Pancake Crepe Cake
A delightful layered cake made from delicate crepes and a luscious cream cheese filling, perfect for brunch gatherings or cozy afternoons.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Chilling and Layering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter for cooking
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 cup heavy cream
Instructions
- Whisk together the flour, eggs, milk, sugar, vanilla, and salt until smooth.
- Heat a non-stick skillet over medium heat and melt a small piece of butter.
- Pour a small amount of batter into the skillet, tilting it to spread thinly.
- Cook for 1-2 minutes until edges lift, then flip and cook another 1-2 minutes.
- Repeat the process until all batter is used, stacking crepes on a plate.
- Beat the cream cheese and powdered sugar until smooth.
- Whip the heavy cream until soft peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Assemble the cake by layering crepes with cream filling and chill for 30 minutes.
Notes
Serve chilled, garnished with fresh berries or a drizzle of maple syrup. Can store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 90mg
Find it online: https://doughgirlbylea.com/pancake-crepe-cake-recipe/