1 tsp vanilla
2 tbsps sugar
Slice strawberries, sprinkle with sugar and vanilla and set aside. In a mixing bowl, combine cream cheese, lemon juice and zest, and powdered sugar. Whip until smooth and creamy. Fold whipped cream in by hand and set aside.
In a large mixing bowl whisk eggs, melted butter, milk and vanilla. Slowly add in salt and flour and whisk until smooth. Heat 1 tbsp of butter in a frying pan or cast iron skillet over medium. Scoop ¼ cup of crepe batter into warm pan and tilt pan in a circle unlit the batter covers the entire surface. Cook for 2 to 3 minutes or until the bottom is light brown. Flip and cook on the other side for 1 minute.
Remove from heat. Place on a cake stand or plate. Cut lemon in half and rub onto crepe. Then spread on a thin layer of filling and strawberries. Repeat process for the remaining crepe batter and whipped cream and strawberries until you have a completed stacked cake. Finish with a dusting of powdered sugar.
I have always wanted to try and make one of these. It does look really good with the strawberries. But thinking of all the different combinations to do. Yum.
There are definitely a lot of different combinations you could make…and all of them delicious! The one piece of advice I’d give is to use a very sharp knife when cutting it. Otherwise, the layers tend to slide and you’ll end up with a mess. It’ll still taste divine, but it won’t look very pretty.
These sound delicious!
You got me at fresh strawberries!