Layered Crepe Cake With Raspberry and Lemon Creme Filling

Switch things up for your next celebration and make a crepe cake!

Crepe Cakes are a fun, unique way to make a layered cake. They are elegant and beautiful. The layered crepes make a soft and tender cake that is made light and creamy from the lemon creme and raspberry filling. It’s the perfect showstopper centerpiece.

Khara Westergard shares the process for making crepes. It’s very similar to that of making pancakes. Your crepes will get better with practice, and you’ll get to practice your technique over and over while you make the crepes for this cake.

Find more recipes from Khara on Instagram, @balsamicbaker.

Crepe Cake With Raspberry and Lemon Creme Filling

INGREDIENTS

For the Crepes

•  2 XL Eggs
• 10 oz (1 ¼ C.) Whole Milk
• 5 oz. (1 C.) All-purpose Flour
• 1/4 tsp. Salt (can increase to 3/8 tsp. for savory)
• 1.5 oz. (3 Tbsp.) Melted Unsalted Butter
• 1 tsp. Vanilla (omit for savory)
• 1 Tbsp. White Sugar (omit for savory)

 METHOD

1. Add ingredients, in order, to a blender & process until smooth. If you are impatient I often am, use batter right away. Or, if you’ve planned ahead, cover & let the batter rest in the fridge 1 hour or overnight.
2. Preheat a nonstick pan over medium heat (adjust for your stove). Spray the pan with cooking spray, pour in a bit of batter & quickly pick pan up by handle to tilt batter around the pan in a circular motion to make a large thin even layer. When top no longer looks wet, or edges have started to pull away from the pan, flip crepe for a quick finish on the other side.
3. Serve warm or cold. Fill, roll, & top with fruits, syrups, fillings, etc.
4. For savory crepes, sprinkle with cheese & spices as soon as you flip in the pan. Let cheese melt, add warm meats or sandwich meats & other additions. Fold twice for easy hand held eating.

For crepe cakes: Double the above recipe for about 30 6”-7” crepes

Lemon Crepe Filling

INGREDIENTS

• 8 oz. (1 block) Philadelphia Cream Cheese
• 8 oz. (2 C. fluffed) C&H Powdered Sugar
• 1 Tbsp. Lemon Zest (packed with medium-light pressure)(about 1 Large Lemon)
• 2.5 oz (5 Tbsp.) FRESH Lemon Juice (about 1 Large Lemon, maybe mor
• 8 oz. (1 C.) Heavy Whipping Cream
• 1 tsp. McCormick Clear Vanilla
• 2 oz. (1/4 C. fluffed) C&H Powdered Sugar

METHOD 

1. Beat the cream cheese to soften. Add 8 oz. powdered sugar & beat together until smooth. Add in the lemon juice & lemon zest. Mix well. Set aside.
2. In a second bowl whip heavy cream, vanilla, and 2 oz. Powdered Sugar until whip cream stiffens to stiff peaks.
3. Fold whipping cream into first bowl of ingredients.

For crepe cakes: Double above recipe for a 30 layer 6”-7” crepe cake. Repeat the last 3 ingredients on their own to be able to have whipping cream for the outside of your crepe cake, or to serve on top of each slice. Keep cake well chilled. Trim frilly edges off of crepe cake with kitchen shears before applying whipped cream as an outside frosting. Do not use this whipped cream alone as a crepe cake filling (too slippery).

Raspberry Filling

INGREDIENTS

• 12 oz. Frozen Raspberries – thawed
•  7 oz. (3/4 C. + 2 T.) White Granulated Sugar
• 1 1/2 t. Corn Starch2 t. Fresh Lemon Juice
• 1/16 t. Salt (2 pinches, or eyeball about half of your 1/8 t. measuring spoon)
• 9-12 oz. Fresh Raspberries – set aside for later use.

 METHOD

1. Process the thawed raspberries in a blender just enough to break them down, but not enough to break up seeds. OR, wait to process them & use a handheld immersion blender in the pot after the mixture is warmed a bit, but before boiling.
2. Mix sugar & cornstarch together in a cold medium pot until cornstarch is broken up & mixed in well. Add the lemon juice, salt, & thawed raspberries. Mix all ingredients together well.
3. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes (start time when boil is visible while stirring- then reduce the boil if it is splashing at you).
4. Pour raspberry sauce through a fine mesh sieve into a glass 9×13 dish for cooling. Push as much sauce through as possible with a rubber spatula. Cover & cool completely in refrigerator.
5. Sample sauce. If too thick, add a tiny bit of water at a time until a refreshing consistency is reached (careful, not too runny). If thicker is really what you want, boil a bit longer or add more cornstarch, up to 2 t. You can thin back out with water if necessary.
6. Cut fresh raspberries in half (or leave whole) & mix them into the cooled raspberry sauce. Raspberry sauce will store longer if not mixed with the fresh raspberries. I like to store it refrigerated or frozen in an air tight container. Then mix it with raspberries as needed, or add halved raspberries between cake layers (not too densely) & spoon this sauce overtop (make sure you have a frosting mote). I like it with or without fresh raspberries as a topping for crepes, ice cream, or between macarons (with a buttercream mote).