Crêpe cake

French crêpe, American pancake or Slavic pancake, with a small difference, but still are very similar to each other. Among them, I would single out crêpe - tender, very thin, with crispy edges. You can transform crêpes prepared by the classic recipe into an amazing dessert. Preparing a crêpe cake is not difficult at all, if you consider the following tips.

To prepare the dough you will need the following ingredients:

  • 250 g. flour                     
  • 1 tbs powdered sugar                    
  • Pinch of salt                
  • 3 eggs
  • 500 ml. milk
  • 50 g. butter                    


Melt the butter and let it cool.

Mix flour, salt, sugar, eggs and milk ¼ in a bowl. Add the remaining milk, stir with a hand whisk until the flour is completely dissolved. Finally pour in the butter, stir and let the dough rest for 1 hour.

Tip: milk and eggs should preferably be of room temperature. If you have not taken it out of the fridge in time, heat the milk slightly on the fire.

Depending on which cream you decide to prepare, you can add different flavors to the crêpe dough. For example, in case of white cream, I recommend adding lemon zest to the dough. In case of chocolate cream add 1 tablespoon of black rum.

Bake the crepes on a pan dry, without the fat. Before pouring the first ladle of dough, apply a little oil on the heated pan with a kitchen towel.                     

Vanilla cream

  • 450 g. cream cheese
  • 450 g. cream 33%
  • 150 g. powdered sugar
  • ½  tsp vanilla extract or ½ vanilla sticks, to taste.

Place all the ingredients in a bowl and whisk until the mass thickens to a creamy consistency.


Chocolate cream

  • 200 g. dark chocolate
  • 250 g. cream 33%
  • 500 g. mascarpone
  • 80 g. powdered sugar


Tip: If you are using a chocolate bar, cut it into thin slices beforehand to make it easier to melt or use chocolate tablets.

Bring 200 g.  cream to a boil, pour o the chocolate, simmer for 1 minute and start stirring. Stir until the mass becomes homogeneous and the chocolate is fully dissolved. Leave covered at room temperature.

Mascarpone. Whisk 50 g. cream and powdered sugar until a creamy mass is obtained.

Now the most critically important moment begins - stirring of chocolate ganache and mascarpone. What should we keep in mind is that the cream does not turn sour: try to keep both masses at equal temperatures; stirring should be done delicately, with the help of a spatula, by adding one tablespoon of chocolate.

Wash 300-400 g. strawberries or other berries and dry well, remove the stalks and cut into thin slices.

Cool the crêpes well before assembling. Apply about 1 tablespoon of cream over each layer and distribute sliced strawberries or other berries. Decorate with the remaining cream, berries or chocolate. Store in fringe for a few hours before serving.