{"id":2085288,"date":"2024-12-02T20:53:00","date_gmt":"2025-03-07T05:54:45","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2085288"},"modified":"2025-03-16T14:21:29","modified_gmt":"2025-03-16T19:21:29","slug":"crepe-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/crepe-cake\/","title":{"rendered":"Crepe Cake"},"content":{"rendered":"<p>Crepes are an incredibly versatile food. While they&#8217;re traditionally enjoyed simply with a dusting of powdered sugar or dressed up with sweet and savory fillings, you can really go all-out by making a layered crepe cake. This showstopping dessert starts with a basic crepe recipe, then layers the thin pancakes with a delicious pastry cream filling. Serve crepe cake for brunch with a dusting of confectioners&#8217; sugar and fresh berries, or make it an extra-special dessert by adding <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-ganache\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chocolate ganache<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">whipped cream<\/a>. The choice is yours!<\/p>\n<h2>What is a crepe cake?<\/h2>\n<p>A crepe cake is essentially stacked crepes layered with a filling. Known as <em>mille cr\u00eapes<\/em> (French for &#8220;a thousand crepes&#8221;), this cake is assembled with many eye-catching layers. Some crepe cakes may have 20 to 30 layers, making them as tall as a typical round <a href=\"https:\/\/www.tasteofhome.com\/article\/layer-cake-tip\/\" data-name=\"www.tasteofhome.com\/article\/layer-cake-tip\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/layer-cake-tip\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">layer<\/a><a href=\"https:\/\/www.tasteofhome.com\/article\/layer-cake-tip\/\" data-name=\"www.tasteofhome.com\/article\/layer-cake-tip\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/layer-cake-tip\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\"> cake<\/a>. Anything sturdy enough to hold the crepes in place can be used as a filling, whether it&#8217;s cream cheese, plain whipped cream, pastry cream, jam or ganache.<\/p>\n<h2>Crepe Cake Ingredients<\/h2>\n<ul>\n<li><strong>Eggs:<\/strong> Plenty of eggs are the key to making crepes. For this recipe, we whisk 12 <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">room-temperature eggs<\/a> into the batter. Additional egg yolks also serve as the base for the pastry cream.<\/li>\n<li><strong>Milk:<\/strong> Milk provides liquid for the batter along with a rich flavor. It&#8217;s also incorporated into the pastry cream. Use whole milk or use 2% in a pinch.<\/li>\n<li><strong>Flour:<\/strong> All-purpose flour provides structure for the crepes.<\/li>\n<li><strong>Sugar:<\/strong> Granulated sugar sweetens the batter and pastry cream.<\/li>\n<li><strong>Vanilla extract: <\/strong>Flavor the crepe batter with a touch of vanilla extract. It&#8217;s always best to use real <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla extract<\/a> instead of imitation vanilla.<\/li>\n<li><strong>Salt:<\/strong> A pinch of salt helps balance out the flavor and sweetness of the crepes.<\/li>\n<li><strong>Cornstarch:<\/strong> The key to a thick, luscious pastry cream is to incorporate a bit of cornstarch.<\/li>\n<li><strong>Butter:<\/strong> While this crepe cake recipe only calls for two tablespoons of butter, it plays a crucial role in enhancing the flavor and texture of the pastry cream.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the crepe batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122012\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_01.jpg?fit=700%2C1024\" alt=\"Egg and milk being mixed in a large bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>In a large bowl, whisk the eggs and milk. In another large bowl, mix the flour, sugar, vanilla and salt.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122013\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_02.jpg?fit=700%2C1024\" alt=\"flour, sugar, vanilla and salt being mixed in a large bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>Add the flour mixture to the egg mixture and mix well. Refrigerate the batter, covered, for one hour or overnight.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Want another easy way to make the batter? Throw all of the ingredients in a blender and process until they form a smooth batter.<\/p>\n<h3>Step 2: Cook the crepes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122014\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_03.jpg?fit=700%2C1024\" alt=\"Crepe Cake being cooked on a pan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>Heat a lightly greased nonstick skillet over medium heat. Stir the batter. Fill a 1\/4-cup measure with batter and pour it into the center of the pan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122015\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_04.jpg?fit=700%2C1024\" alt=\"Crepe Cake being cooked on a pan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>Quickly lift and tilt the pan to coat the bottom evenly. Cook the crepe until the top appears dry.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122016\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_05.jpg?fit=700%2C1024\" alt=\"Crepe Cake being cooked on a pan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>Flip the crepe and cook until the bottom cooks, 15 to 20 seconds longer. Transfer it to a wire rack. Repeat the process with the remaining batter, greasing the pan in between as needed. Stack and separate the cooked crepes with wax paper.<\/p>\n<h3>Step 3: Make the pastry cream<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122017\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_06.jpg?fit=700%2C1024\" alt=\"Sugar, cornstarch and milk being whisked in a small heavy saucepan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>In a small, heavy saucepan, mix the sugar and cornstarch. Whisk in the milk. Cook and stir the mixture over medium heat until it has thickened and become bubbly. Reduce heat to low, then cook and stir for two minutes longer. Remove the pan from heat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122018\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_07.jpg?fit=700%2C1024\" alt=\"Egg yolks being mixed in a small bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>In a small bowl, whisk a small amount of the hot mixture into the egg yolks.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122019\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_08.jpg?fit=700%2C1024\" alt=\"Egg yolks being whisked together with some ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>Return everything to the pan, whisking constantly. Bring the mixture to a gentle boil, and cook and stir for two minutes. Remove the pastry cream from the heat and immediately transfer it to a bowl.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122020\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_09.jpg?fit=700%2C1024\" alt=\"Pastry cream mixture in a bowl placed on ice\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>Place the bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in the butter and vanilla.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122021\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_10.jpg?fit=700%2C1024\" alt=\"plastic wrap being pressed on pastry cream mixture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>Press plastic wrap onto the surface of the custard and refrigerate it until it&#8217;s cold.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-temper-eggs\/\" data-name=\"www.tasteofhome.com\/article\/how-to-temper-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Tempering eggs<\/a> is essential when making creams and custards. No one wants to end up with scrambled egg cream!<\/p>\n<h3>Step 4: Assemble the crepe cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122022\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_11.jpg?fit=700%2C1024\" alt=\"pastry cream being applied on a Crepe Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>Place one crepe into a greased 8-inch springform cake pan. Spread one tablespoon of pastry cream evenly over the crepe and repeat to form the layers. Refrigerate the cake for eight hours or overnight.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2122024 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_13.jpg?fit=700%2C1024\" alt=\"Crepe Cake being removed from springform pan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<p>Remove the sides from the springform pan. Garnish the crepe cake with powdered sugar, fresh berries and whipped cream.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> A springform pan is essential because you want to easily remove the cake from the pan. Doing that in a regular 8-inch cake pan could rip or crack the cake layers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122025\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_13B.jpg?fit=700%2C1024\" alt=\"Crepe Cake stacked together, placed on a table\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<h2>Crepe Cake Variations<\/h2>\n<ul>\n<li><strong>Choose another filling:<\/strong> Pair the pastry cream with jam or Nutella, or fill your mille-crepe cake with homemade or store-bought whipped cream for a light and fluffy treat. You could also add mascarpone cheese or berries in between layers.<\/li>\n<li><strong>Get creative with toppings:<\/strong> The possibilities for toppings are endless. Add plenty of fruit paired with whipped cream. Garnish the top with a dusting of confectioners&#8217; sugar or cocoa powder. Try a combination of sliced bananas and a drizzle of peanut butter or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/caramel-sauce-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/caramel-sauce-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">caramel sauce<\/a> on top.<\/li>\n<li><strong>Choose chocolate:<\/strong> Make this crepe layer cake as-is, but finish it with chocolate. Pour a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chocolate sauce<\/a> over the top and incorporate fresh fruit such as raspberries or sliced strawberries for garnish.<\/li>\n<\/ul>\n<h2>How to Store a Crepe Cake<\/h2>\n<p>It&#8217;s best to store crepe cake in the refrigerator, either in an airtight container or well-wrapped, for up to four days. The key to proper storage and the best flavor and texture is to prevent the cake from drying out.<\/p>\n<h3>Can you make a crepe cake ahead of time?<\/h3>\n<p>Crepe cake is an excellent <a href=\"https:\/\/www.tasteofhome.com\/collection\/make-ahead-meals\" data-name=\"www.tasteofhome.com\/collection\/make-ahead-meals\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make-ahead<\/a> treat. Because the cake needs time to chill in the refrigerator, you can easily make and assemble the whole cake at least one day in advance. You can also choose to break up the steps if preferred. Prep the batter and store it in an airtight container in the refrigerator for up to two days before cooking the crepes. Alternatively, you can make all of the crepes and store them in the fridge, wrapped, for up to two days before assembling the cake with fresh pastry cream.<\/p>\n<h2>Crepe Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2122011\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVP25_278366_Margaret-Knoebel-for-Taste-of-Home_01.jpg?fit=700%2C1024\" alt=\"Crepe Cake garnished with berries and cream\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Margaret Knoebel For Taste Of Home<\/span><\/span><\/p>\n<h3>What&#8217;s the secret to great crepes?<\/h3>\n<p>A key part of making the best crepes is letting the batter rest. Chilling the batter for several hours or overnight helps to hydrate the flour, leading to better texture and flavor. It&#8217;s also important to choose the right type of pan to cook your crepes. While some may choose to use a special crepe pan with a wide, even surface and lower sides, you can still use any pan at home. Just be sure to choose a pan with low, sloped sides\u2014and preferably a nonstick surface\u2014to make it easier to flip your crepes.<\/p>\n<h3>Why is my crepe cake hard?<\/h3>\n<p>Crepes can become tough when they&#8217;re overcooked. It&#8217;s important to cook crepes just until they&#8217;re done, then remove them from the pan so they can cool on a wire rack.<\/p>\n<h3>What can you serve with a crepe cake?<\/h3>\n<p>A crepe cake is a wonderful addition to a brunch menu. Pair it with a savory dish like a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/brunch-strata\/\" data-name=\"www.tasteofhome.com\/recipes\/brunch-strata\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">brunch strata<\/a>, and add a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/brunch-fruit-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/brunch-fruit-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fruit salad<\/a> as another side. Of course, a slice of crepe cake is just about perfect for dessert\u2014especially when paired with a cocktail such as a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-martini\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-martini\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chocolate martini<\/a> or glass of ros\u00e9.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>A crepe cake takes crepes to a whole new level. Start with a simple homemade crepe batter, cook until tender, and stack them with a tasty pastry cream.<\/p>\n","protected":false},"author":7061,"featured_media":2121477,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305744,306910,304173,304423,304328,306936,306091,304288,305487,304430,307033,306194,303966,304408,304368,303887,306848,305784,304348,304268,304455,304026,324623,304020,304005,304150,303883,307609],"categories-v2":[311389,309906,309455,308821,308988,308984,308481,309934,311836,259620,310796,308830,310079,312060,308495,308813,308745,308478,309603,311426,309000,259483,308860,308606,309177,308594,308549,309434,308476,310587],"coauthors":[336427],"recommended_recipes":[{"post_title":"Ice Cream Sandwich Cake","post_link":"\/recipes\/ice-cream-sandwich-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ice-Cream-Sandwich-Dessert_EXPS_FT22_27091_ST_09_07_1.jpg"},{"post_title":"Custard Cake","post_link":"\/recipes\/custard-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Custard-Cake_EXPS_TOHD24_277499_JonathanMelendez_01.jpg"},{"post_title":"Cranberry Layer Cake","post_link":"\/recipes\/cranberry-layer-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps19222_SD143207C06_05_2b.jpg"},{"post_title":"Basic Crepes","post_link":"\/recipes\/basic-crepes\/","post_image":"\/wp-content\/uploads\/2024\/09\/Basic-Crepes_EXPS_TOHVP24_14280_MR_09_06_2.jpg"},{"post_title":"Mille Crepe Cake","post_link":"\/recipes\/decadent-chocolate-crepe-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Decadent-Chocolate-Crepe-Cake_EXPS_TOHD25_125434_ChristineMa_13.jpg"},{"post_title":"Creme Brulee Cheesecake","post_link":"\/recipes\/creme-brulee-cheesecake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Creme-Brulee-Cheesecake_EXPS_TOHVP25_278321_MF_02_11_1.jpg"},{"post_title":"Fruit 'n' Cream Crepes","post_link":"\/recipes\/fruit-n-cream-crepes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Fruit-n-Cream-Crepes_EXPS_CF2BZ20_28904_B11_19_1b.jpg"},{"post_title":"Creme Brulee Cake","post_link":"\/recipes\/creme-brulee-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Creme-Brulee-Cake_EXPS_TOHD24_278674_JonathanMelendez_12.jpg"},{"post_title":"Vanilla Ice Cream Cake","post_link":"\/recipes\/ice-cream-birthday-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps170843_SD153321D02_05_2b_WEB.jpg"},{"post_title":"Cranberry Cake","post_link":"\/recipes\/cranberry-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16194__TH10206C64.jpg"},{"post_title":"Chocolate Cherry Crepes","post_link":"\/recipes\/chocolate-cherry-crepes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Cherry-Crepes_EXPS_CMZ18_25026_B10_20_4b-3.jpg"},{"post_title":"Chocolate Crepes","post_link":"\/recipes\/chocolate-crepes\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chocolate-Crepes_EXPS_TOHD24_33392_ChristineMa_11.jpg"},{"post_title":"Cranberry Crumble Coffee Cake","post_link":"\/recipes\/cranberry-crumble-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cranberry-Crumble-Coffee-Cake_EXPS_SDON18_1422_B06_12_3b.jpg"},{"post_title":"Cranberry Coffee Cake","post_link":"\/recipes\/cranberry-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21430_QC10363D48A.jpg"},{"post_title":"Chocolate Creme Cakes","post_link":"\/recipes\/chocolate-creme-cakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9671_QC10024C36A-1.jpg"},{"post_title":"Easy Crumb Cake","post_link":"\/recipes\/easy-crumb-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7395_RX1811C47B.jpg"},{"post_title":"Red Velvet Crepe 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In another large bowl, mix the flour, sugar, vanilla and salt. Add the flour mixture to the egg mixture and mix well. Refrigerate the batter, covered, for one hour or overnight. Editor's Tip: Want another easy way to make the batter? Throw all of the ingredients in a blender and process until they form a smooth batter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Crepe-Cake_TOHVS25_278366_Margaret-Knoebel-for-Taste-of-Home_01.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the crepes","text":"Heat a lightly greased nonstick skillet over medium heat. Stir the batter. Fill a 1\/4-cup measure with batter and pour it into the center of the pan. Quickly lift and tilt the pan to coat the bottom evenly. Cook the crepe until the top appears dry. Flip the crepe and cook until the bottom cooks, 15 to 20 seconds longer. Transfer it to a wire rack. Repeat the process with the remaining batter, greasing the pan in between as needed. 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