Crepe Cake

This indulgent Crepe Cake is layered with thin gluten-free crepes, maple buttercream frosting, maple pecan pralines, and covered with a maple white chocolate ganache glaze.  It makes a show stopping dessert that is sure to impress any maple syrup lover.

Indulge in Decadence: Maple Crepe Cake Recipe

Are you in the mood for a dessert that’s sure to impress at your next gathering? This Maple Crepe Cake is made with layers of delicate crepes, creamy maple frosting, maple pecan pralines, and a luscious white chocolate ganache. This dessert is a showstopper that’s perfect for special occasions or simply treating yourself to a taste of luxury.

With its luxurious layers of maple-infused goodness, this is a dessert that never fails to impress. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this recipe is sure to delight your taste buds.

What is a Crepe Cake?

A crepe cake, also known as a “mille crepe cake,” is a delightful and elegant dessert made by layering multiple thin crepes with a flavorful filling or frosting in between each layer. These crepes are usually very thin and delicate, much like the French crepes you might be familiar with.

The layers of crepes and filling are stacked on top of each other to create a beautiful and visually impressive cake. Crepe cakes can be made in various flavors, including sweet and savory options. Sweet crepe cakes often feature fillings like whipped cream, pastry cream, chocolate ganache, or fruit compote, while savory versions might include ingredients like cheese, herbs, or savory spreads.

Crepe cakes are popular for special occasions and celebrations due to their stunning appearance and delicious taste. They offer a unique twist on traditional layer cakes and are perfect for those who appreciate the delicate, paper-thin texture of crepes.

Ingredients You’ll Need:

Before we dive into the details of the recipe, let’s take a closer look at the key ingredients and why they’re essential for this Crepes Cake:

Maple Crepes:

• Oat Flour: The main ingredient for the crepes. You can also use cassava flour, gluten-free 1-to-1 baking flour, or all-purpose flour if you’re not gluten-free.
• Eggs: Provide structure and texture to the crepes.
• Almond Milk: Adds creaminess to the crepe batter.
• Water: Helps achieve the right consistency for the crepe batter.
• Vegan Butter: Imparts richness to the crepes. Regular unsalted butter is a suitable alternative if you’re not dairy-free.
• Maple Syrup: Infuses a delightful maple flavor. You can also use sugar-free maple syrup or your preferred sticky sweetener.

Maple Buttercream Frosting:

• Cream Cheese: Creates a creamy, tangy frosting. Regular cream cheese works well if you’re not dairy-free.
• Butter: Provides a rich, buttery texture. Vegan butter or regular unsalted butter can be used.
• Maple Syrup: Sweetens the frosting with a delightful maple taste. Substitute with sugar-free maple syrup or your preferred sweetener.
• Powdered Sugar: Adds sweetness and helps thicken the frosting. Opt for organic powdered sugar or a sugar-free alternative.
• Coconut Milk: Enhances the frosting’s creaminess. You can also use dairy-free creamer or regular heavy cream.

Maple Pecan Pralines:

• Coconut Milk: Contributes to the pralines’ creamy texture. Regular heavy cream is a non-dairy-free option.
• Maple Syrup: Infuses the pralines with maple goodness. You can also use sugar-free maple syrup or your preferred sweetener.
• Vegan Butter: Imparts richness to the pralines. Regular unsalted butter is suitable if you’re not dairy-free.
• Pecans: Provide a delightful nutty crunch.
• Sea Salt: Adds a touch of savory contrast to the sweet pralines.

Maple White Chocolate Ganache:

• Dairy-Free White Chocolate: Creates a luscious, sweet layer. Regular white chocolate is a non-dairy-free alternative.
• Coconut Milk: Enhances the ganache’s creaminess. Dairy-free creamer or regular heavy cream can also be used.
• Maple Syrup: Sweetens the ganache with that signature maple flavor. Substitute with sugar-free maple syrup or your preferred sweetener.
• Vegan Butter: Adds richness to the ganache. Regular unsalted butter is suitable if you’re not dairy-free.
• Coconut Sugar: Provides sweetness and depth of flavor. You can use brown sugar or a brown sugar substitute.

Instructions: How to make a Crepe Cake

• Prepare the Crepes:

  • Blend oat flour, eggs, almond milk, water, melted vegan butter, and maple syrup until smooth.
  • Chill the batter in the refrigerator for at least an hour or overnight.

• Prepare the Maple Pecan Pralines:

  • Combine coconut milk, maple syrup, and vegan butter in a saucepan. Cook until thick.
  • Stir in chopped pecans and sea salt.
  • Drop spoonfuls of the mixture onto parchment paper and let it cool until hardened.

• Cook the Crepes:

  • Heat a non-stick skillet and pour a scant 1/4 cup of batter, spreading it evenly.
  • Cook until the edges turn golden, flip, and cook briefly.
  • Stack cooked crepes and refrigerate.

• Make the Maple Frosting:

  • Beat softened butter and cream cheese until fluffy.
  • Add maple syrup and powdered sugar gradually.
  • Adjust the consistency with heavy cream if needed.
  • Refrigerate the frosting.

• Make the Maple Ganache:

  • Melt white chocolate with coconut milk.
  • Heat butter, syrup, and brown sugar in a saucepan, then mix with the chocolate.
  • Let the ganache cool to the desired consistency.

• To Assemble:

  • Layer crepes with maple frosting and pecan pralines.
  • Finish with the maple ganache.
  • Refrigerate before serving.

Tips for Success

To ensure your Maple Crepe Cake turns out perfectly, here are some tips to keep in mind:

1. Chill the Crepe Batter: Allowing the crepe batter to chill in the refrigerator for at least an hour or overnight helps the crepes set and prevents tearing.
2. Make Pralines in Advance: Preparing the maple pecan pralines ahead of time ensures they have time to harden and can be easily chopped or broken into pieces.
3. Stacking the Crepes: When stacking the crepes, be gentle to avoid tearing. Refrigerate them for at least an hour or overnight before assembling the cake.

Storage and Freezer Instructions

Refrigeration: If you have any leftovers (which is rare with this delicious cake), you can store them in an airtight container in the refrigerator for up to 2-3 days.

Freezing: This cake also freezes well. To freeze, wrap individual slices or the entire cake in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2-3 months.

Serving Suggestions

The Maple Crepe Cake is a stunning dessert on its own, but you can take it to the next level with a few serving suggestions:

• Fresh Berries: Garnish with fresh berries like strawberries, raspberries, or blueberries for a burst of color and freshness.
• Whipped Cream: A dollop of whipped cream on top adds a cloud-like creaminess.
• Caramel Drizzle: Drizzle some caramel sauce for an extra layer of sweetness.

Variations and Substitutions

Feeling creative? Here are some ways to customize your Maple Crepe Cake:

• Nut Variations: Try different nuts in the pralines, like almonds or walnuts, for a unique twist.
• Chocolate Lover’s Delight: Add chocolate chips or cocoa powder to the crepe batter or ganache for a chocolatey twist.
• Fruit Fillings: Sandwich fruit preserves or slices between the crepe layers for a fruity surprise.

FAQs (Frequently Asked Questions):

1. Can I use a different type of flour for the crepes?
   • Yes, you can use cassava flour, gluten-free 1-to-1 baking flour, or all-purpose flour if you’re not gluten-free.
2. Are there non-dairy alternatives for the dairy ingredients?
   • Yes, you can use vegan butter, dairy-free cream cheese, and dairy-free creamer as substitutes.
3. Can I make the crepes in advance?
   • Yes, you can prepare the crepes a day before assembling the cake and store them in the refrigerator.
4. How can I adjust the sweetness of the frosting and ganache?
   • You can control the sweetness by adjusting the amount of maple syrup or using sugar-free alternatives.
5. What if I don’t have white chocolate for the ganache?
   • Regular white chocolate can be used as an alternative to dairy-free white chocolate.
6. Can I make this cake nut-free?
   • Yes, you can omit the pecans in the pralines or use a different nut or seed that suits your preferences or dietary needs.

More delicious cake recipes you will love:

• Nutella Cheesecake
• Victoria Sponge Cake

5 from 1 vote

Print

Crepe Cake

Prep Time

1 hr

Cook Time

1 hr

Resting Time

3 hrs

Total Time

5 hrs

 

This indulgent Crepe Cake is layered with thin gluten-free crepes, maple buttercream frosting, maple pecan pralines, and covered with a maple white chocolate ganache glaze.  It makes a show stopping dessert that is sure to impress any maple syrup lover. 

Course: Dessert

Cuisine: American

Keyword: crepe cake, maple dessert

Servings: 26 servings

Calories: 254 kcal

Author: Kelly

Ingredients

Maple Crepes:

• 2 cups gluten-free finely blended oat flour , you can also sub with cassava flour, gluten-free 1-to-1 baking flour or all-purpose flour if you're not gluten-free
• 4 large eggs
• 1 1/2 cups unsweetened almond milk , or preferred milk of choice
• 1 cup water
• 4 Tablespoons melted vegan butter , regular unsalted butter works too if you're not dairy-free
• 2 Tablespoons pure maple syrup , you can also use sugar-free maple syrup or preferred sticky liquid sweetener of choice

Maple Buttercream Frosting:

• 2 ounces vegan cream cheese , softened (regular cream cheese works too if you're not dairy-free
• 2/3 cup vegan butter , softened to room temperature. Regular unsalted butter works too if you're not dairy-free.
• 1/3 cup pure maple syrup , you can also use sugar-free maple syrup or preferred sticky liquid sweetener of choice
• 2 1/2 - 3 cups organic powdered sugar or sugar-free powdered sweetener of your choice
• 1 tbsp dairy-free creamer or full-fat coconut milk , regular heavy cream works too if you're not dairy-free

Maple Pecan Pralines:

• 1/4 cup dairy-free creamer or full-fat coconut milk , regular heavy cream works too if you're not dairy-free
• 1 cup pure maple syrup , you can also use sugar-free maple syrup or preferred sticky liquid sweetener of choice
• 1 tbsp vegan butter , regular unsalted butter works too if you're not dairy-free.
• 3/4 cup pecans chopped
• 1/8 teaspoon sea salt

Maple White Chocolate Ganache:

• 4 ounces dairy-free white chocolate , chopped. We like Pacha's Chocolate, Healthy Crunch or Enjoy Life. Regular white chocolate works too if you're not dairy-free
• 1/4 cup dairy-free creamer or full-fat coconut milk , regular heavy cream works too if you're not dairy-free
• 1/3 cup pure maple syrup , you can also use sugar-free maple syrup or preferred sticky liquid sweetener of choice
• 2 tbsp vegan butter. Regular unsalted butter works too if you're not dairy-free.
• 1/4 cup coconut sugar , you can also use brown sugar or brown sugar substitute of your choice

Topping:

• maple pralines and powdered sugar or powdered sweetener of choice

Instructions

Prepare the Crepes:

1. Place all crepe ingredients in a blender. Blend on high speed until completely smooth. Pour the batter into a large bowl with a cover to chill in the refrigerator for at least an hour or overnight.
2. While the crepe batter chills, prepare the pralines: Line a sheet pan with parchment paper, set aside.
3. Combine the cream, butter and maple syrup in a small saucepan. Stir until well mixed. Cook over medium heat, gently swishing the pan around every few minutes, but do not stir. Heat until mixture gets very thick, about 7-10 minutes. Remove saucepan from the heat and let the mixture stand for about a minute or two. Stir in pecans.
4. Drop small spoonfuls of mixture onto parchment. Sprinkle with sea salt. Allow to cool until harden for a few hours or overnight. Chop or break into small pieces.

Cook the Crepes:

1. Heat a lightly-greased small non-stick skillet over medium heat. Working in batches pour a scant 1/4 cup of batter into the pan and tilt with a circular motion so that the batter coats the pan evenly. Cook the crepe until the edges begin to turn lightly golden brown and lift away from the sides of the pan, about 1-2 minutes for the very first crepe (the rest of the crepes cook faster about 30 seconds to 1 minute).
2. Flip the crepe and cook for an additional 30 seconds to 1 minute. Place the cooked crepe onto a plate and repeat until all the batter is gone, stacking the crepes on the plate. Place the cooked crepes into the refrigerator to cool for at least 1 hour. You can make the crepes a day before assembling the cake.

Make the Maple Frosting:

1. Beat the softened butter and cream cheese together in a large bowl until light and fluffy. Add in the maple syrup and beat until well combined.
2. Turn mixer to low and gradually add in the powdered sugar until well combined. Slowly add 1 tablespoon or less of heavy cream as needed to reach desired consistency. Add in more powdered sugar as needed. Beat the frosting on high speed until it is light and fluffy, about 5 minutes. Place into the refrigerator until ready to use.

Make the Maple Ganache:

1. Place finely chopped chocolate in a small heatproof bowl.
2. In a small saucepan over low heat, heat cream just to a simmer.
3. Remove from heat and immediately pour the cream over the chopped chocolate and allow to stand for about 10 seconds. Stir the ganache until smooth. If all the white chocolate has not melted then place the bowl in the microwave and heat for 30 seconds.
4. Using the same saucepan, melt butter over medium-low heat. Combine syrup and brown sugar. Bring to a boil over medium heat and allow to thicken for 1-2 minutes.
5. Pour into the white chocolate mixture and whisk until smooth. Allow the ganache to cool until it reaches the desired consistency.

To Assemble:

1. Place one crepe down on a plate. Drop 1-1/2 - 2 tablespoons of the maple frosting on top. Use an off-set spatula to spread the frosting out over the whole crepe in a thin layer. Gently place another crepe on top.
2. Drop another 2 tablespoons of the frosting and this time, sprinkle with 1-2 teaspoons of the chopped maple pecan pralines and place another crepe on top, gently pressing to adhere the crepes together. Repeat these steps until you get to the last crepe.

Top with Ganache:

1. Pour the maple ganache over the top of the cake and sprinkle with more of the maple pecan pralines. Refrigerate for an hour or overnight to allow the cake to set.
2. Ganache can also be poured on the cold cake, before serving. Sprinkle with powdered sugar prior to serving if desired.

Recipe Notes

Refrigeration: If you have any leftovers (which is rare with this delicious cake), you can store them in an airtight container in the refrigerator for up to 2-3 days.

Freezing: This cake also freezes well. To freeze, wrap individual slices or the entire cake in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2-3 months.

Nutrition Facts

Crepe Cake

Amount Per Serving (1 slice)

Calories 254 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g35%

Carbohydrates 27g9%

Sugar 18g20%

Protein 2g4%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.