Twenty-Layer Crepe Cake
A crepe cake is twenty thin crepes layered with whipped cream and refrigerated until it holds its shape, then cut to reveal alternating layers of pale crepe and white cream. It is the most visually impressive thing you can make on Pancake Day and, once the crepes are made and cooled, requires no cooking beyond the initial pancakes. The challenge is consistency: every crepe should be the same thickness, every cream layer the same depth. This requires patience rather than technique. Allow two hours start to finish -- most of which is cooling time.
Ingredients
- 250g (9oz)plain flour
- 500ml (17fl oz)whole milk
- 150ml (5fl oz)cold water
- 4 (4)large eggs
- 50g (1.75oz)unsalted butter, melted
- 2 tbsp (2 tbsp)caster sugar, for batter
- 2 tsp (2 tsp)vanilla extract
- 600ml (20fl oz)double cream, cold
- 4 tbsp (4 tbsp)icing sugar, for cream
- 1 tsp (1 tsp)vanilla extract, for cream
Method
- 1
Make the batter: whisk flour, sugar, eggs, and half the milk until smooth. Add remaining milk, water, vanilla, and melted butter. Whisk to combine. Rest for 1 hour.
A full hour of resting makes the crepes more consistent and less likely to tear. - 2
Cook 22 thin crepes (two extra to account for any failures). Stack on a wire rack and allow to cool completely -- at least 30 minutes.
Complete cooling is essential. Warm crepes melt the cream between layers. - 3
Whip the cold double cream with icing sugar and vanilla to soft-medium peaks. Do not over-whip -- the cream will firm further in the fridge.
- 4
Place the first crepe on a flat plate or cake board. Spread an even 2-3mm layer of cream using an offset spatula.
Consistent cream layers produce a more even-looking cross-section. A small offset spatula is helpful here. - 5
Continue layering crepes and cream, pressing each crepe gently to adhere. Use 20 crepes total.
- 6
Finish with a plain crepe on top. Cover loosely with cling film and refrigerate for at least 1 hour, preferably 2.
- 7
Remove from the fridge 15 minutes before cutting. Dust with icing sugar. Cut with a sharp, warm knife in smooth downward strokes.
A serrated knife can tear the crepes. A smooth-bladed knife warmed under hot water gives the cleanest cut.
Pro Tips
- →Make the crepes the day before and refrigerate them, interleaved with greaseproof paper.
- →Consistent cream thickness between each layer is what produces the most impressive cross-section.
- →Use cold cream and cold equipment when whipping -- warm cream whips to a smaller volume and is less stable.
- →Do not over-whip the cream. It will firm in the fridge. Soft-medium peaks before assembly.
Topping Ideas
Questions & answers
How do you stop a crepe cake from sliding apart?⌄
How far ahead can a crepe cake be made?⌄
How many crepes do you need for a crepe cake?⌄
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