Japanese crepe cake recipe
This Japanese crepe cake recipe layers 20 whisper-thin crepes with lightly sweetened whipped cream for a delicate, melt-in-your-mouth dessert. It’s elegant yet simple—no oven required!
Ingredients
- 1 cup All-purpose flour Sifted
- 2 cups Whole milk Can substitute almond milk
- 4 large Eggs Room temperature
- 3 tbsp Unsalted butter Melted
- 2 tbsp Granulated sugar —
- 1 tsp Vanilla extract —
- 2 cups Heavy whipping cream Cold
- 2 tbsp Powdered sugar For sweetening the cream
- — — Optional toppings Powdered sugar cocoa, fruit compote
Instructions
- In a large bowl, whisk together eggs, milk, sugar, and vanilla until smooth.
- Sift in flour gradually, whisking to avoid lumps.
- Stir in melted butter. Cover batter and refrigerate for 15–20 minutes.
- Heat a non-stick skillet over medium-low. Lightly grease if needed.
- Pour about 1/4 cup batter into the pan, swirling to coat evenly.
- Cook each crepe for 1–2 minutes per side until lightly golden. Cool crepes on a rack.
- In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Layer: Place one crepe on a serving plate, spread a thin layer of whipped cream. Repeat until all crepes are stacked.
- Cover cake and chill at least 25 minutes to set.
- Dust with powdered sugar or top with fresh fruit before serving. Slice with a hot knife for clean layers.
Notes
- For extra flavor, fold matcha powder or espresso into the cream.
- Keep cake chilled and covered; best eaten within 2 days.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
- Pairs beautifully with coffee, tea, or fresh berries.