How To Make My Finest Crepe Cake Pleasure the Baker

Let’s have fun the fragile flavors of honey and chamomile with a heavenly crepe cake! It’s as beautiful as it’s scrumptious. This labor of affection is layers of skinny chamomile crêpes stuffed with a wealthy honey and mascarpone cream, topped with a sprinkle of flowers.

Mates, hi there! We’ve formally entered Could, my birthday month so naturally – I’ve received cake on the mind.

There aren’t any scarcity of cake concepts round right here. A basic like, All people’s Chocolate Birthday Cake is an apparent selection for birthday dessert, however since there are already a number of birthday celebrations within the calendar, we’re going to wish lots of cake.

Enter, this mille-crêpe cake. An unlikely birthday cake scented with chamomile and dripping with honey.  Layers of paper skinny crêpes are stuffed with a honey mascarpone cream and make for essentially the most satisfying slice of layer cake as a result of effectively, there’s one million layers.

The factor about this cake is…. we’ve got to make all of the layers.  Whereas this cake is a labor of affection, flipping crêpes on the stovetop – take into account us flipping as a substitute of baking.

Whether or not you make this cake for Mom’s Day or your favourite Taurus or Gemini, I hope you benefit from the course of.  Heck, if this cake simply conjures up you to make crêpes for breakfast, I’m good with that too.

Let’s go!

Listed below are the elements you’ll must make this crepe cake recipe:

•  complete milk

•  chamomile tea baggage

•  honey

•  heavy cream

•  vanilla extract or vanilla bean paste

•  all-purpose flour

•  granulated sugar

•  lemon zest

•  kosher salt

•  six giant eggs

•  unsalted butter

We’ll begin by turning milk into tea.  Steam milk in a saucepan earlier than including two chamomile tea baggage to steep.  Steep the baggage for quarter-hour then whisk in two tablespoons of honey.  A refined and candy chamomile milk – this cake is already a delight.

Whereas the milk and chamomile steep, whisk collectively the dry elements, including only a sprint of lemon zest for a touch of citrus brightness.

Tips on how to make crêpe batter:

Pour the chamomile milk combination right into a blender with eggs, and heavy cream.  Mix till effectively mixed, about 30 seconds or so.  Add the dry elements and mix into a skinny and clean crêpe batter.

Switch the batter to a bowl, scraping the edges of the blender to get each little bit of batter. Cowl and permit the batter to relax within the fridge for a minimum of 4 hours earlier than utilizing.

Tips on how to cook dinner crêpes:

The French don’t name this a mille-crêpe cake for nothin.  This cake comes collectively crêpe by crêpe.  Consider your time standing on the range flipping crêpes as an lively baking time or a meditation.

I used an 8-inch nonstick skillet to make every crêpe.  In case your pan is a barely completely different dimension, regulate the batter by a tablespoon kind of relying in your pan dimension.  I discovered that an 8-inch nonstick made for an enthralling layer cake.

Place the pan over medium warmth and brush the underside and sides with melted butter.  Ladle in 1/4 cup of chilled batter into the pan and swirl the batter throughout the underside of the pan to unfold into an excellent layer.  Bake till simply starting to brown throughout the underside – 30-45 seconds.

Flip with a spatula and cook dinner by means of on the second aspect.  Place on a wire rack to chill.  You’ll have about 20 crêpes as soon as they’re all cooled. Offset stack ’em, cowl, and chill earlier than stacking and filling.

Tips on how to make crêpe cake filling:

Whereas the crepes chill, in a medium bowl with a spatula, gently whisk collectively a little bit of cream, mascarpone, honey and powdered sugar.  Utilizing a hand mixer, or within the bowl of a stand mixer with a whisk attachment, whip heavy cream to mushy peaks.

Fold collectively the whipped cream and mascarpone for a flippantly sweetened sturdy crepe filling, reserving among the mushy whipped cream for topping the cake.

Tips on how to assemble the crêpe cake:

Begin with a crêpe on the underside of a cake plate or small cake stand.  Unfold with just a few tablespoons of mascarpone filling.  Add one other crêpe, gently unfold with filling edge to edge and proceed to stack the cake till topping the cake with the final crepe.

The paper-thin crêpes can tear simply when you don’t unfold the filling rigorously.

I wrap the cake in plastic wrap as soon as the final crêpe is stacked.  Chill till it’s time to serve this masterpiece.

Simply earlier than serving prime the final crêpe with a heap of the remaining mushy whipped cream.

Drizzle the cake with honey and sprinkle with dried or contemporary chamomile flowers.

The actual glory of this cake is within the slice.  Layers of chamomile crêpes and honeyed mascarpone! That’s stacks on stacks of lotions and carbs, dripping with honey.  And all of the exhausting work pays off when a fork runs by means of the layers in your first chunk.

This cake is beautiful by itself however it additionally good served with strawberries or every other contemporary berries.

Depart any questions within the feedback under.  Charge this crêpe cake recipe when you make it and tag me on Instagram @joythebaker with pics of your crepe cake.  Pleased Baking, buddies! xo


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photo of the layers of crepes and cream with honey dripping down the side

Honey Chamomile Crepe Cake

  • Creator:
    Pleasure the Baker

  • Prep Time:
    6 hours

  • Prepare dinner Time:
    about 2 minutes per crepe

  • Whole Time:
    6 hours half-hour or so

  • Yield:
    1 8-inch cake 1x

  • Class:
    cake, birthday,

  • Technique:


A gently flavored layer cake made with skinny crêpes and honeyed whipped cream.



For the Chamomile Crêpes:

For the Honey Filling:


  1. To start out the crêpes, in a small saucepan, steam milk. That’s – warmth it over medium-low warmth till stream begins to rise from the highest of the milk, simply earlier than it begins to boil across the edges. Take away from warmth, sink within the three tea baggage and canopy for quarter-hour to steep. After steeping, squeeze the tea baggage into the milk combination earlier than discarding. Stir within the honey.
  2. In a medium bowl, whisk collectively flour, sugar, dried chamomile tea, and lemon zest. Place eggs, chamomile milk, heavy cream, and vanilla in a blender and whirl till effectively mixed, about 30 seconds. Add flour combination to the egg combination; course of till clean and frothy, about 1 minute, stopping to scrape down sides of blender as wanted. Switch batter to a container with a tight-fitting lid. Seal and chill a minimum of 4 hours, although I feel in a single day is greatest.
  3. Once you’re able to make the crepes, take away batter from fridge and gently whisk to mix any separated layers.
  4. Brush an 8-inch nonstick skillet with among the melted butter, evenly coating backside of skillet. Heat melted butter over medium or medium-low till butter is sizzling, 1 to 2 minutes. Take away from warmth. Utilizing a 1/4-cup measuring cup, instantly add a scant 1/4 cup batter to at least one aspect of skillet for the 8-inch cake. Swirl skillet to unfold batter in a skinny, even layer.
  5. Return skillet to warmth; cook dinner over medium till crêpe edges are mild golden and set, about 1 minute. Utilizing a small offset spatula, gently elevate one fringe of the crêpe; utilizing your fingertips, shortly flip crêpe. Prepare dinner till different aspect of crêpe is pale golden and some spots start to seem on backside, 30 to 45 seconds. Switch crêpe to a wire rack set over a rimmed baking sheet to chill; cowl with a clear, dry light-weight towel.
  6. Repeat steps 3 and 4 with remaining butter and batter, wiping skillet clear and flippantly brushing with butter each few crêpes, or as wanted. (It is best to have 20 crêpes to make use of for cake.) Chill crêpes, coated, till prepared to make use of.
  7. To make the mascarpone filling, mix mascarpone, 1/4 cup heavy cream, 2 tablespoons powdered sugar, and honey in bowl; gently whisk by hand till integrated.
  8. In a medium bowl place remaining 2 cups heavy cream and a couple of tablespoons powdered sugar and use an electrical hand beater to begin to whip into mushy however stiff peaks. Stir 2/3rds of the whipped cream into the mascarpone combination. Stir till completely mixed however nonetheless fluffy. Reserve the remaining whipped cream to prime the cake.
  9. To assemble, take away crêpes from fridge. Place 1 crêpe on a cake platter or flat serving dish. Utilizing a small offset spatula, gently unfold a skinny layer of mascarpone filling. High with 1 crêpe and once more unfold with mascarpone filling. Repeat course of with remaining 18 crêpes. Cowl and chill cake a minimum of 1 hour and as much as 8 hours. Refrigerate the remaining whipped cream as effectively. Simply earlier than serving, dollop the remaining whipped cream excessive of the cake, drizzle flippantly with honey, and dot with contemporary chamomile flowers and greens.

Key phrases: crepe cake, whipped cream, chamomile, honey, birthday cake, layer cake

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