Mastering The Art Of Crepe Wedding Cakes

Crepe cakes are a stunning, elegant, and impressive dessert that is surprisingly simple to make. This French-inspired dessert consists of multiple layers of thin crepes stacked together with a filling between each layer. The word mille in the name Mille Crêpes means a thousand in French, hinting at the many extravagant-looking layers that make up this cake. Crepe cakes are perfect for special occasions such as weddings, birthdays, and brunches. They are also a great option if you don't want to turn on the oven, as no baking is required. The basic ingredients for the crepes include flour, eggs, milk, and butter, while the filling is usually light, such as whipped cream, pastry cream, or fruit jam. The assembly process involves spreading the filling on each crepe and stacking them to create a beautiful, multi-layered cake. The cake is then refrigerated to allow the layers to meld together and firm up before serving.

Choosing a flavour profile

• Classic Flavours: If you want to keep things simple and elegant, opt for classic flavours like vanilla, chocolate, or strawberry. These flavours are always a crowd-pleaser and can be easily combined to create delicious combinations like chocolate-covered strawberries.
• Citrus Twist: For a refreshing and tangy flavour profile, consider adding some citrus to your crepe cake. You can incorporate citrus zest (orange, lemon, lime, or grapefruit) into the filling or use a citrus-flavoured curd as a filling between the crepe layers.
• Fruity Delight: Crepe cakes pair beautifully with fresh fruits. In addition to the classic strawberry, you can use other berries like raspberries, blueberries, or blackberries. Sliced bananas or peaches can also add a lovely touch of sweetness and freshness to your cake.
• Nutty Indulgence: If you want to add a crunchy and indulgent element to your crepe cake, consider incorporating nuts. Hazelnuts, in particular, pair well with chocolate and can be used in the filling or as a topping. Other options include Ferrero Rocher chocolates, which can add a touch of elegance to your cake.
• Cheesy Affair: Cream cheese is a popular ingredient in crepe cake fillings, as it adds a tangy and creamy dimension to the flavour profile. It also helps to stabilise the filling and gives it a thicker consistency. You can use full-fat, brick-style cream cheese to ensure your filling has the perfect texture.
• Custom Creations: Don't be afraid to get creative and experiment with different flavours. You can try unique combinations like lemon curd and whipped cream, caramel, espresso, coconut, or even spices like cinnamon, cardamom, or nutmeg. The possibilities are endless!

Making the crepes

To make the crepes, you will need a blender to combine the ingredients and a non-stick 8-10" pan to cook them. You should also use a spatula to flip the crepes.

The ingredients for the crepes are:

• Butter (melted, unsalted)
• Milk (whole)
• Eggs
• Sugar (granulated white)
• Flour (all-purpose, regular)
• Salt

Some recipes also include:

• Water
• Vanilla extract

Add the ingredients to the blender in the following order: water, milk, eggs, butter, flour, sugar, and salt. Blend until well combined, and then set aside. If you are using a hand whisk, be sure to scrape down the sides with a spatula to ensure all the flour is incorporated.

Heat your non-stick pan over medium heat. Add a small amount of butter and spread it around the pan with a spatula. Once the butter is hot, add around 1/4 to 1/3 cup of batter, swirling the pan to evenly coat the bottom. Cook each crepe for around 30 seconds on each side, or until lightly golden. Use a spatula to flip the crepe, and cook the other side. Remove the cooked crepe to a clean surface and allow to cool to room temperature before stacking.

You will need to make around 15-20 crepes for your cake, but this will depend on the size of your pan and the thickness of your crepes.

Making the filling

The filling is a key component of the crepe cake, providing a delicious contrast to the thin, delicate crepes. It is usually light and creamy, such as whipped cream, pastry cream, or a fruit jam. Here are the steps to make a whipped cream filling:

Before beginning, ensure that the mascarpone, cream cheese, and whipped cream are cold. These ingredients form the base of your filling and will provide the creamy texture and slightly tangy flavour. Take 8 ounces (about 226 grams) of full-fat cream cheese, softened at room temperature, and 1 cup (about 225 grams) of mascarpone or cream cheese. If you don't have mascarpone, you can use the same amount of cream cheese. These ingredients will give the filling body and a slight tang.

Next, prepare 1 and 1/2 cups (about 350 millilitres) of heavy whipping cream. This will be the base of your filling, providing a light and airy texture. Place a glass or metal bowl in the freezer, along with the beaters of an electric mixer, for about 20 minutes to chill. This step is important as it will help the cream whip better and achieve the desired consistency.

Now, it's time to combine the ingredients. Add the cold heavy cream to the chilled bowl and begin beating it on high speed until soft peaks form. This will take a few minutes, and you can use an electric mixer or a stand mixer with the whisk attachment. Once soft peaks have formed, it's time to add the other ingredients.

Slowly add 1 cup (about 120 grams) of powdered sugar to the whipped cream and continue beating until combined. The sugar will sweeten the filling and stabilise the cream. At this point, you can also add a small amount of almond extract (a few drops) to enhance the flavour and give it a distinct wedding cake-like taste. If you want to add a splash of vanilla, you can do so now as well.

Finally, add the mascarpone and cream cheese to the mixture and beat again until light and fluffy. This may take a few minutes, and it's important to ensure that the filling is fully combined and has a smooth, creamy texture.

Your filling is now ready to be used! Place one cooled crepe on a cake stand or serving plate, and spread about 3 tablespoons of the filling in the centre, using an offset spatula to spread it almost to the edges. Repeat this process with the remaining crepes and filling. You should have enough filling for about 20-30 crepes, depending on the size and thickness of your crepes.

If you have any filling leftover, you can dollop it on top of the cake or use it as a garnish. Refrigerate the cake for at least 4 hours before serving to allow the filling to set and the flavours to meld. It can also be refrigerated overnight. Before serving, you can garnish the cake with a dusting of powdered sugar and fresh berries for a beautiful and tasty finish.

Assembling the cake

Once you've made your crepes and filling, it's time to assemble your cake. Place a crepe on a plate or cake stand and spread on about 1/4 cup of your filling of choice. Nutella, whipped cream, and cream cheese are popular options. Add another crepe on top, then repeat until you've used all of your filling. You can also add a layer of ganache on top of your cake, which is just melted chocolate and cream. Refrigerate the cake for at least 6 hours or until the frosting has firmed up. This will make it much easier to slice and prevent it from sliding apart. Before serving, dust with powdered sugar and top with fresh berries, if desired.

If you want to get creative, you can experiment with different fillings. Fruit curds, chocolates, and jams are all delicious options. You can also add a layer of ganache in between the crepes or use different types of chocolate for a darker or lighter flavour.

Remember, assembling a crepe cake is all about layering, so don't be afraid to add more crepes or fillings to create a taller, more impressive cake.

Storing and serving the cake

Storing and serving your crepe wedding cake is an important step in the process. Here are some detailed tips to ensure your cake stays fresh and looks beautiful:

Storing the Cake:

• Due to the dairy ingredients in the filling, it is important to refrigerate your crepe cake. Loosely cover it with plastic wrap or place it in an airtight container to prevent drying.
• The cake can be stored in the refrigerator for up to 3 days. However, it is best enjoyed within the first 2 days, as the crepes will start to absorb the cream and the texture may change.
• If you are making the cake in advance, it is recommended to assemble the cake without any toppings and store it in the fridge. Add the final decorations just before serving.

Serving the Cake:

• Remove the cake from the refrigerator about 10-15 minutes before serving. This will allow it to come to room temperature, enhancing the flavour and texture.
• Use a serrated knife to cut the cake, wiping the knife clean between each slice. This will ensure a clean cut and prevent the layers from shifting.
• For a simple yet elegant presentation, dust the top of the cake with powdered sugar or confectioner's sugar. You can also top it with fresh berries, such as raspberries, blackberries, or strawberries, for a pop of colour.
• If you want to get creative, you can make a quick meringue and torch it for a show-stopping effect. Alternatively, top the cake with chocolate sauce, chocolate-dipped fruits, or toasted nuts.

Remember, the beauty of a crepe cake is in its rustic appeal, so don't stress too much about perfection. Enjoy the process and the delicious result!

Frequently asked questions