Crêpe cake

Crêpe cake 🥞

Crêpe cake is amazing.  Paper-thin crêpes are layered with a quick mascarpone coffee nut cream that is reminiscent of tiramisu. The cake is guaranteed to surprise all your guests. 



50 g butter
380 g wheat flour (type 405)
80 g sugar
2 pinches of salt
800 ml milk
6 eggs (size M)
A little oil for frying

500 g mascarpone
200 g cream cheese
150 g hazelnut nougat cream
80 g icing sugar
1 – 2 tsp instant espresso powder (alternatively: 4 tbsp cold, strong espresso)
200 g cream
A little cocoa powder for sprinkling
Chocolate decorations for sprinkling as desired


Step 1
For the dough, melt the butter in a small saucepan. Mix the flour, sugar and salt in a bowl, then add half of the milk and stir everything with a whisk until smooth.  Then add the remaining milk, the melted butter and the eggs and mix everything into a smooth dough. If there are lumps in the dough, briefly puree it with a hand blender.

Step 2
Heat some oil in a small pan (approx. Ø 20 cm). Add about ½ ladle (approx. 4-5 tablespoons of dough) and swirl the pan quickly so that the dough is distributed everywhere. Brown the crêpe on both sides over a medium heat for approx. 1-2 minutes.

Step 3
Place the finished crêpe on a plate and use the remaining dough to bake a total of approx. 16-18 crêpes (Ø 18 – 20 cm) in the same way. Tip: If you have a second pan of the same size to hand, you can also bake the crêpes in two pans at the same time.


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