The Baker Chick

Baking up a delicious life.

  • Home
  • About Me
  • Recipes
  • Work With Me
  • Contact
  • Mama Bird

Creme Bruleé Crepe Cake

April 1, 2013 by Audra 54 Comments

Creme Bruleé Crepe Cake

It’s taken me a few cranky, jet-lagged days, but I finally got back into the kitchen! After two weeks of eating everythng in sight, I just couldn’t get inspired to make more sweets. (Until yesterday that is.)

I woke up at the crack of dawn (which has been the norm as I work my way back to NYC time,) and since Andy and I didn’t have much planned for Easter, I had the sudden yearning to make crepes. After having them in Paris, I’ve been dying to try my hand at them, but honestly thought it would be a very challenging recipe I’d need many tries to master. Turns out- I was wrong! I found them easy as pie to make- which made the assembly of this cake simple as can be, (even though it seems fancy and complicated.)

Creme Bruleé Crepe Cake

Have you ever had crepe cake? There’s a famous version from the Lady M bakery here in NYC that I am obsessed with. It melts in your mouth, isn’t too sweet and is so light and airy it’s (almost) guilt free! My favorite part about the Lady M version is the crunchy bruleéd top- so I made sure to include that in my cake (even though the recipe that I used didn’t mention it.)

Creme Bruleé Crepe Cake

The assembly of this beauty is simple as well, merely spreading a pastry cream/whipped cream filling between the  crepe layers. Bruleéing the top is totally optional- and if you don’t have a kitchen torch, a sprinkling of powdered sugar would be great as well.  After a brief chilling period for everything to set- it’s ready to be devoured!

Creme Bruleé Crepe Cake

Now that I know how easy crepes really are to make, (I think a non-stick pan with raised edges is the key. I used this one.) I can’t wait to try more crepe recipes- both for cakes and just for a fun and versatile breakfast. (Nutella and banana was my favorite filling in Paris!) Wouldn’t this cake be so lovely with thin sliced strawberries between the layers? Or lemon curd? This isn’t the last crepe cake you’ll see from me I can promise you that!

PS- I’m still editing the Italy pictures but I’ll be sharing them any day now. :)

Print
Creme Bruleé Crepe Cake
Yield: 1 cake
 
Ingredients
  • Crepe Batter (see recipe below)
  • Pastry Crème Filling (see recipe below)
  • 2 cups heavy cream
  • 3 tablespoons granulated sugar
Crepe Batter:
  • 6 tablespoons butter, melted
  • 3 cups milk
  • 6 eggs
  • 1½ cups all-purpose flour
  • 7 tablespoons granulated sugar
  • Pinch salt
Pastry Cream Filling:
  • 1 egg
  • 1 tablespoon all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon hot water
Instructions
First make the Pastry Cream:
  1. In a small bowl, add egg, flour, sugar, and cornstarch; whisk until smooth.
  2. In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk it into the egg mixture.
  3. Return all ingredients to the saucepan, and whisk constantly for about 5 minutes, until thickened and bubbly like lava.
  4. Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture.
  5. Refrigerate mixture until thick and cool. (3 hours, or half hour in the freezer and 1½ hours in the fridge.)
For the Crepe Batter:
  1. In a small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
  2. In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and melted butter. Pour the batter into a tightly-sealed container to refrigerate for at least 2 hours (or overnight.)
To make the crepes:
  1. Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:
  2. Prepare some sheets of parchment paper for cooling the finished crepes. (You don't want to stack them directly on each other, but with a layer of parchment between they will be OK.)
  3. Use a nonstick pan over medium-low heat. (I didn't have to add oil to mine since it's very non-stick- but you may need to.) Pour about 3 tablespoons of the crepe batter into the pan, and swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Use a spatula to help lift the edge, and then use your clean fingers to gently and carefully turn the crepe over and continue cooking for another 15-20 seconds. Remove the cooked crepe and place on parchment to cool.
  4. Repeat this process until you have 20 perfect crepes. (If their sizes are slightly different that is OK, but you want them to be round without tears.)
  5. When the pastry cream is cold and firm, make whipped cream by beating the heavy cream until stiff peaks form, fold in 1 tablespoon of sugar, and then fold in the pastry cream. (If the pastry cream seems too solid before you add it to the whipped cream, beat it with your mixers for a minute to loosen it up.)
To assemble the cake:
  1. Place one prepared crepe on a large cake plate.
  2. With a small spatula, completely cover the crepe with a thin layer of the pastry cream mixture (about ¼ cup).
  3. Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers. Save the nicest looking crepe for the 20th (top) layer.
  4. Refrigerate the prepared cake for 1-2 hours. Sprinkle the top with 2 tablespoons of sugar and use a kitchen torch to bruleé the top. (or dust with powdered sugar) Let cake come to room temperature before slicing and eating.
Notes
Recipe adapted from Ellen Easton's version of the famous Lady M cake via: What's Cooking America
3.5.3251

Filed Under: Cake, Recipes

« Paris
Venice »

Subscribe

* indicates required

Popular Posts

Comments

  1. dessertfortwo says

    April 1, 2013 at 8:32 am

    Oh, for Heaven’s sake! I need this crepe cake in my life! I love the crunchy sugar topping! This is my weekend project :)

    Reply
    • GRACE says

      May 28, 2015 at 9:08 am

      ONE QUESTION——WHAT WERE YOU USING 5″INCH 7″INCH. 8″INCH FRY PAN

      THANKING IN ADVANCE

      Grace

      Reply
      • Audra says

        May 30, 2015 at 9:02 pm

        For this I used a 7 inch pan

        Reply
  2. Tracey says

    April 1, 2013 at 8:57 am

    I’ve never had a crepe cake, but wow do I need to try this! It’s so gorgeous :) I need a new nonstick pan and then I’m going to tackle this, maybe with Nutella like you mentioned!

    Reply
  3. Stephanie @ Girl Versus Dough says

    April 1, 2013 at 9:24 am

    I LOVE making crepes! And if they’re in cake form? Even better. Yummm!

    Reply
  4. Obsessive Compulsive Baking Disorder says

    April 1, 2013 at 10:07 am

    I’m from the UK and have never made a crepe or even HEARD of a crepe cake – this looks amazing!!
    I think I should try my hand at making one crepe though before taking on an entire cake, but its definitely gone on my baking to do list.
    Thanks!
    Leah x

    Reply
  5. Kayle (The Cooking Actress) says

    April 1, 2013 at 10:43 am

    OOOOH this does look SUPER fancy and soooo yummy!

    Reply
  6. Kelly says

    April 1, 2013 at 11:35 am

    This looks absolutely wonderful!!!

    Reply
  7. Annie @Annie's City Kitchen says

    April 1, 2013 at 11:45 am

    Ooooo! Looks so fancy! Oddly, I think I’d be more intimidated to make the pastry creme since I once messed it up big time. This looks so luscious though. I’m a huge crepe fan!

    Reply
  8. Abby says

    April 1, 2013 at 11:48 am

    This cake looks perfect, Audra! So yummy!! :)

    Reply
  9. Laura Dembowski says

    April 1, 2013 at 2:03 pm

    That crepe cake is beyond beautiful! Seriously, gorgeous! I have been wanting to try the Lady M cake forever. Now I can make this instead!

    Reply
  10. Georgia @ The Comfort of Cooking says

    April 1, 2013 at 2:48 pm

    Such a beautiful, scrumptious Paris-inspired treat! This cake is gorge, Audra. Great job!

    Reply
  11. Katrina @ In Katrina's Kitchen says

    April 1, 2013 at 3:36 pm

    Gosh I am so in love with this!

    Reply
  12. tara says

    April 1, 2013 at 3:54 pm

    Oh my god this is so cool!! I LOOOOVE crepes! They are super fun to make, I agree, the pan is the key.

    Creme brulee on top is brilliant!! And so fancy!

    Reply
  13. Colette @ JFF! says

    April 1, 2013 at 4:52 pm

    Quelle francaise!

    Reply
  14. Chrissy says

    April 1, 2013 at 6:31 pm

    This looks absolutely amazing. Everything about this morsel of crepe cake looks ridiculous and so so good.

    Glad you made it back safe from Paris! That makes me want to go travel again. :)

    Reply
  15. ashley - baker by nature says

    April 1, 2013 at 8:20 pm

    This cake is pure beauty! This might just be my birthday cake!

    Reply
  16. Julie @ Table for Two says

    April 1, 2013 at 8:59 pm

    Wow this looks so beautiful and delicious! I want to make one! I love the layered look you get when you cut a slice out of it. It’s so pretty. The creme brulee topping is brilliant! I love crusty sugar (haha that sounds weird) but you know what I mean! :)

    Reply
  17. Elizabeth @ Confessions of a Baking Queen says

    April 1, 2013 at 9:50 pm

    The first time I had crepe cake was in NYC! This looks spectacular :) Love the brûlée top!

    Reply
  18. Renee @ Awesome on $29 says

    April 2, 2013 at 12:51 am

    This looks just divine. I’m so jealous of your trip to Paris.

    Reply
  19. Lauren at Keep It Sweet says

    April 2, 2013 at 7:43 am

    I had a crepe cake once years ago and haven’t gotten it out of my head since… I’ve just always been afraid / too lazy to make one! Yours is so beautiful and sounds amazing.

    Reply
  20. Joanne says

    April 2, 2013 at 7:44 am

    Okay, I’m so head over heels for you right now! This is CRAZY awesome. I am so buying that pan because my nonsticks are NOT cutting it!

    Reply
  21. Aimee @ ShugarySweets says

    April 2, 2013 at 8:36 am

    This is gorgeous!!!

    Reply
  22. Rosie @ Blueberry Kitchen says

    April 2, 2013 at 8:51 am

    Oh wow this looks amazing!

    Reply
  23. Alice says

    April 2, 2013 at 10:01 am

    Looks amazing! Can’t wait to try this recipe.

    Reply
  24. Alice says

    April 2, 2013 at 10:03 am

    Looks amazing! Can’t wait to try this.

    Reply
  25. Nicole @ Young, Broke and Hungry says

    April 2, 2013 at 11:41 am

    My mom used to make crepes as a sunday morning treat but I have never had them in cake form. Between the pastry cream filling and brulee top, this recipe is a keeper! Can’t wait to make it.

    Reply
  26. Becca from cookie jar treats says

    April 2, 2013 at 3:36 pm

    I have never made (or even tried) a crepe cake. But it looks so delicious and beautiful! :)

    Reply
  27. Tricia says

    April 2, 2013 at 9:48 pm

    this is so beautiful
    i would love to make this for a really special event…i have a little crepe maker that is from the 50’s or 60’s I imagine..basically instead of pouring the batter IN it you keep batter in the bowl and then dip the top of this heated up (its electric) rounded molded disk on top and then flip it over and it peels right off after it’s cooked. it makes beautiful very thin crepes. i will try my hand at it and let you know! i made your cinnamon roles for easter and my family was blown away~ thank you audra~ xoxo

    Reply
    • Ava says

      February 26, 2016 at 7:05 am

      Hello Tricia. Where did you get the crepe maker? Do you mind sharing the brand and the model with me? Thanks,
      Ava.

      Reply
  28. Stephie @ eat your heart out says

    April 3, 2013 at 8:28 am

    Audra, this is just gorgeous! I recently just gave crepes a shot as well, and couldn’t believe how easy they were! I always thought they would be so finicky and annoying…not so at all! Next up: try a crepe cake!

    Reply
  29. Kelly Senyei | Just a Taste says

    April 3, 2013 at 10:59 am

    This is absolutely stunning! I don’t even know where to begin!

    Reply
  30. Chelsey @ The Lemon Nest says

    April 4, 2013 at 11:39 pm

    Creme Bruleé is my all time favorite dessert and the possibility of being able to incorporate it into breakfast is beyond rad. Thank you for sharing, Audra!

    Reply
  31. Autumn says

    April 5, 2013 at 1:05 am

    This looks amazing! I am so going to try this recipe gluten free! Yum!

    Reply
  32. Wendy says

    April 7, 2013 at 5:32 pm

    Audra, you have out done yourself! This looks amazing and must taste even better. Travel should always be this inspirational! I am pinning this for my Mother’s Day dessert request!

    Reply
  33. Julia says

    June 26, 2013 at 4:57 pm

    Can both the crepe batter and pastry cream be made the day before?

    Reply
    • Audra says

      June 26, 2013 at 10:00 pm

      Yes absolutely!

      Reply
  34. wendy says

    July 1, 2013 at 12:22 am

    hello :) how much pastry cream does the recipe make?

    Reply
  35. fauziah pawan says

    August 30, 2013 at 8:46 am

    had my first crepe cake today. it was a salted caramel crepe cake.
    it was to-die-for delicious!!! may not yet be motivated to make them
    myself but am definitely in awe of the patience n luv that it
    requires. thanks for de mystifying the crepe cake wt ur recipe.

    Reply
  36. Annie Ko says

    November 15, 2013 at 1:57 am

    Hi! i had a question about the pastry cream filling, if i just real vanilla bean instead of vanilla extract will i have to still add the hot water?

    Reply
  37. MamaToMany says

    January 18, 2015 at 4:34 pm

    I made this exact recipe last year for my son’s 9th bday… and he BEGGED me to make it again this year. Between our 7 kids & my hubby, the chef got none :( So this year I’m trying to figure out how to get ME some this year ;)
    Regardless, this is a fantastic recipe- both the crepes & the filling. Thank you!

    Reply
  38. Carrie says

    March 14, 2015 at 12:39 pm

    its gorgeous! I made it today, and instead of the creme brûlée topping just did raspberries and icing sugar. Thanks so much for the detailed recipe, it was a huge hit for my French friends! They’ve all requested one for the birthday with various flavourings:)

    Reply
  39. Dianne says

    May 30, 2015 at 11:09 am

    I am happy to see so many people happy to try this recipe, but it is missing the ingredient whipping cream. I clicked your link to WCA, and found the answer there. You may want to edit the ingredient list to include 2 cups whipping cream. I was seriously confused for a minute.

    Reply
    • Audra says

      May 30, 2015 at 9:01 pm

      Hmm thanks for the tip! Sorry for the confusion- I’ll take a look at the recipe to make sure it’s correct.

      Reply
  40. Jane says

    December 21, 2015 at 9:53 am

    How far in advance can this cake be made ? 1 or 2 days or just hours? Don’t want it to get soggy ! Thank you it looks fabulous

    Reply
  41. Robin says

    April 12, 2016 at 12:01 am

    I MADE IT!!! It was exactly how I imagined it would be. It was a request from my daughter who spotted this sinfull desert for her birthday cake. Since we were 5 for celebrating, I made the crepes in a 10″ pan and was able to have 16 layers. It was perfect! This is a keeper. Thanks Audra!

    Reply
  42. josph says

    June 28, 2016 at 10:49 am

    hello

    Reply
  43. Rosa says

    November 23, 2016 at 12:11 pm

    Can I make this the night before and leave it in the fridge over night? Or should it be made the day of?

    Reply
  44. Sharon Carson says

    December 18, 2016 at 10:30 am

    This looks spectacular! Question though: will this cake travel well? We have a one-hour ride to our dinner destination on Christmas. Would love to bring this. I can transport it in a cooler, so not worried about keeping it cold, but don’t want to risk the layers shifting during transport. Please advise! Thank you and happy holidays!

    Reply
    • Audra says

      December 19, 2016 at 8:25 am

      I think so! I would chill it thoroughly before transporting and everything should be pretty solid :)

      Reply
  45. Brittany says

    November 3, 2017 at 3:03 pm

    2 cups heavy cream
    3 tablespoons granulated sugar

    Are these ingredients above supposed to be used in both the pastry cream filling and the crepe batter? Just confused since these ingredients are posted before the others. Thanks!

    Reply
  46. Joyce says

    March 29, 2018 at 8:43 am

    Hi Audra,
    Would there be any other way to bruleé the top without a kitchen torch?

    Reply
    • Audra Fullerton says

      March 29, 2018 at 8:48 am

      Not really… in other recipes you could try broiling the top but that wouldn’t be good for this cake. You can definitely skip that part though and it will still be beautiful ❤️

      Reply
  47. Natanya says

    June 9, 2020 at 11:21 am

    hello I was wondering if you have any tips on how to brule the sugar on top of the crepe cake without a torch?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS
  • Google+

Never Miss a Recipe!




Featured Recipes

Sweet and Salty Layer Cake

Chocolate Peanut Butter Football Cookies

Jalapeño Popper Pull-apart Bread

Sweet and Salty Monster Cookies

Categories

Archives

Connect

user profileMeet The Baker Chick → Read More…

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS
  • Google+

Copyright © 2021 ♥ Design by Deluxe Designs