These decadent Raspberry Crépe Cake features 20 thin homemade crepes with tons of raspberry whipping cream, fresh raspberries and raspberry sauce layered in between.
If you’re in need of some brunch inspiration or just looking for an impressive, yet easily put together breakfast treat, than this massive crepe cake is it.
There is no baking involved nor any need to have evenly stacked layers with perfect decorations and edges. It’s a free form dessert that is impressive looking as it is delicious.
If you are a crepe master then these will be so simple for you, if not don’t worry. I’ve got a few tricks to help make these totally accessible and non-intimidating!
To keep this simple and easy, use a non-stick pan and spray with PAM after each crepe. This isn’t necessary but makes it a bit easier for those of us who are paranoid about flipping/tearing the crepes. Second, I thinned out the batter a bit because it makes it easier to spread around the pan. And, lastly, I used a smaller pan which makes it much easier to flip and therefore harder to tear!
After you’ve made a nice stack, simply whip up some fresh whipped cream (infused with raspberry, of course), layer with fresh raspberries and raspberry sauce, and serve!
Seriously, this is such an impressive yet simple recipe. Perfect for a lazy weekend morning or a fancy brunch.
Raspberry Crépe Cake
These decadent Raspberry Crépe Cake features 20 thin homemade crepes with tons of raspberry whipping cream, fresh raspberries and raspberry sauce layered in between.
Ingredients
Crepe
- 1 cup flour
- 3/4 cup water
- 1 cup milk (I used almond milk)
- 2 large eggs
- 1 tsp sugar
Raspberry Whipping Cream
- 2 cups whipping cream
- 1 drop raspberry extract
- 1 tsp vanilla extract
- 2 tbs sugar
Raspberry Sauce
- 1 cup fresh raspberries
- 1 cup sugar
Topping
- 1 cups fresh raspberries
Instructions
- In a bowl combine all of the crepe ingredients, whisking until not quite smooth (a few bumps is fine).
- Heat a small pan over a high heat.
- Once hot, lightly spray with PAM and add just enough batter to coat the bottom (about 1/4 a cup).
- Lightly cook on each side (about 1 minute) then transfer to a plate and set aside.
- To a pre-chilled bowl,I put mine in the freezer for about 10 minutes beforehand, add the whipping cream and begin to whip with a hand mixer with a whisk attachment.
- Once the cream forms soft peaks, add the raspberry and vanilla extracts along with the sugar and continue whipping until the cream is nice and fluffy.
- To make the raspberry sauce, add the sugar and raspberries to a small saucepan over a medium heat until the raspberries are soft and have broken down, stirring often (about 15 minutes).
- To serve, simply layer the crepes between layers of cream and top with raspberries and raspberry sauce.
Notes
Adding batter can be a bit tricky, I like to add the batter to a squeeze bottle/water bottle to help dispense the batter then pour directly into the middle of the pan then tilt the pan around in a circle until it is fully coated. How much is added will also depend on the size of your pan.
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