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Crêpe Cake Recipe
Crêpe Cake
Michel Troisgros, Maison Troisgros, France
Michel Troisgros, Maison Troisgros, France
Flavors of France
Total time: 30 to 60 minutes

Preheat the oven to 180° C (350° F)
Preparation and cooking time: Under an hour

Difficulty: Average
Chef's Note

I'm particularly fond of crêpe cake, a perfect dessert for a celebration, that can be served with coffee ice cream or a spoonful of bitter orange or rhubarb marmalade. Try this dessert and delight your guests!

For 2 cakes, 8 servings each

- 135 g (5 oz.) flour
- 75 g (5 tbsp.) sugar + 135 g (3/4 cup)
- 110 g (4 oz.) melted butter
- 14 eggs
- 900 g (4 cups) milk
- 9 g (1 tbsp.) cornstarch
- 2 vanilla beans
- Juice of half a lemon
- A pinch of salt

Crêpe batter

  1. Bring the milk to a boil with the split vanilla beans (scrape the seeds into the milk). Keep warm. 
  2. Combine the egg yolks, 75 g (5 tbsp.) sugar, flour and cornstarch without overmixing. Blend in the melted butter. 
  3. Beat the egg whites to stiff peaks. Whisk in 135 g (3/4 cup) sugar, a few drops of lemon juice and a pinch of salt. 
  4. Combine the vanilla-infused milk with the egg yolk mixture. 
  5. Finish by folding the beaten egg whites into the batter, as for a soufflé.

Making the crêpes

  1. Preheat the oven to 180 °C (350 °F).
  2. First make a large 20 cm (8") crêpe. Butter the crêpe pan with a brush and pour in 300 g (10 oz.) of the batter, tapping the pan to spread the batter evenly. 
  3. Place over the flame for about 15 seconds to brown lightly, then transfer to a 180° C (350° F) oven. 
  4. After 3 minutes, remove and set on the counter, still in the pan. 
  5. Butter a 16 cm (6") pan with a brush. Pour in 150 g (5 oz.) batter. Proceed in the same way: 15 seconds on the flame, then 3 minutes in the oven.
  6. Take the pan and turn the crêpe out onto a cake base. Repeat with 4 more crêpes, piling them one on the other. 
  7. Finally turn the larger crêpe out onto the smaller ones to cover them. 
  8. Cover with a clean damp cloth and use your hands to mold the cake into a nice shape. Keep warm on the oven door. 


  1. Sprinkle the cake with icing sugar and cut into 8 portions. It should still be warm in the center. 
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