Description
Jamie Oliver’s crepe cake is a layered dessert where stacks of thin crepes are sandwiched with cream, fruits, or spreads. The texture is soft and light, with each bite offering a balance of richness and subtle sweetness. It’s ideal for birthdays, brunches, or special celebrations.
Ingredients
For the Crepes:
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250g plain flour
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4 large eggs
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600ml milk
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2 tbsp melted butter (plus extra for cooking)
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Pinch of salt
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1 tsp vanilla extract (optional for flavor)
For the Filling:
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300ml double cream
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2 tbsp icing sugar
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1 tsp vanilla extract
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Fresh berries or fruit compote (optional)
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Grated dark chocolate or chocolate ganache (optional)
Instructions
Step 1: Prepare the crepe batter
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In a large bowl, whisk the flour and salt together.
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Add eggs and whisk, gradually pouring in the milk until smooth.
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Stir in melted butter and vanilla extract.
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Let the batter rest for 20–30 minutes at room temperature.
Step 2: Cook the crepes
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Heat a non-stick pan over medium heat and lightly grease it.
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Pour a ladle of batter and swirl to coat the pan evenly.
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Cook for about 1–2 minutes until golden, then flip and cook the other side.
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Stack cooked crepes on a plate and allow to cool completely.
Step 3: Whip the filling
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In a bowl, whisk double cream with icing sugar and vanilla until soft peaks form.
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Refrigerate until ready to use.
Step 4: Assemble the crepe cake
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Place one crepe on a serving plate. Spread a thin layer of whipped cream.
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Repeat layering: crepe, cream, crepe, cream… until all crepes are used.
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Every 3–4 layers, you can add berries or a thin spread of jam or ganache.
Step 5: Chill and set
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Once assembled, refrigerate the cake for at least 2–3 hours to firm up.
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Before serving, dust with icing sugar, add extra fruit, or drizzle chocolate if desired.