Hello, crepe cake.
A showstopping brunch calls for a beautiful crepe cake. This cardamom and vanilla crepe cake with maple whip is your answer. Warm cardamom joins with sweet maple-flavored whipped cream for a delicate, aromatic crepe cake that’s easier to make than you think. Layers of thin, slightly chewy crepes are stacked high and sprinkled with cinnamon sugar. While this cake takes a little longer to make, the wait is worth it, and so is the effort. Slicing into this baby is so satisfying. It’s sure to be a hit at your next brunch. Just serve with mimosas!
You’ll love this recipe because it’s…
Easier then you think
Beat the eggs til smooth…
Start by beating twelve eggs in your mixer. This step is very important because you want the eggs to be smooth, so take your time whisking. Once the eggs have been thoroughly beaten, about five minutes or so, add one cup of sugar. Beat the egg and sugar mixture until the sugar has dissolved, approximately another three to five minutes. Finally, mix in one tablespoon of vanilla, one tablespoon of ground cardamom and half a teaspoon of salt. I buy my cardamom, whole, from Amazon, so I can grind it myself using a handheld coffee bean grinder.
Add the flour…
Next, slowly add in three cups of all-purpose flour; you may not use all of the flour. The crepe mixture should be the consistency of cake batter. Add the flour until just incorporated. Try not to over mix the batter during this step.
Thin it with milk…
Now, gradually pour in about two and a half cups of milk. You can use any kind of milk for these crepes, but I prefer whole milk. Just like the flour, you may not use all of the milk. The consistency of the batter should be slightly thinner than pancake batter. Keep some milk on standby because as this batter sits, it may start to thicken. If that’s the case, just add a tablespoon of milk at a time to thin it out.
Make a million crepes…
Heat your cast iron pan on medium heat. Coat the pan with a neutral-flavored oil like safflower or canola. Continue to coat the pan with oil between each crepe, or as needed. Using a ladle, spoon in half a scoop of crepe batter. Immediately, spread the crepe batter into a thin circle by rotating the pan or using the bottom of the spoon. Once the bottom of the crepe is light golden brown, and the batter is no longer wet on the top, flip the crepe over and cook the other side until the crepe is golden brown. When the crepe has finished cooking, let it drain onto a paper towel. Watch the heat as you continue cooking crepes, keep the heat on the lower side.
Make the maple whip…
When you finish the crepes, place them in the fridge to cool. In the meantime, make the maple whip. In the bowl of your stand mixer, whip one cup of cold heavy whipping cream, a fourth of a cup of real maple syrup, and a fourth of a teaspoon of salt together until firm, stiff peaks form. Chill in the refrigerator. When both the crepes and maple whipped cream have cooled down, grab your decorative plate.
Assemble the crepe cake…
To assemble the crepe cake, place three crepes on the bottom to create the base of the cake after layering the crepes one at a time with one heaping teaspoon of maple whip between each crepe. Spread the maple whip very thinly, using just enough maple whipped cream to make the crepes stick together. Once you have built your crepe cake, gently press down on the stack to adhere all crepes together. At this point, you can cut the edges off of the cake to make it prettier, but I typically skip this step. Place the crepe cake in the fridge to keep the maple whip from melting. The crepe cake can be served at room temperature, which is how I prefer it. When you are ready to serve, sprinkle the top of the crepe cake with cinnamon sugar and more maple whip. Cut into slices and enjoy.
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*Any nutritional data provided is for personal reference only as these are approximations, and data may vary on a case by case basis. Please refer to my disclaimers page.*
- 12 eggs
- 1 c. sugar
- 1 tbsp vanilla
- ½ tsp salt
- 1 tbsp cardamom,, ground
- 3 c. all purpose flour
- 2 ½ c. milk
- Neutral flavored oil for frying
- 1 c. heavy whipping cream
- 1/4 c. real maple syrup
- 1/4 tsp. salt
- In the bowl of your stand mixer, with the whip attachment, beat the eggs on medium speed for about 2 mins. Add the sugar and beat for another 3 mins. The sugar should be dissolved, and the egg mixture should be very smooth.
- Add the vanilla, salt and cardamom, and beat for another 1-2 mins.
- Next, switch to the paddle attachment. With the mixer speed on low, add in the flour a half cup at a time scraping down the sides of the bowl. The flour should resemble cake batter- try not to over mix the batter.
- Finally, slowly stir in the milk; the consistency will be thin pancake batter.
- Heat your frying pan to medium heat adding about a teaspoon of neutral flavored oil.
- Spoon about a ¼ cup of batter into the pan; then, quickly spread the batter around by rotating the pan in a circular motion. Spread the batter as thin as you can get it.
- Cook for about a minute per side. The crepe will be lightly golden brown when ready to flip.
- Add a teaspoon of oil between every crepe. Drain the finished crepes onto a paper towel.
- In the bowl of your stand mixer, with the whip attachment, beat the heavy cream and maple syrup until firm, stiff, peaks from. Keep refrigerated
- Place the crepes into the fridge while you prepare the maple whip. The crepes should be at room temperature (or colder) before assembling, or the maple whip will melt.
- Start by stacking about 3-5 crepes onto your plate. Afterwards, spread one heaping teaspoon of maple whip between each crepe.
- Continue to stack the crepes one on top of the other while spreading the maple whip between each crepe until you get to the last one.
- Finally, place the last crepe on the very top of the cake. Spoon a tablespoon in the middle of the crepe cake and sift cinnamon sugar over the top.
- Carefully slice and serve.
- Use more then one pan to make the crepes quicker.
- Keep an eye on the temp, so you don't burn the crepes.
- Crepe cake serves up to 8 people.