Crepe Cake


this smooth and silky cake is a wonderful take on a french classic, layered with fresh ingredients and topped with fresh whipped cream so make tonight a dessert night.

Crème Filling
4 large egg yolks
1 cup of milk ( 2% or whole)
½ teaspoon of vanilla extract
½ of powdered sugar
Crepe mixture
3 cups of complete pancake mix
½ teaspoon of ground ginger
½ teaspoon of ground cinnamon
3 tablespoons vegetable oil
3 ½ cups of water
½ cup of heavy cream
½ cup of powdered sugar
8 strawberries (sliced)
8 blackberries
4 raspberries
8 blueberries
Step 1: For the creme filling beat the egg yolk in a medium and add the sugar and vanilla Mix until well incorporated, next get a medium sauce and simmer the milk over low heat until it Starts to boil, stir continuously. Add heated milk to the egg mixture stir in 1/8 of a cup of milk At a time to temper the eggs, do this until all the milk is used. Next add mixture back into the sauce Pan and reduce of medium heat until desired thickness. Then add mixture to a bowl and cover Place in the refrigerator to chill. Step 2: For the topping chill a metal mixing bowl in the freezer prior to using it. The cold will help To form the peaks, and add the heavy cream and the sugar, mix with a whisk or hand mixer Until you have stiff peaks, place in the refrigerator to chill. Step 3: pre-heat a medium frying pan over med-high heat and add 1 tablespoon of vegetable oil Next add the pancake mix, water, ginger and cinnamon you’re looking for the consistency of Buttermilk next cover the bottom of the pan with the mix and only the bottom of the pan for a nice Round cake cook for 30 to 45 seconds and flip, be careful the crepes will tear easily Step 4: to complete the crepe cake, get all of your components together and layer the Cake with 1 crepe and 1 tablespoon of creme mixture per layer and repeat with as many Layers as you would like when you have reached the final layer top with fresh whipped Cream and berries Serve and enjoy


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