29 October 2025
Ever since I got my new kitchen set, I’ve been more excited to cook in the kitchen. Aside from being really pretty, literally pink, which is one of my favorite colors, my new kitchen set is also durable. Before I had this, I always wanted to try making crepe cakes, but we didn’t have a good pan for it. So when it arrived, that was the first thing I wanted to do.
It’s just a very simple recipe. I even thought I could include it in my small business someday. So I gave it a try. This was actually my first time making a crepe cake, so I expected a few fails along the way, like I usually do, lol.
The phone is ready, lol
Here are the ingredients. It’s basically like making pancakes with cream filling.
| Ingredients: | |
|---|---|
| 1 cup (125 g) | all-purpose flour |
| 2 pcs | large eggs |
| 1 1/4 cups | (300 ml) milk |
| 2 tbsp (30 g) | melted butter (plus more for cooking) |
| 1 tbsp (12 g) | sugar (optional, for sweet crepes) |
| 1 pinch | salt |
| 1/2 tsp. | vanilla extract (optional, for sweet crepes) |
To start...
COMBINE THE INGREDIENTS
In a bowl, combine the wet ingredients: milk, eggs, melted butter, sugar, and vanilla. Add the sifted flour and mix until well-combined. It is better to strain the batter to remove any lumps. For softer crepes, it’s best to chill the batter in the refrigerator before cooking. I forgot to take photos of these parts, though.
COOK THE CREPES
In a non-stick pan, melt some butter or simply use oil. Pour some batter into the pan, then swirl it around to spread evenly. Make it thin. Cook for about 40 seconds. Flip carefully and cook the other side for a few seconds.
Repeat until all the batter is cooked, then let the crepes cool completely before assembling.
MAKE THE CREAM FILLING
For crepe cakes, it’s ideal to use heavy whipped cream. But since I didn’t have one, and this was just a trial, I used all-purpose cream, which I already had at home.
In a chilled bowl, whip the cream. Add the sugar gradually, then add vanilla. Whip until soft peaks form. I also added a bit of cream of tartar for a stiffer texture, but that’s totally optional.
Some people add cream cheese for extra flavor, but that’s a bit expensive for me, lol. If you do use it, fold it gently into the whipped cream. Don’t overmix.
Since I was making a mango-flavored crepe cake, I added a few drops of mango food coloring into the whipped cream and folded it gently.
It’s best to chill the cream for about 20 minutes or longer before layering. If you’re using all-purpose cream like me, you really need to chill it first since it melts easily in a room temperature.
ASSEMBLE THE CREPE
After chilling, I transferred the whipped cream into a piping bag. It’s easier to spread that way.
I used a round baking pan to help shape the crepe layers evenly.
It’s a super easy process. Place one crepe on a flat surface, then spread some whipped cream on top. Place another crepe over it, and repeat until you’re done.
The day before, I had already made mango gelatin, which I planned to use as the topping.
So after assembling everything, I placed the mango gelatin on top, as you can see in the photo.
Lastly, chill overnight.
In my case, I put it inside the freezer since I used all-purpose cream. But that turned out to be my biggest mistake.
This was supposed to be for my Grandma’s birthday, but I hesitated to bring it because I wasn’t sure how it would taste, lol. We ended up eating it a day after the celebration. That means it stayed in the freezer longer, so yeah, expect the unexpected.
The crepe cake ended up like an ice cream cake because it froze hard. The gelatin topping even formed icy particles, which I had to scrape off before eating, lol.
Still, I actually liked how the layers and gelatin looked! It was just too hard for a crepe cake. The cake tasted like ice cream instead of a crepe cake, haha.
So yes, another “failed first attempt” in cooking. But I think that’s pretty understandable for a first try. Next time, I’ll definitely use heavy whipped cream. Still, it was tasty... just more like ice cream than cake 😅.
Thanks for your time.
Jane is a Filipina wanderer in a foreign land who finds comfort in nature and freedom in writing. She loves watching raw picturesque landscapes, listening to the symphony of nature, breathing in drops of sunshine, walking through scenic trails and cityscapes, tasting new culinary flavors, capturing pretty little things, venturing into hidden gems, and dancing with the flow of life.
Her new experiences, adventures, challenges, lessons, small successes, and joys are colorful paints that fill up her canvas of life. She hopes to see it beautifully painted while she can. Join her on her quest for self-discovery and wanderlust. If you like her content, don't hesitate to upvote, drop a comment, reblog, and follow for more wonderful adventures.
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