Crepe Cake Recipe
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This crepe cake is beautiful and delicious! Everyone will think it took you hours to prepare but it’s so simple when you’re using our fail proof blender crepes recipe. This is the easiest 30 layer cake you’ll make with 15 crepes and 15 layers of cream.
I’ve been in love with the idea of crepe cakes since I first laid eyes on them; elegant with rustic charm and so pretty! I’ve tested several variations of this crepe cake for some time when I discovered the winning cream for it; based on our popular Spartak layer cake (my favorite cake on the planet). The frosting has a delicate and wonderfully creamy but light flavor it has sweetened condensed milk in it so you know it’s good. I hope this crepe cake becomes a new favorite for you – both to make and enjoy!
We have included Amazon affiliate links to our favorite cooking tools used to make this cake.
You don’t need any fancy equipment for homemade crepes, just any blender to whirl the ingredients together and a good non-stick 9″ pan. I also suggest a thin edge spatula to easily flip over the crepes. I’ve been using this method of making crepes for years and I will never get tired of this recipe!
Ingredients for Crepes (makes 15 crepes):
1/2 cup warm water
1 cup milk
4 large eggs
4 Tbsp unsalted butter, melted, plus more to sauté
1 cup all-purpose flour *measured correctly
2 Tbsp granulated sugar
pinch of salt
*Watch our easy video tutorial on how to measure correctly
For the Crepe Cake Frosting:
1 cup (16 Tbsp) unsalted butter, softened at room temperature
12 oz sweetened condensed milk (from a 14 oz can – filled by weight)
8 oz cream cheese, softened at room temperature
2 tsp vanilla extract (make your own with 2 ingredients!)
How to Make Crepes:
1. In the bowl of a blender, add the crepe ingredients in the order they are listed: 1/2 cup warm water, 1 cup milk, 4 large eggs, 4 Tbsp melted butter, 1 cup all-purpose flour, 2 Tbsp sugar and a pinch of salt. Blend until well combined, scraping down the sides with a spatula if needed then set aside.
2. Heat a medium (9-inch) non-stick pan over medium heat. Add a tiny dot of butter and spread it around with a spatula to lightly coat. Once the butter is hot, add about 3 Tbsp of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter to evenly coat the bottom of the pan. Sauté about 30 seconds per side or until lightly golden then flip using a thin edged spatula and sauté another 30 seconds or until the second side is golden. Remove to a clean surface such as a cutting board and allow the layers to cool to room temperature before stacking them.
Note: When using a good non-stick (un-scratched) skillet, you will only need to add butter to prime the pan for the first crepe since there is butter in the batter.
How to Make Crepe Cake Frosting:
1. In the bowl of a stand mixer fitted with whisk attachment, beat butter and condensed milk with whisk attachment on high speed 7 minutes. It should look whipped and lightened in color.
2. Add 8 oz of softened cream cheese 1 Tbsp at a time while mixing on medium high speed. Continue beating for 3 minutes or until no longer lumpy. Add 2 tsp vanilla and whisk until well incorporated and smooth. Some tiny lumps are ok and will not be noticeable once the cake is ready to enjoy.
Assembling the Crepe Cake
1. Place the first crepe layer onto your serving platter and spread about 3 Tbsp or 1 ice cream scoop of frosting between each crepe layer for a total of 15 crepes and 15 layers of cream.
2. Refrigerate the cake for at least 6 hours or until frosting has firmed up (can be made 2 days ahead) – it will be much easier to slice after refrigeration and won’t slide apart. To serve, dust with powdered sugar and top with fresh berries if desired.
Note: If your skillet was larger/smaller or if you made your crepes thicker, you may get a differing number of crepes and that’s ok :).
Crepe Cake Recipe
Ingredients
For the Crepes (makes 15 layers)
- 1/2 cup warm water
- 1 cup 2% milk
- 4 large eggs
- 4 Tbsp unsalted butter, melted, plus more to sauté
- 1 cup all-purpose flour, *measured correctly
- 2 Tbsp granulated sugar
- 1/8 tsp salt
For the Crepe Cake Frosting:
- 1 cup unsalted butter, softened at room temp, (16 Tbsp)
- 12 oz sweetened condensed milk, (from a 14 oz can)
- 8 oz cream cheese, softened at room temp
- 2 tsp vanilla extract
Instructions
How to Make Crepes:
- In the bowl of a blender, add crepe ingredients in the order they are listed: 1/2 cup warm water, 1 cup milk, 4 eggs, 4 Tbsp melted butter, 1 cup flour, 2 Tbsp sugar and a pinch of salt. Blend until well combined, scraping down the blender with spatula if needed.
- Heat a medium (9-inch) non-stick pan over medium heat. Add a tiny dot of butter** and spread it around with spatula to lightly coat. Once butter is hot, add about 3 Tbsp of batter, or enough to lightly coat the bottom of the pan, swirling the skillet as you add the batter to evenly coat the bottom of pan. Sauté about 30 seconds per side or until lightly golden then flip using thin spatula and sauté another 30 seconds or until second side is golden. Flip crepe out onto a clean surface such as a cutting board and let layers cool to room temp before stacking.
How to Make Crepe Cake Frosting:
- In the bowl of a stand mixer fitted with whisk, beat butter and condensed milk on high speed 7 min. It should look whipped and lightened in color.
- Add 8 oz of softened cream cheese 1 Tbsp at a time while mixing on medium high speed. Continue beating for 3 minutes or until no longer lumpy. Add 2 tsp vanilla and whisk until well incorporated and smooth. Some tiny lumps are ok and will not be noticeable in the cake.
Assembling the Crepe Cake
- Place first crepe layer onto serving platter and spread about 3 Tbsp or 1 ice cream scoop of frosting between each crepe layer, totaling 15 layers of crepes and 15 layers of cream.
- Refrigerate cake for at least 6 hrs or until frosting has firmed up (can be made 2 days ahead) - it will be much easier to slice after refrigeration and won't slide apart. To serve, dust with powdered sugar if desired and top with fresh berries.
Notes
**When using a good non-stick (un-scratched) skillet, you only need to add butter to prime the pan for the first crepe.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Question: Have you tried making homemade crepes? Do you use a skillet or do you have one of those fancy crepe makers – and if so, would you recommend that to the rest of us? Let me know in a comment below and you will win a lifetime of my appreciation ;).
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
put the ingredients next to the instructions. it’s annoying to scroll up and down
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I ended up with 5 crepes instead of 15. It worked out, cause I don’t have 15 plates to put the crepes on. How do you make them thinner? Just curious
The batter has to be the right consistency so be sure to measure your flour correctly.
I have a tutorial on How to measure ingredients .
Swirl the skillet as you add the batter to evenly coat the bottom of the pan. You can watch my Easy crepe recipe video to see my process.
I just love this cake and I haven’t even eaten it yet!!! It took a while to make, but it was really easy and a labor of love!!!
Glad to hear that, Barbara!
A delicious twist- Make 2 of the layers Nutella!! It was delish!!
Sounds amazing, Laura!
Never used a crepe maker. My mom had me doing crepes about age 7 with flat pan and a rotating wrist action. Make over hundred one day for a luncheon to be stuffed. My kids never got regular pancakes-always crepes. Hope this cake comes together for me later.
I hope you love the recipe, Clay!
Hi Natasha, how is it that your cake is looking flat? Every time I make it, the ends always look down and the whole cake looks droopy at the final 🙁
It never stays flat..
Hi Lyuda! It helps to try and make the crepes the same size (as much as possible). Also, when assembling, it is important to use the same amount of filling in between each layer and spread it as evenly as possible, all the way to the edges. If you don’t spread it out far enough, the edges will start to droop because there is no frosting underneath to support them. It will help to get down and look at it from eye level in between each layer to see if it’s level. 🙂
Wow. This recipe is so fun to make and such a delicious, not too sweet dessert! 10 stars!!🤩
Hi Holly! It really is. I’m glad you love it.
I really loved the recipe only the icing was a total mess. I am not sure why, but it ran all over the place. I am practicing this cake for a birthday cake. Can I use a thicker icing?
Hi Tonya! Yes, you can use another frosting if you prefer. It’s hard to tell what went wrong without being there. If the frosting was runny it may have needed more time mixing to stabilize it. You can also put the frosting in the fridge before trying to spread it if it was too runny. I hope that helps.
Honestly I tried making the crepe filling and it’s not whipping but instead curdling
Hi! It’s hard to say without being there, but I am happy to troubleshoot. Did you ensure your unsalted butter and cream cheese are softened at room temperature but not over softneded? We found the ideal temperature is between 60°F to 68°F.
Absolutely heavenly! I added dark chocolate cocoa to crapes to make them dark and added rasberries and sugar to frosting! Wow! Love it!
I’m so glad to hear that, Liliya! Would you mind sharing how much you used? Did you make any other adjustments to the recipe?
Delicious!
For some reason my butter and condensed milk didn’t change color or firm up in the mixer but the cream cheese did the job ❤️ I’ve got a bit of a sweet tooth so I added an extra teaspoon of sugar to the batter. All in all, super tasty cake! Will be making it for guests frequently; thanks Natasha!
Hi Natasha, I once spent two weeks developing the perfect (for me) cinnamon roll recipe.
I had countless batches of cinnamon rolls and hours of work put in. I can’t imagine how much more work it would have taken if I had to add photography, video or a production crew. So I think you for all that you do that allows allowing me to just do a few clicks to find a myriad of wonderful recipes. My question is do you know of a variation of this recipe using chocolate crepes and just stabilized whipped cream for the frosting?
Thank you so much for the support! I appreciate it. I have not tested a chocolate variation, but hopefully, that is something we can do in the future.
Hi,just want to know beside this frosting what other method? Because I planning atrip to a forest n couldn’t get whip cream n cheese?
A Buttercream or Swiss Meringue Buttercream would be more stable. Check out this link to my frostings, HERE.
I followed the recipe exactly and found the crepes to be too tough and chewy. Next time I will allow the crepe batter to rest for a couple hours in the fridge before pouring in the skillet.
Hi Nessi! Sometimes that is due to using too much flour. Be sure to measure correctly. I have a tutorial onhow to measure ingredients, HERE. I wish you better results the 2nd try.
When I make crepes, I use cake flour to make them lighter, less chewy…
Do you think i could make a matche crepe cake using this crepe recipe but just adding matcha powder to it?
Hi Alla, I this it’s a good experiment! I have not tested that but feel free to give that a try and share with us how it goes.
Hello Natasha,
Thank you so much for your great recipes, ideas and more!!!
Just wondering if I can finish the cake today and keep it refrigerated for tomorrow? Is it going to taste the same? I need it for my daughter’s birthday tomorrow.
Thank you.
Joanna
Hi Joanna, you sure can, cover the cake with plastic wrap and refrigerate overnight.
Hello, I made this recipe but Instagram used buttercream frosting for in between layers. Within two minutes my frosting became a liquid! It was not melting from heat I know for sure it’s like all the liquid cam out of the frosting… I tried the recipe again with more airy buttercream. Same results. Just left me with a puddly of soggy crepe’s 🙁 what do you think?
Hi Bryce, it may be due to having the cake in the heat. I would recommend refrigerating it before serving to help the frosting set a bit and then definitely keep it out of the sun.
Before I make this recipe, which looks delicious, I have a quick question about alternating fillings between layers. Would it work if I use this frosting alternating with some lemon curd on another layer and so on and so on.
Hi! I think that would work.
Question: I’m thinking of making this for a buffet…how long do you think it can sit out? Seems like it would be ok, but I don’t use evaporated milk often
Hi Kevin it should be alright but I have not tested it out for a very long time to advise of the exact time.
Hey, I tried this recipe and everything went wrong the batter was to watery and when I added flour it still didn’t work and the crepes them self kept ripping and the frosting kept melting even after I put the crepes in the fridge to cool.. can you tell me what I did wrong?
Hi Tori, it’s hard to say what went wrong without being there. If the frosting kept melting, it may have needed more time mixing to stabilize it. You can also put the frosting in the fridge before trying to spread it if it was too runny.
Oh my! Absolutely delicious! Was a little time consuming but so worth it! It’s really easy and it’s amazing with a little whip cream on top 🥰
Thanks for your good comments and feedback, Ruth. Glad you loved the recipe!
Hi Natasha,
I am planning to make this cake for my husband bday. I was wondering if the cream/filling you use for your Medovik recipe would work here? And whether it would also work covering all the cake with it (like with Medovik) insteak of only layeting the filling in between layers. Probably less filling to avoid sliding right?
Thanks!
Diana
Hi Diana. I have not tested this on crepes but I imagine it would taste good and work fine. The frosting is soft so sliding may be an issue. You’d have to experiment with it and see if you want to cover the full cake in the frosting. I would make sure your crepes have completely cooled before stacking and get it in the refrigerator as soon as you’re done so it can harden. Let us know how it works out for you.
Hi Natasha, I’m a married guy who loves to cook and bake and I have to say 9 out of 10 times I choose your recipes and they never fail! Nice job. I made this this morning, it’s in the fridge so it’s not finished yet. I will post pics once I decorate it with the confectioner’s sugar plus berries. Take care!
Hi Ricardo! I’m so glad you enjoy my recipes. Thank you so very much for sharing. I’d love to see pictures. You can tag me #natashaskitchen on Instagram or Facebook! 🙂
This was amazing! I made it one day ahead and it was very moist on the second day! I made this Crepe cake to celebrate Maslenica, this was our interpretation of pancake dessert. It turned out very light, despite many comments saying that the filling is overpowering. As I am from Latvia sometimes it is hard for me to understand exactly what kind of ingredients should I buy because they differ from country to country I guess. For this cake I bought condensed milk, and when I searched online it said that condensed milk both with or without sugar all is called condensed milk. I bought one without sugar apparently, because it was too runny, and mixed with butter it turned out all runny and lumpy, I had to throw it away and got pretty discouraged. I drove to a bigger store and got condensed milk with sugar and the filling turned out amazing! Thank you for the recipe! I will surely repeat it, but I have to find a way to make it more fancy instead of rustic, so I could present it as a birthday cale for example.
Thank you for sharing your experience making this crepe cake and following the recipe. I’m glad it turned out great! I hope you can share a pic with us if you try to make a fancy version of it.
Can i add flavors to it ..i made this recipi and is amazing just want to know if i can add flavor to it
Hi Darwin, I bet that could work! If you experiment, let me know how you liked the recipe.
Super simple and delicious! Used red and green food coloring for a festive spin. Will try to make again and I corporate Nutella either into the frosting or on its own.
Sounds great, Damaris. I think Nutella will be delicious!
Thanks for an incredible cake recipe! It was easy to make and wowed my friends, so delicious.
I’m so happy you all enjoyed that. Thank you for sharing that with us, Robert!
Hi Natasha, I followed the recipe to the T and the frosting was salty. I used Philadelphia cream cheese and unsalted butter, I know for a fact it was unsalted butter because I tasted the condensed milk/butter mix and it wasn’t salty at all. When I tasted the Philadelphia cheese on its own it was quite salty, but once mixed in with the milk/butter and spread on the crepes, it somehow became very salty. Any ideas why this happened? Other than the salt level, the recipe seemed perfect to me.
Hi GG, the frosting should not be salty with Philadelphia (I have tested with that and other brands) unless salted butter was used by mistake — hopefully, it wasn’t mislabeled? There is no salt in the frosting otherwise, so I’m not sure why else the frosting would be salty. I hope that helps to troubleshoot!
Thanks, that is what my research told me as well. I must have had a bad batch of cream cheese, it was noticeably salty when I tasted it on its own.
Hi Natasha,
Can the crepes be made the day before?
Hi Lisa, yes, just let them cool to room temperature then stack them on a large plate, cover with plastic wrap and refrigerate overnight.
Hi Lisa, this recipe is best enjoyed within 2 days of making it.
Can I use salted butter instead of unsalted butter in crepes?
Hi Joey, I haven’t tested this recipe with salted butter but suspect it will be a bit too salty.
Absolutely delicious. I made it for my mom’s Birthday and it was a huge hit with everyone. I highly recommend this recipe.
THat’s so great!! Happy Birthday to your Mom!
I’m trying to make crepe cakes as well. I have a few questions though.
– Do I have to cool the crepes before assembling it with the cream?
– What temperature does the melted butter have to be in?
– Can I use cake flour to make the batter?
Please answer the questions. Thank you.
Hi Eunice, yes we do cool the crapes before assembling the cake. The temperature of the butter is not important. I just melt it in at it whether it’s warm or hot. Also, I have not tried with cake flour so I can’t say if it would be too light for crapes or not.
hello natasha,
do we have to put the cake in the fridge because i’m doing this for a project in school and we can’t really use the fridge there
Hi Nella, it is definitely important to refrigerate the cake after the frosting is on so it can set and be easier to slice
AMAZING. Followed this exactly and added in the caviar of a Madagascar vanilla bean to the filling. I brought it to work and everyone RAVED about it. Will make again. Thank you!
That’s just awesome, Michelle! Thank you for that wonderful review!
Btw I use a nonstick. My kids love crepes for breakfast.
I also use crepes to make manicotti!! Soooo good!
Glad to hear that your kids love it, Heather. Thanks for sharing that with us!
Hi Natasha! I have this in the fridge firming up! Do you think your strawberry sauce would be good along side or is it too delicate/unneeded?
I love all of the recipes I’ve tried from you- keep them coming!
Heather from NM
Hi Heather, I bet it would be great served as an optional side. This cake already has so much flavor, but it may be a good pair. If you try it together, I would love to know how you like that.
I think this might be my Easter dessert. Thank you. You have the best recipes.
I hope you love it Adelle!
I made the recipe exactly as written and it was great! I used a spring form pan to assemble the cake. It helped keeping it straight and possible shifting! Cant wait to try out different filling flavours! Wonderful recipe as always! Thank you Natasha!
Love it! Thank you for sharing your wonderful comments and feedback regarding this recipe, Lynn. Glad you enjoyed it!
Great idea using the spring form pan, I will definitely use this advice!
What a great idea! I haven’t made it yet, so thanks for sharing.
Made the recipe exactly how you wrote it & it was perfect! Imagine some places charge over $100 for these?! Btw, I assembled the cake in a spring form pan. It was easy to keep straight and help with possible shifting. Now to try more filling flavours!! Thank you Natasha!! Always great recipes!
You’re very welcome and so true, this is so expensive at the restaurant. Homemade is so much better aside from the convenience of being able to make it anytime you’re craving for it!
The recipe was fantastic. Thank you so much for sharing. Followed it exactly and it was perfect.
Awesome! Thank you so much for your wonderful feedback.
Can I glaze the cake with a chocolate ganache?
Hi Ann, that should work to glaze it with chocolate ganache.
Do you think banana slices are good on top of the crepes?
Hi Maria, banana slices sound delicious over crepes.
Love this recipe!
Any tips/suggestion/recipe for other fillings? Would love to try a strawberry or raspberry one.
Hi Mia, those sound like fun experiments and I’m so glad you enjoyed it! A filling like what we did with our Blackberry Cake might work well where you add the puree to the cream.
I know this is going to bring a lot of groans but if you begin and end with a crepe, you will have 14 layers of filling.
LOLLLLLLL AHAHAHAHAHA
Hi Natasha, I am looking to make an earl grey crepe cake. Would you be able to advise the substitutions/ where i should add in the earl grey in the batter and the frosting?? Thank you!! xx
Hi Joanna, I haven’t really tried that yet to advise. If you do an experiment, please share with us how it goes.
Hello! I have a ton of blackberries is it possible to incorporate that in the filling?
Also, I don’t happen to own a blender is it okay to use a food processor?
Thanks!
Hi Lila, if you have a large food processor, it could work – you want to make sure you don’t go over the max liquid level on the food processor so it doesn’t spill out through the center or top. You could also use an electric hand mixer in a deep bowl. I haven’t tried incorporating blackberries, but I imagine that may work! I would love to know how you like this if you experiment!
Can I substitute Sweetened Condensed Milk with anything else that is diabetic friendly?
Hi Yves, I haven’t tried any diabetic friendly substitute for this recipe yet. If you do an experiment, please share with us how it goes.
Hi! I have whey left over from making cheese. Can I use that in place of both milk and water? Thank you
Hi Lena, I haven’t tried that in this recipe so I can’t say for sure how it would work. If you experiment, please let me know. I do love leftover whey for breadmaking though.
Whey is sour! Maybe taste it before adding to a vanilla recipe….you wouldn’t want to destroy the delicate flavour….
Hello Natasha. To the question of ‘what do I use to make crepes’: I am very committed to my Mauviel 8″ crepe pan. Easy to make perfect crepes with this–
Thank you for sharing that with us!
Hi. Can I make the cream as for tiramisu as the frosting for this? Just want to use mascarpone instead of butter and cream cheese Will it hold? And I’m thinking a warm orange amaretto to poir over it when serving…
Want to make it this weekend.
Hi Joyce, I haven’t tested that to advise. We like it with the butter and cream cheese since it is nice and sturdy. If you experiment I would love to know how you like that!
Hi Natasha! I’m going to make this for the first time for my son’s 15th birthday!
A few questions to reduce the amount of dairy and sugar if you happen to know?
Crepe:
1) Can I substitute milk with Coconut milk?
2) Sub sugar for monkfruit sweetener?
Frosting:
3) Sub sweetened condensed milk with Coconut milk?
4) Sub cream cheese with vegan cream cheese?
5) Sub vanilla extract with vanilla bean?
I probably sound ridiculous but I’m trying to find a way to enjoy these without all of the things we don’t process well.
If you’re not sure, I’ll give a try and report back!
Hi heather, I haven’t tried those substitutions so I can’t make that recommendation without testing first. If you experiment, please let me know how it goes.
I have a Question What if we skip the butter because i don’t like butter? Please Email me…
Hi Maham, I can’t say this will work without butter. It affects the texture of the crepe and also will cause the crepe to stick to the pan. If you are referring to the creme specifically I haven’t tried a substitution to advise.
Hi, you might try a different frosting since butter is an important component of this cream.
Best crepe cake recipe that i have used!
I’m so happy to hear you’re enjoying our recipe Kornelia! That’s so great!
I really like the crêpe recipe and found that it was incredibly easy to make these thin crepes- although I did add a little more liquid to make them more runny which gave me time to swirl them around and make them super thin and even. The issue comes in with the filling – I find that this feeling made the cake very dense and extremely heavy. It’s hard to eat more than a tiny slice in my opinion. My husband felt the same way. The flavor from the condensed milk and cheese cream was nice in general but I personally would’ve preferred a more delicate refine filling. ( This filling is just too much for me, too sweet, too thick tasting, too heavy) I guess I was personally looking for results more similar to those of Lady M bakery, where the crepes and the feeling are very light delicate and fluffy… Very cloud like, which is not what I got here.
That being said I will definitely keep the crêpe recipe for the future but I would definitely not make this again.
Thanks for your feedback. I was going to try this but I, too, am looking for a light crepe cream recipe.
I love crepe cakes
I’m so glad you enjoyed that Koniah!
Hi Natasha : Made this cake, it was delicious. I used iron cast frying pan to make crepes. Also for the frosting instead of vanilla I put 2 Table spoons of natural cocoa powder (because we like chocolate). The frosting tasted close to your Prague Frosting.
Thank you for the recipe.
You’re welcome Svetlana! I’m so glad you enjoyed this recipe!
I made this recipe for my husband’s birthday. It was wonderful. Thank you for sharing.
You’re welcome, Christine! I’m so happy you enjoyed that!
OK, awesome recipe especially for the occasional baker. ProTip: try this if you’ve never made crepes before. Make the crepe batter then half the amount again. Using the extra batter, practice making crepes until you get color, thickness, and temp consistency. It took me 3-5 crepes to get it right. The rest is easy!
Thanks for your tip, Jeffrey. That is very helpful!
I made crepes today, I used a dosa pan, basically a huge almost flat pan. Worked out pretty well, but the crepes were a little thick in the middle due to the slight curve
It was my first time working with crepes ever. This recipe was very simple and clear to follow. I did not have a blender and putting the ingredients into a mixing bowl using a hand mixer was fine. When doing the buttercream, I can see how some thought it looked chunky and not whipped.I used a handmixer on high at first and it started to look chunky as if making butter with heavy whipping cream. I got worried and switched to low speed and it started looking more light and fluffy. Once the cream cheese was added, it looked more and more like it should. I agree that it might be too much condensed milk.I used maybe 8 oz instead and it was perfect.
Hello Lilly, thank you so much for sharing your experience and some tips for making this recipe. It can be very helpful for others who are experiencing the same issue so we appreciate it!
Perfect recipe! After reading some of the reviews here that complained of the filling being too sweet, I decided to make half a batch of the filling. For our family, it was the perfect amount for a thin layer between each crepe. The flavor of the filling was very authentic and reminded me of wafer cookies sold here in Russia with a condensed milk filling. Only this blini cake is so much better! Thanks Natasha for sharing!
Hello Lori, thanks for giving this recipe a try and I’m glad that reducing the filling worked well! I’m so happy that you enjoyed it and thanks for giving a great feedback.
This basic recipe, a stack of crepes with butter and sugar has been an Easter tradition in our family for about 80 years, made back then by my father who was born in 1907. I believe it must have been the tradition in his youth as well. Do you know of a nation or region that has this tradition? Needless to say, we all love it!
I’m so glad you all enjoyed that Dave!! Thank you for that awesome review!
Made this for Easter Sunday. It turned out so delicious. Cream turned out so creamy. Make sure you really mix it for 7 minutes. So simple and so good! Thank you Natasha.
Thanks for sharing that with us and for giving this recipe a great review!
Hi! I tried making the filling by mixing the butter and condensed milk on high speed for 7 minutes. From the picture, the final result would look whipped and lighter in color. However currently mine looks like heavy cream with lots of bubbles. Would you have any advice on it? (I could also take a photograph)
Thanks!!!
Hi Angeline, I’m more than happy to troubleshoot. Was your butter melted or softened? It sounds like the butter may be the culprit here.
I tried this and it tasted just like an egg. It was so gross. I followed it completely but just tasted weird. Really disappointed.
Hi Megand, I haven’t had that experience – could it be that you got a bad egg? I have made it a habit to smell my eggs when I use them because I have had bad ones before and they definitely can ruin a cake.
The crepe recipe is very good but the filling is way way way too sweet even though I only put very thin layer of filling. I don’t think the portion of the sweetened condensed milk should be that high and having 1 cup of butter Is just too much too rich.
Thank you for sharing that feedback with us, Joce.
Hi Natasha. First thing I love u a lot because I love ur personality, videos and recipes. As an amateur baker i tried many of ur recipes and they came out perfectly good and delicious. I just made ur crepe cake recipe and it is a hit. Thank u so much. Loads of kisses, from Mauritius Island.
Aww that’s the best! Thank you so much for sharing that with me, Zhareenm!
My crepes slid around the plate when I put it together with frosting
Что делать?
Hi Rubin, you might try using a little less frosting between layers if you are getting too much sliding – it might just be due to too much cream.
Hi Natasha, Let me start with introducing myself. My name is Gail and Im a Home Baker. I have a Crepe pan I got at a Garage Sale !!! For 50 cents and it was Brand New 😊. I prefer this Crepe pan it’s easy to use and it is a non-stick pan. I’m really excited to make your Crepe Cake. I will take pictures and post when I can. I would like to know what other Frosting would go good with this ? Like a like a light Sweet Cream type ? I’ve done the cream cheese it’s good just hoping to try something else. Thank you – Gail
So, I’m a little confused. Am I using the whole can of condensed milk? I don’t have a food scale.
Hi Christie, we used 12 out of the 14 ounces in a can. “12 oz sweetened condensed milk (from a 14 oz can)” I hope that helps.
Dumb question – where do you put 15 crepes as you’re making them? I have 2 cutting boards but still not enough room for 15. Can I stack them with plastic wrap or parchment paper between? Thanks.
Hi Marty, we use the cutting board or parchment paper as we wait for them to cool off. It should take just a minute or two to cool off and then you can stack them.
Great! Best Crepe cake I’ve ever had.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha! I made this recipe not too long ago & it turned out PERFECT! I’m doing it again right now, but I made the mistake of adding the melted butter after I blended everything. My crepe & batter are turning out very oily.. what should I do to make it less oily/buttery?
Hey Natasha. Made this with my 8 year old over the weekend and we loved it! In the frosting, instead of 1 cup butter we used 1/2 cup whole milk plain yogurt and it turned out great. Just to make it a bit more healthy. Thank you for the recipe!
I’m so happy to hear that worked with that! Thank you for sharing that with us!
I have made this wonderful cake several times. My question is, can it be frozen?
Thanks
Deb
Hi Deb, I haven’t tried freezing it so I’m not sure if it freezes well but it is worth experimenting!
This is the most delicious crepe cake recipe ive done. I made different colors and my relatives loves it. I also made your frosting and I add strawberry flavor it goes well. Thank you so much.
I’m so happy to hear that! Thank you for sharing your great review, Emily!
Hi! Would it be okay if i used store bought cream instead of making the frosting from scratch? This looks promising and I’ll be sure to test it out!
Hi Chimmy, I think it would be fun to experiment but without testing the specific kind of cream, it’s difficult to say yay or nay.
I bought mascarpone cheese, and at room temperature just add powdered sugar to taste, a little of fresh squeezed lemon, vanilla, amaretto and just lightly mix it with a spoon to combine.There is your cream. It’s so easy and delicious. It’s better than store bought cream.
Thank you so much for sharing that Lydia.
Thank you Natasha.
Also I forgot to add, don’t whip the mascarpone because it turns into butter like consistency. Just fold all the ingredients into it to combine with a spoon gently, smooth it out.
I made this crepe cake but the frosting is way too overpowered by the cream cheese flavor. The crepe recipe was great though.
Hi Jenny, if you prefer a non-cream cheese frosting, there is definitely room to experiment with a different frosting.
How can I freeze my leftover crepe cake.
Hi Kathleen, I haven’t tried freezing it so I’m not sure if it freezes well but it is worth experimenting!
This crepe cake recipe is so good! I tried it by this way at home & got a excellent result.Thanks for sharing this.
That’s so awesome! I’m so happy you enjoyed that Mahir!
This was a terrible recipe. I mean just awful, and I’m a good baker. It came out fine, looked great, everyone thought it was so pretty……and then gross! Wayyyyyyyyyy too sweet and greasy. Butter should never be used as a filling, EVER! Next time I’ll use a whipped cream based filling. Just yuck
Hi Noel, I’m sorry to hear it didn’t work out for you. This has been a popular recipe but you can definitely swap out the cream if you prefer one without butter.
@Noel-never heard of buttercream??
I was wondering if I could cocoa powder to make chocolate crepes¿
Hi Ash, I haven’t tested that but I think it would work if you substituted equal parts of a little bit of the flour for cocoa.
has anyone tried to double this and make 30 layers??
Hi Angie, I haven’t doubled this recipe to make 30 layers but I think it could work!
thank you ! my daughter loves Lady M cakes, so made your crepe cake this weekend. Came out great! almost gone 🙁
I’m so happy to hear that, Lena!!! Sounds like you need to make more asap!
I tried the recipe. The crepes were fantastic and easy! I added color on mine in honor of Valentine’s Day 🙂 the icing however did not go over well with my family.. I think it was a tad too rich with all of the butter, milk and cream cheese. Perhaps I’ll try it again with whipping cream sub some of the condensed milk..
It’s a wonderful post for me! My children have been craving for crepe cake for a long time but I often buy it from bakery shops near my house. The grease of butter blended with cream and eggs creates fantastic taste in my tongue.
That is the best when kids love what we moms make. That’s so great!
I don’t have a blender, can I make these without it?
Hi Yelena, if you have a large food processor, it could work – you just want to make sure you don’t go over the max liquid level on the food processor so it doesn’t spill out through the center or top. You could also use an electric hand mixer in a deep bowl.
I was able to make it with just a whisk and a bowl and it came out delicious!
I have one of those “fancy” crepe makers at home which I prefer to use but I’m at my daughters house out of state and decided to make her family the crepe cake. She doesn’t have one so I used her non-stick skillet with rounded corners and it worked just fine. It’s all in the wrist to spread the batter.
That it is George! Thank you for sharing that with us!
Hi! I’m looking forward to making this for a party six days from now, is there any way to freeze or refrigerate the cake so that I can make it today and serve it on Friday?
Hi Victoria, I haven’t tried freezing it so I’m not sure if it freezes well but it is worth experimenting!
You asked if folks recommend crepe makers. The short version is no. I used a non-stick pan today instead of my big crepe maker or my little crepe pan to fit the diameter of my cake stand. For a crepe cake I want all the layers exactly the same size, which I can’t pull off with my crepe maker. It’s fun, big (maybe 12″ in diameter), goes anywhere there’s an outlet, although it has a short-ish cord. But…it’s no faster than a pan, and you have to use this T-shaped wooden dowel tool to spread out the batter which takes a bit of getting used to and is just more complicated than swirling batter in a pan. I rarely get the batter all the way to the edge although I’ve practiced enough that I can make them round. The spreading tool has to sit in a container of water (a bread pan with an inch of water works best for me) the whole time to keep the wood from sticking horribly to the wet batter. Plus you need a very big non-stick spatula to flip a giant crepe…. A crepe maker is a big, round griddle with one temperature setting, so unless you want to make really big crepes a lot, you don’t want to store single-use equipment. Non-stick pans work great. So do crepe pans which have low flared sides that make it easy to get in the pan and flip it. Unless your family is crepe-obsessed like mine, a non-stick pan, especially one with sides that flare, is a much more useful tool because it’s multi-use. Don’t bother with a crepe maker or crepe pan.
Thank you so much for sharing this with me, Miriam! I have heard mixed reviews and this definitely helps!
I used to work in a Russian crepe place and agree with what Miriam said 100%. First, about the size of the crepes, unless your family is really big on crepes (there are LOTS of delicious and even healthy(ish) savory recipes that can be made) and you’d use it a few times a week, it’s not worth it. Also, the T-shaped wooden thing takes training and practice.
Thank you so much for sharing that with me.
Natasha can the butter be skipped all together in the frosting? Wouldn’t cream cheese and the condensed milk thicken enough together?
Hi Lydia, I haven’t tried that so I’m not sure if it would thicken up enough. Sorry I can’t be more helpful!
I am going to try condensed milk and mascarpone cheese combo. Wish me luck…
I hope you love it!
Tasted great. I bought crepes, which saved a lot of time.
Thank you for this great review, Emma! I’m so happy you enjoyed that!
Great recipe i want to try it once
I can’t wait to hear how you liked it!
I made this for the work potluck and everyone thought it was so cool and LOVED IT! I doubled the crepe recipe because I wanted to have left over crepe batter. However I used almost all to make enough crepes. ( I made around 20). I mixed in raspberries to the frosting and decorated with are the top. The powered sugar evaporated overnight unfortunately. I also used greek yogurt instead of some of the milk, due to running out of milk.
Will definitely make again! Will try to sub low fat cream cheese for regular cream cheese and applesauce for some of the butter in the crepes.
Thank you so much for sharing this with me Ellen!
Can I use regular milk?
Hi Vikli. It would work fine using a whole milk.
Hi Natasha,
May i know the 1/2 cup warm water & 1 cup milk is how many litre? I planning make it by this coming weekend.
Thanks.
Penny
Hi Penny, in the print friendly section towards the bottom of the post, under the list of ingredients, you can click “Metric” to get the metric measurements. Hope that helps!
Hi Natasha,
I’ve tried making it today and everything seemed to be ok but when i tried it after refrigerating for 6 hours it turned hard like butter. Was difficult to even cut it into slices. The frosting was whipped well though. What could have been the problem?
Hi Kirby! It shouldn’t be butter like, however, it will stiffen up in the fridge. It is best to have the cake rest for 15-30 min on the counter until it softens up again.
How do I measure the crepe batter in measuring cups?
Hi Anam. We use the liquid measuring cups to measure the amount in the recipe. You can also follow this link for additional assistance 🙂 Hop this helps
Just made it today and it’s been fun and it’s really good as well, it’s just that it’s turned out wayyyyyyyyy too sweet. I love this recipe but I would recommend that the quantity of the condensed milk be cut down by half. Still, it really good!
Hi Carmen, thank you for sharing your review! We also prefer our desserts not overly sweet but everyone has a different love for sugar ;). That sounds like a good way to cut down the sweetness.
Would it be okay to use salted butter for the filling instead of unsalted butter? Just noticed that all my butter were salted.
Hi Sue, I haven’t tested this recipe with salted butter but suspect it will be a bit too salty.
Hi there!
I tried to make the filling 3 times today but could not get the milk and butter to combine without getting clumpy. The third time it was close but after 5 mins started to separate again. Any ideas what I’m doing wrong? Thanks! (last trial mixing bowl and whisk were chilled and I used a medium speed).
HI Baillie, make sure your butter and cream cheese are at room temperature otherwise it will be more lumpy. Also, make sure to use room temperature condensed milk. I would not recommend chilling the bowl or whisk or the butter and cream cheese may get too cold which would also cause lumps.
We’re in the process of assembling the crepe cake but I think it might be runny and this maybe the same issue that others had with it slippery. I bought condensed milk the can was a 14 oz can so I told my daughter to measure 12 oz. When she did it came to 10 oz. so we added 2 more oz. I’m thinking that weight was what they use for condensed milk not measurement. I had my daughter add more butter and cream cheese and it thickened up. If it doesn’t come out like yours I will try again and look for a 12 oz. can. Wish me luck.
Hi Celia, I’m so glad you were able to make it work and that is what I would have suggested – adding more butter and cream cheese. It is supposed to be 12 oz out of a 14 oz can. I clarified that in the recipe after reading your comment. Most of the cans come in 14 oz so you want to use 12 oz of that. I hope you love the cake!
The problem was when we went to take out 2 oz the measuring cup showed 8 oz of content, that’s where my confusion is does the measurement mean weight or amount. Sadly, my daughter forgot to put the crepe cake into the refrigerator overnight so on to making another one.
Hi. Please note sweetened condensed milk is filled by WEIGHT, not by fluid ounces. The can says “Net Weight 14 oz.” So, I would need to weigh it to remove the 2 net weight ounces? Thanks!
Hi Holli, that is a great suggestion! I have made that edit and thank you!
I followed the directions exactly for the crepes and the filling, and the cake turned out beautifully! One thing I added was finely crushed amaretti cookies on top of the frosting every three layers or so. It’s setting up in the fridge, I can’t wait to bring it for mother’s day dinner tonight … The first throw-away crepe with leftover frosting was DIVINE!
Hello Katherine, I’m glad to hear how much you love the recipe! Thanks for sharing your fantastic review!
Hi Natasha,
I was wondering if it was ok to replace the 2% milk with full cream milk?
Hi Chloe, It would work fine using a whole milk.
Is iT POSSIBLE TO USE COCONUT FLOUR? OR A DIFFERENT FLOUR?
Hi Sharon, My sister made these crepes gluten free and shared the recipe on her blog. I bet you could use those if you are looking for a gluten free version and turn it into a gluten free cake 🙂
Made this cake yesterday, omg so delicious 🙂
It like melts in my mouth since the layers are thin and the cream is so whipped and tasty. Seriously such an easy cake to make. The blender makes it so easy and the crepes cook really fast. I recommend following exact directions for the filling (I understand why Natasha writes 7 minutes to mix for the butter and condensed milk) my cake didn’t move at all.
I decorated it with raspberries and my 3 girls kept wanting to eat all of them lol
My youngest 2.5 year old Diana kept eating the cake by little pieces and envying it with some strawberry 🙂
I’m glad to hear the recipe is such a hit! Thanks for sharing your excellent review Liliya!
Hi Natasha! How far in advance can you make this cake before it goes bad? Thanks in advance:)
Hi Tanya, this recipe is best enjoyed within 2 days of making it 🙂
Thanks so much! We’ll try to tackle it tonight for tomorrow’s get together 🙂
You’re welcome!
can you use this frosting for the sides/top of the crepes for a ‘finished’ look? Will it hold/set firm?
Hi Dir, if will set and hold after being refrigerated.
Made this! Crepes were excellent and I got into a good rhythm after a while. The cream is delish and even better the next day. Loved it.
I’m happy to hear you enjoy the recipe as much as we do! Thanks for sharing your excellent review Cheryl!
Hi need to know what else I can use the leftover filling in
Hi, you can use it over another cake or cupcakes, or even cookies. I haven’t tried freezing it so I’m not sure if it freezes well but it is worth experimenting!
Hi Natasha, this recipe looks amazing, I am planning to make it for bake sales. I was wondering if I can keep the crepe cake overnight? Will the cake still hold its shape the next day? Thanks!
Hi Lin, it will keep covered and refrigerated overnight 🙂
I made this for my husband’s birthday last feb 12. And it was a sure hit…. thank you for sharing this recipe… the filling was divine. All our visitor love it… making another one as of the moment 😊😊😊
I’m glad to hear the recipe is such a hit! Thanks for sharing your fantastic review!
I made this and it’s amazing. I think the issue people are having is definitely not whipping the butter and condensed milk long enough. I used a hand mixer on high and it took at least 6 1/2 minutes for it to start getting really thick. I got 14 crepe layers (after eating the first crepe as a tester). I had no problems assembling and it set up beautifully. Super yummy, will definitely make again!
I’m glad to hear how much you love the recipe! Thanks for sharing your excellent review with other readers!
Hi Natasha! I’ve seen other recipes that require the batter to rest in the fridge overnight. Was wondering if making the batter ahead of time would work? Thanks!
Hi Jane, it isn’t necessary in this recipe. Sometimes recipes state to let the batter sit for the the bubbles to disappear but it isn’t necessary in this one.
Love your recipe. I made it twice, but came short on the number of crepes both times. I had to do a batch and a half to get 15 crepes and had one extra.
I’m glad you enjoy it Ingrid! Thanks so much for sharing!
Natasha, thank you for the detailed recipe of Crepe Cake! But I still have a question: what type of cream cheese do you use? Since you didn’t specify in recipe, I used Philadelphia cream cheese, but frosting came out too salty 🙁
But my family still love it! 🙂
Hi Alla, the frosting should not be salty with Philadelphia (I have tested with that and other brands), unless salted butter was used by mistake? There is no salt in the frosting otherwise so I’m not sure why else the frosting would be salty. I hope that helps to troubleshoot!
Natasha, thank you very much for prompt response! You’re right, my fault: by mistake I used salted butter:(
One more detail: crepes are even softer and tastier if after being refrigerated leave cake at room temperature for about 30 min.
Thank you again!
My pleasure Alla! Glad I can help!
Hi Natasha, how can I make this recipe keto? Thank you!
Hi Rochelle! The only thing I can think of is using almond flour for the crepes. Has anyone tried making these Keto?
I love this cake and so does my family!! I have made it several times and it’s perfect everytime,thanks to your fool proof recipe. I add fresh crushed raspberries to a portion of the cream/icing and add it every few layers to make it less sweet. Thank you Natasha for what you and your hubby do, I think I have tried 75% of your recipes and they are all AMAZING!
It’s my pleasure Irina! I’m glad to hear how much you and your family enjoy the recipes. Thanks for following and sharing your encouraging comments! 🙂
This cake tasted fabulous and it’s very impressive to look at.
I’m glad you love the recipe Deb! Thanks for sharing your great review!
I don’t have a stand mixer with a whisk attachment. Can I use my hand mixer with regular beaters?
Hi Deb, absolutely! That will work 🙂
Great! Thank you for the quick response!
You’re welcome Deb!
This crepe cake turned out so good! I have had numerous number of slices, lol. Even my teenager son, who doesn’t eat ANY cakes at all, approved it and said it is very good. WOW, like being his mom it means a lot to me, if you could understand what I mean, since there was only one cake that he liked/likes, Pavlova one 🙂 . Natasha, thank you for the recipe, it will be on my top list for quick and easy cakes recipes. P.S. I made only half of frosting and it was enough for 13 crepes and covered top with cherry pie filling before serving.
You’re welcome Elena! I’m glad to hear the recipe is a HIT!! Thanks for sharing your excellent review with other readers!
Hi Natasha,
Can I use heavy whipping cream instead of butter for the frosting? Thank you.
Hi Elena, I haven’t tried that so I’m not sure if it would thicken up enough. Sorry I can’t be more helpful!
This turned out very good! No issues at all. Tasted very yummy.
I wonder if anyone has tried to add nutella to some of the cream and make alternating layers?
I haven’t tried that but it sure sounds like a delicious idea!!
I added Nutella to Natasha’s frosting and it was amazing! I doubled the recipe and made one vanilla 1 chocolate. So good! I love her recipes.
Thank you so much for sharing that with me, Renee! I’m so glad you enjoyed it!
Hi Natasha!
Did you cool your frosting before applying it so that it would be sort of stiff? When I made this cake, my frosting was really runny and therefore I had to add more layers of crepes. Needless to say, my cake did not look like yours, however it was still very yummy!
Hi Jess, I am always happy to help troubleshoot. It is very important to beat the frosting for the full 7 minutes in step 1 for the frosting? It should look whipped and lightened in color before adding the cream cheese. It is important for the frosting to form correctly, otherwise it will be loose. Did you frosting look like mine in the photos? I did not have to refrigerate the frosting before using it on the cake. Also, be sure your butter is softened and not melted (speed softening in the microwave can partially melt it which would cause the frosting not to form properly. I hope that helps!
When I was beating it, it did look like it was ready but I might have not let it form correctly as needed. Thanks so much for your tips!
Hi Natasha,
Thanks for sharing this recipe, looking at the picture itself makes me want to make the crepe cake soon!!
Hello Kendra! I hope you love the recipe! Please let me know what you think!
Hi Natasha!
I’m in the process of making a cake and super excited to try it! I am a huge fan of Lady M crepe cake and hoping that this one will be just as good:) have you tried adding matcha to the filling? And do you think it’s a good idea to substitute creme cheese for mascarpone or creme fraiche? Thank you so much for the recipe:)
Hi Marta, I have not tried those substitutions so it is difficult to guess. If you experiment, let me know how it goes 🙂
I just made this cake and it doesn’t look like yours, Natasha. Yours looks much taller, even though I also used 15 crepes. Everything was sliding the whole time I was assembling it. I think it would be a great idea to refrigerate cream before assembly, so it gets more firm and manageable. I am sure it will be fine. My family can’t wait to dive into it.
Hi Gail, that could be due to putting less cream? I’m not sure why else it would be – the crepes don’t really get much thinner :). You can refrigerate the cream if you like for 15 minutes or so and then assemble. It is definitely important to refrigerate the cake after the frosting is on so it can set and be easier to slice (it will no longer slide around after refrigeration).
This cake was a fail. I will never do it again. First, it was unattractive, second, the taste wasn’t anything special. My guests weren’t too excited. Not even close to taste like Spartak. Not for me, but I love your other recipes. ❤️
Hi Gail, I’m sorry to hear that! I am always happy to help troubleshoot – did you use a good non-stick skillet for the crepes? Also, were any substitutions made in the recipe?
I followed the instructions as written, just didn’t turn out as described. I am glad I tried.
I made this cake, turned out great, everybody loved it! Natasha, do you have an idea how to make creme layers with cottage cheese?
Hi Inna, I don’t have a great answer for that. I do use cottage cheese to fill our cheese crepes and they are wildly delicious (we make them ALL the time, for years!) but I hadn’t though to use that same mixture over cake – it may just work, but I haven’t tried that yet.
I love crepes! I actually use a small pan like you did, but instead of butter I usually use olive oil.
And then I cover them with Nutella (Italian benefits, I guess!).
I never made cakes with crepes, but now I’m gonna try for sure. Thank God the weekend is here.
I can’t wait to prepare them for breakfast, with a big cup of cappuccino 🙂
This would pair perfectly with a cup of coffee! Please let me know what you think of the recipe Nadine!
Been quite busy this weekend (a friend got married!).
But I’ll try it asap, I promise!
Sounds good Nadine! 🙂
Natasha, do you think food processor would work for making batter? I don’t have a blender. Thank you!
Hi Lesya, if you have a large food processor, it could work – you just want to make sure you don’t go over the max liquid level on the food processor so it doesn’t spill out through the center or top. You could also use an electric hand mixer in a deep bowl.
Oooh, this looks absolutely yummy! I will have to try it soon.
Only … um, at what point do I add the Vanilla? I can see the picture of it being added but I can’t seem to find directions for it in the recipe.
Either way, I’ll have to try this recipe soon! ^_^
Hi Mary, thank you so much for pointing that out!! It is added at the end of whipping the frosting. I updated the recipe 🙂
Oh! Okay! Whew. I’m glad you answered back and I’m sorry I didn’t see it til now: I only just now got an email notification on this thread. Yikes. Good thing I did finally see this: I would have added the vanilla BEFORE whipping the cream! (I’ve done it before for other recipes, but I do want to try this as writen first before going off on a tangent.)
Speaking of tangents, have you tried adding rosewater or orange flower water to the whipped cream? Add that, and plate the crepe cake with a drizzle of honey and a sprinkling of crushed pistachio … yum! You get the delicate crispy edge of the crepe combined with the cool creme of the filling, while the aromatic scent of rose or orange blossom wafts through your palate as you crunch on the dusting of nuts. Textures and flavors galore!
LOL! Like I said, I have a hard time resisting going off-the-recipe on tangents.
Mmm I haven’t tried that but it sure sounds delicious!! thank you for sharing 🙂
You’re welcome! And thank you for sharing your recipes. They are so yummy and inspirational! Changing the world, one good meal at a time. ^_^
My pleasure Mary! Thanks for following 🙂
Oh and I forgot to ask! Can I use a hand mixer with regular beaters to make the cream filling? I don’t have a whisk attachment for my stand mixer. Thank you for everything, Natasha!
Hi Mary, yes that would work – it is just easier with a stand mixer 🙂
Well now that my computer isn’t locked up I can see that you did catigorize the dishes. Sorry about that.
Oh good! I’m glad to hear that! 🙂
Hi Natasha. Love your blog. Will definitely make this cake as we love crepes and cakes.
Do you have a Spartak recipe to share please?
Thanks.
Hello Olga! I’m glad to hear you are enjoying my site! Here is the direct link for several of my Spartak recipes, I hope this helps! https://natashaskitchen.com/?s=spartak
Delish! Just saw the recipe today and i knew i could and had to make it! So i did. There are many crèpe recipes I’ve tried, and the frosting is not new to me, but NEVER tried both together. We loved this lovely dessert! Thanks!
You’re welcome Olga! I’m glad to hear you love it! Thanks so much for sharing your great review with other readers!
Love it! Very tasty and easy to make! Thank you!
I’m so glad you love it! Thank you Oksana! 🙂
So tempting ! Glad to read I could make pancakes one day and finish the cake the other day. Looking forward to make them this weekend ! Thank you so much !
You’re welcome! Please let me know what you think!
Wow! What a delicious way to start the day! I just saved the recipe and I am going to make it this Sunday!
Please let me know what you think! 🙂
Hi Natasha,
What is the storage life for this cake? I love making crepes so your recipe is must try. Your blog is FAB! Love the pictures..
Thank you so much Cookie! I have kept this in the refrigerator for 4 days and it was still great on day 4. The crepes and the filling are pretty sturdy and don’t perish quickly. I would suggest not adding the powdered sugar (if using) or berries until ready to serve.
Woww Can’t wait to make this! Your crepe recipe is for sure fail proof it’s delicious and super easy to make!!😊😀
Thanks Nina! Please let me know what you think of the recipe!
Thanks So much for the recipe.
My pleasure Alex!!