Epic French Crepe Tower Time
We make crepes, and then stack them to make an Epic French Crepe Tower.
(This is for a school project)
A Show-Stopping, 40 Layer Crepe Cake
With 20 individual layers, this crepe cake looks impressive, but is actually simple to make. I use a whipped cream cheese filling and top it all off with silky ganache.
Recipe:
Ingredients
Crepe Layers
2 cups whole milk (473ml)
½ cup water (118ml)
4 large eggs
¼ cup unsalted butter, melted but not hot (57g)
1 ½ teaspoons vanilla extract
2 cups all-purpose flour (250g)
2 Tablespoons granulated sugar
½ teaspoon salt
Cooking oil or melted butter, for cooking
Filling
1 ⅔ cups heavy cream (400ml)
¾ cups powdered sugar, divided (93g, divided)
8 oz full-fat cream cheese, softened (226g)
½ teaspoon vanilla extract
⅛ teaspoon salt
Ganache
3 oz chocolate (use a chopped semisweet baking bar or couverture chocolate chips) (½ cup/85g)
6 Tablespoons heavy cream
Strawberries for garnish, optional
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
8” nonstick skillet (Affiliate Link):
Mixing bowl (Affiliate Link):
Electric mixer (Affiliate Link):
Instructions
00:00 Introduction
Crepe Layers
00:28 Pour all crepe ingredients (excluding cooking oil) into blender. Blend for 10 seconds. Scrape sides of blender with spatula to ensure ingredients are well incorporated, then blend again for 5 seconds.
02:23 Carefully remove blade, cover blender, and refrigerate for at least 30 minutes or overnight before preparing crepes.
02:47 When ready to cook, remove crepe batter from fridge and briefly stir.
03:25 Brush an 8” skillet lightly with cooking oil or melted butter. Heat over medium heat until you can feel the heat radiating from the pan if you hover your hand several inches above the skillet.
03:55 Pour a bit less than ⅓ cup of batter into the pan, tilting and swirling the pan so the batter forms an 8” circle. Cook until edges appear set and crepe begins to appear dry, flip (cooked side should be beginning to turn lightly gold) and cook until lightly golden. Remove to a cooling rack to cool and repeat until you have used all of your crepe batter. Note: You only need 20 crepes to make this crepe cake, you will have a few extras with this recipe, which is nice insurance since sometimes they tear and the first crepe or so may come out a bit wonky.
06:21 Allow crepes to cool before stacking and assembling cake.
Crepe cake Filling
06:42 Combine heavy cream and about half of the powdered sugar in a large mixing bowl. Use an electric mixer to beat to stiff, fluffy peaks.
07:24 In a separate bowl, combine cream cheese, remaining powdered sugar, vanilla and salt and stir until smooth and creamy.
07:55 Add whipped cream to the cream cheese mixture and use a spatula to gently fold together until uniform. Set aside.
Assembly
08:24 Note that you only need 20 crepes to assemble your crepe cake. Place one crepe on a serving platter then portion a large spoonful (about 3 Tablespoons) of filling over the crepe. Use an offset spatula to spread evenly over the crepe.
09:06 Top with your next crepe, then repeat until you have used 20 crepes and all your filling (if you have any filling left over, feel free to use your extra crepes and make your cake taller!
Ganache
Place chocolate in a small heatproof bowl.
10:56 Place cream in a small saucepan and heat until steaming.
11:35 Pour cream evenly over chocolate, cover with foil, and let sit for 5 minutes.
11:47 Remove foil and whisk until smooth.
11:57 Let chocolate cool until slightly thickened, then remove crepe cake from fridge and pour/spread evenly over crepe cake. Return to fridge and let chocolate set before cutting and serving. If desired, top with fresh strawberries.
12:35 Keep cake refrigerated in an airtight container until ready to serve.
Notes
How to make without a food processor
To make crepe batter without a blender, sift or whisk together the flour, sugar, and salt. Create a well in the center and add eggs, half of the milk, and vanilla and whisk until smooth. Add remaining milk, water, and melted butter and whisk until well-combined. Cover and refrigerate for at least 30 minutes to prevent tearing while cooking.
Storing
Store in an airtight container for up to 2 days, note that cake tastes best when enjoyed within 24 hours of preparation. You may make the crepes up to 2 days in advance of assembly, just allow to cool then stack and store in an airtight container in the refrigerator.
Facebook:
Instagram:
Pinterest:
Email List:
???????? Crepe Cake #SHORTS
Crepe Cake! May your cake runneth over! ????????????????
Find the full recipes, with quantities and step-by-step instructions at
Click here to subscribe to Chefclub ➡️ and turn on notifications ????
►► Chefclub videos :
►► Chefclub store :
FOLLOW US :
Instagram :
Facebook :
Welcome to Chefclub! Our mission is to make you have fun in the kitchen! Our quick, easy and entertaining recipes will help you surprise everyone! Whether you're looking for inspiration for the next lunch with your family, to cook with the kids, to have a drink with your friends, or simple ideas to twist your daily dinners, Chefclub is the right place for you!
Don't forget to subscribe and enable notifications so you don't miss our news!
You can also find all of our full recipes at
#CHEFCLUB #COOKING #RECIPES
How to Make Crepes | French Crepe Recipe
Learn how to make the best French crepes. This easy recipe can be served with either a sweet or a savory toppings. They are perfect for breakfast, brunch, dessert, dinner or any other time of day.
Full printable recipe + tips:
Visit my online shop: and browse my baking supplies and kitchen tools for all of your baking needs.
*Every purchase you make supports my content creation.
More recipes you may like:
Fluffy Pancakes:
French Omelette:
Chocolate Pancakes:
Healthy Banana Oatmeal Pancakes:
Overnight Oats:
FOLLOW ME:
The Cooking Foodie Shop:
Instagram:
Facebook:
Website:
Ingredients:
For the crepes:
1 cup (125g) All-purpose flour
1/4 teaspoon Salt
2 Eggs
1 tablespoon Sugar
1¼ cups (300ml) Milk
2 tablespoon (30g) Butter
Oil for cooking
1 teaspoon Vanilla extract (optional)
For serving (optional):
Nutella
Cream cheese
Banana
Strawberries
Directions:
1. In a large bowl sift flour, add salt, sugar and stir.
2. In a separate bowl whisk eggs, vanilla extract and milk, until combined.
3. Gradually add the milk mixture into flour mixture and stir until incorporated and smooth. Pour in melted butter and whisk until combined. Let stand at room temperature for 15-30 minutes (or in the fridge).
4. Heat a small non-stick pan over medium heat. Add butter or oil to coat.
5. Pour about 1/-3-1/4 cup of the crepe batter, swirling it to evenly coat. Cook for 1-2 minutes, flip and cook for 30 seconds. Remove from the pan and repeat with the remaining batter. Remember to grease the pan between ease crepe.
6. Serving suggestion: spread 1-2 tablespoons of Nutella, top with banana slices, fold and serve.
7. Serving suggestion 2: spread 1-2 tablespoons cream cheese/sour cream, top with strawberries, fold and serve.
Equipment I used in this video:
Golden Measuring Cups:
If you like my videos, please subscribe to my channel for new cooking videos:
Easiest Crepes Recipe | Savory Breakfast Crepe Pocket
Making crepes couldn't be simpler with this recipe - just blend all the ingredients together and the batter will be ready in minutes. The result is a batch of exquisitely delicate, thin, and tender crepes with just the right amount of sweetness. They make an excellent base for either sweet or savory toppings, depending on your preference.
Shop the items in this video:
Get the full recipe:
INGREDIENTS (yield 6 medium crepes)
For the crepes:
1 egg, room temperature
½ cup all-purpose flour
¾ cup milk
1 Tbsp butter, melted and cooled
2 tsp sugar
¼ tsp salt
For the filling:
1 cup spinach leaves, packed
½ cup cheese blend
2 Tbsp heavy cream
1 tsp unsalted butter
Freshly ground pepper
---------------
Music:
Lazy Day by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
---------------
easy crepes recipe, breakfast crepes, blender crepe batter, savory crepes recipe, crepe pocket, crepe galette, spinach and egg crepes, cheese and spinach crepes, easy breakfast recipes, easy brunch recipes
크레페 만들기, 크레페 레시피
EASIEST CREPE RECIPE EVER | THE BEST RECIPE
This recipe for crêpes is truly the easiest! It is so fun to whip up and cook these crêpes and they are the perfect breakfast or dessert. You may have a lot of leftover batter, but that just means more crêpes, and I'm not complaining.
My Other Socials:
INSTAGRAM: @mmerril
TIKTOK: @MatthewInTheKitchen
Leave a comment or a like (if you enjoyed the video) and subscribe if you'd like!