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Crepe Cake with Pastry Cream and Berries Recipe

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4.4 from 7 reviews

This elegant Crepe Cake features multiple layers of delicate crepes filled with rich, smooth pastry cream. Perfect for special occasions, this dessert combines thin, tender crepes with a luscious vanilla custard, topped with fresh berries and whipped cream for a stunning presentation and delightful taste.

Ingredients

Crepe Batter

  • 12 large eggs, room temperature
  • 4–1/2 cups whole milk
  • 3 cups all-purpose flour
  • 4–1/2 teaspoons sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Pastry Cream

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 cups whole milk
  • 4 large egg yolks, room temperature
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Optional Garnishes

  • Assorted berries
  • Whipped cream
  • Confectioners’ sugar

Instructions

  1. Make the crepe batter: In a large bowl, whisk together the eggs and whole milk until well combined. In a separate bowl, mix the flour, sugar, vanilla extract, and salt. Gradually add the flour mixture to the egg mixture, whisking constantly until smooth. Cover the batter and refrigerate for 1 hour or overnight to allow the flour to hydrate fully. Alternatively, blend all ingredients in a blender until smooth for an easier preparation.
  2. Cook the crepes: Heat a lightly greased nonstick skillet over medium heat. Stir the batter to mix. Using a 1/4-cup measure, pour the batter into the center of the pan. Quickly lift and tilt the pan to spread the batter evenly and thinly across the bottom. Cook until the surface of the crepe appears dry, then flip and cook the other side for an additional 15 to 20 seconds. Transfer cooked crepes to a wire rack and separate each with wax paper to prevent sticking. Repeat until all batter is used, greasing the pan between crepes as needed.
  3. Prepare the pastry cream: In a small heavy saucepan, combine sugar and cornstarch, then whisk in whole milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Reduce heat to low and cook for 2 more minutes. Remove from heat. In a separate bowl, temper the egg yolks by whisking in a small amount of the hot mixture gradually. Return the yolk mixture to the saucepan, whisking constantly. Bring to a gentle boil and cook for 2 minutes more until thickened. Remove from heat and immediately transfer to a bowl set in an ice-water bath, stirring frequently until cooled. Stir in unsalted butter and vanilla extract. Press plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cold.
  4. Assemble the crepe cake: Lightly grease an 8-inch springform pan. Place one crepe at the bottom and spread about one tablespoon of pastry cream evenly over it. Repeat layering with crepes and pastry cream until all layers are formed. Cover and refrigerate the assembled cake for at least 8 hours or overnight to allow flavors to meld and the cake to set.
  5. Serve and garnish: Remove the sides of the springform pan carefully. Dust the crepe cake with confectioners’ sugar and decorate the top with fresh assorted berries and whipped cream as desired. Slice gently and serve chilled for the best texture and flavor.

Notes

  • Refrigerating the batter is essential for creating tender crepes as it hydrates the flour.
  • Tempering the egg yolks in the pastry cream prevents scrambling and ensures a smooth texture.
  • A springform pan is important for easy removal of the assembled cake without damage.
  • Crepes can be made a day ahead and stored with wax paper between layers in the refrigerator.
  • If you prefer a quicker crepe batter preparation, using a blender works well.
  • Make sure to grease the skillet lightly between each crepe to prevent sticking.

Find it online: https://bitezly.com/crepe-cake-with-pastry-cream-and-berries-recipe/