Slice of Heaven on a Plate – Crepes Cake

Thirty Five  layers of lacy, whisper-thin handmade crêpes enveloped in pastry cream kissed with vanilla sweetness, and crowned with a confectioners sugar. Inspired by Lady M’s signature creation this surely is heaven on a cake plate. Try it for a special occasion.

I made it in honor of Rakhi (Indian Festival to honor Brother and Sister Relationship).


For the Crêpes Batter:

  • 6 tablespoons butter
  • 3 cups milk
  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 7 tbsp. sugar
  • Pinch salt
  • vegetable oil

Make the Crepe batter and Pastry Cream day before serving the cake.



  1. Cook the butter in a small pan until brown like hazelnuts. Set aside.
  2. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt.
  3. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
  4. To make the crepes, bring the batter to room temperature.
  5. Place a nonstick  9-inch skillet over medium heat.
  6. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment.
  7. Repeat until the batter finishes.( I made 35 layers as I was using a 8″ skillet)

Vanilla Pastry Cream:

  • 2 cups milk
  • 1 tbsp. vanilla extract
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch, sifted
  • 3 1/2 tbsp. butter
  1. Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes.
  2. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
  3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch.
  4. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer.
  5. Stir in the butter. When completely cool, cover and refrigerate.


  • 2 cups heavy cream
  • 1 tablespoon sugar
  • 3 tablespoons Kirsch
  • icing sugar (optional)
  1. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.
  2. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat till crepes finish, with the best-looking crepe on top.
  3. Chill for at least 2 hours. Set out for 30 minutes before serving.
  4. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

Batter adapted from ”Joy of Cooking.” Pastry cream adapted from ”Desserts,” by Pierre Herme and Dorie Greenspan. Serves 10.

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