I thought it was impossible to make a cake without an oven, until I stumbled across this recipe for crepe cakes. All you need is a frying pan, and voila! You have delicious, layered cake that looks almost too pretty to eat.
I made this recipe as something to serve for dessert for my husband and I on one of our date nights. The kids were at the grandparents' house, so I had time to make something a little extra special.
Wow, I'm so glad I tried this! It looks a little tricky to make, but trust me it's much easier than it seems. Once you get the hang of making the crepes, which are basically like making really thin pancakes, it will come together really quick.
The layers of crepe are super delicious on their own, but when you add the strawberry cream - wow - it becomes totally irresistible (and very pretty!). My husband and I almost ate the entire cake to ourselves!
Strawberries and cream are a classic combination that will transform a simple crepe into a delicious work of art! Tart lemon cuts through the creamy mascarpone layers to produce a light dessert, which is perfect for after a big meal.
Scroll down to see how to make this mouthwatering dessert. Let us know how it turned out for you!
Looking for more strawberry recipes? Check these out!
To start, add all the ingredients for the crepes, except eggs, into a large bowl and mix. You want the batter to be very smooth and have no lumps.
In a separate bowl beat the eggs, then whisk them into the crepe batter until totally incorporated.
Divide your batter into two separate bowls. Add strawberry puree to one of the bowls and mix.
Put your burner to medium high heat and add your pan with 1 tsp vegetable oil.
Fill a 1/2 cup measure full of crepe batter. Pour into pan and swirl around so it evenly coats the bottom.
Allow the crepe to cook until it looks dry (about 20 seconds). Use a spatula to flip and cook for another 20 seconds.
Remove your finished crepe to a cool on a piece of wax paper or parchment paper. Continue making crepes, alternating between the two bowls of batter, until there is no more batter left.
While the crepes are cooling start making the strawberry cream.
Mix lemon juice, powdered sugar and mascarpone together in a medium-sized bowl. Set aside.
In another bowl add the heavy cream and beat until soft peaks form. Add the mascarpone mixture to your whipping cream and gently fold together.
Add your strawberry puree and mix on low until fully combined.
Now it's time to make your cake!
Place one crepe on a cake plate or serving dish. Spread 2 heaping tablespoons of strawberry lemon cream over top.
Continue this process until you've run out of crepes. Make sure to alternate between the two flavors of crepe.
Spread remaining cream mixture on top of the cake and garnish with whole or sliced strawberries. Chill for 30 min and enjoy!
I just love this cake! When it all comes together with the pretty layers of crepe and cream you feel like a fancy pastry chef.
Get the easy to read instructions below. I hope you enjoy it as much as I did!
For the crepes:
- 2 cups buttermilk
- 2 cups almond milk
- 4 cups flour, sifted
- 1 teaspoon salt
- ½ cup sugar
- 4 eggs
- ½ cup strawberry puree
For the strawberry lemon cream:
- 3 tablespoons plus one teaspoon lemon juice
- 3/4 cup powdered sugar
- 2 cups mascarpone cheese
- 2 cups heavy whipping cream
- 2 cups sliced strawberries washed, dried, then pureed (1 cup pureed strawberries)
- 12 additional strawberries for the top
For the crepes:
- Mix all the crepe ingredients together except the eggs and beat until very smooth (no lumps). Beat the eggs in a separate bowl, then whisk into the crepe batter until completely incorporated.
- Pour half the batter into a separate bowl, add strawberry puree and mix until combined.
- Over a medium high heat burner, add 1 teaspoon vegetable oil to a hot 10-inch non-stick pan. Use a paper towel to quickly spread it around, and remove any visible pooling oil.
- Fill a ½ cup measuring cup almost full of crepe batter. Hold the hot pan by the handle, and tilt it slightly then pour the batter into one side of the pan. Quickly but gently swirl the mixture in one direction around the pan so that it evenly coats the bottom of the pan, until it won’t swirl anymore.
- Put the pan on the heated burner and allow to cook until the crepe looks dry – about 20 seconds. The edges of the crepe should pull away from the pan.
- Use a spatula to gently flip the crepe, then cook for about 20 more seconds. Check the underneath side to make sure it’s cooked and slightly golden. Remove crepe from the pan and place on wax paper. Continue until all the batter is gone, layering wax paper between each crepe. Allow crepes to completely cool.
For the strawberry lemon cream:
- Mix lemon juice, powdered sugar and mascarpone together in a medium size bowl and set aside.
- Whip the heavy cream until soft peaks form. Add the mascarpone mixture to the whipping cream, and gently fold together until completely mixed. Add the pureed strawberries and mix on low until thoroughly mixed together.
- Once crepes are cool you can assemble the cake. Start with one crepe face-down on a cake plate or serving dish. Spread two heaping tablespoons of strawberry lemon cream evenly over each crepe.
- Add a strawberry crepe next and continue until cake is assembled.
- Spread the remaining strawberry lemon creme on the top of the cake. The top layer should be much thicker than the other cream layers.
- Top with whole or sliced strawberries, chill for 30 minutes, and enjoy.
Check out the video below to see how we made this cake.
Do you know someone who loves crepes? Make sure to share this recipe with them!