The first crêpe cake I saw was beautiful, decadent and oozing with chocolate. It has been on my mind for several years since and so I decided to make my first crêpe cake. I layered almond poppy seed crêpes (a version of my basic crêpes) with homemade raspberry freezer jam and almond whipped cream.
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Almond Poppyseed Crêpe Cake
- Total Time: 40 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Delicate almond poppyseed crêpes layered with creamy almond whipped cream and raspberry jam. Perfect for a special breakfast or any celebration!
Ingredients
- 1 1/2 cups (355 ml) milk and water mixed
- 4 eggs
- 2 cups (473 ml) flour
- 1 Tbsp sugar
- 4 Tbsp melted butter or oil
- 1/2 tsp almond extract
- 1 Tbsp poppy seeds
- 1 cup (237 ml) heavy whipping cream
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1 Tbsp sugar
- Almond poppy seed crêpes
- Almond whipped cream
- Raspberry freezer jam or sweetened raspberry puree
Instructions
- Place all ingredients (except poppy seeds) in a blender and mix until smooth. If mixing by hand, beat eggs with a fork, add milk, water, and melted butter, then gradually add flour and sugar, whisking until smooth. Finally, stir in poppy seeds.
- Rest for 30 minutes to 1 hour.
- Spoon batter to coat the bottom of a lightly-greased pan on medium heat.
- For thinner crêpes, use roughly ¼ cup batter for a 12-inch pan; spread with the bottom of the measuring cup. For thicker crêpes, use a little under ½ cup of batter.
- When the batter starts to set, flip the crêpe and cook the other side until both sides are light golden.
- Almond Whipped Cream
- Mix ingredients together and beat on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment for several minutes until fluffy peaks form. If too stiff, add more cream and continue beating.
- Crêpe Cake
- Place a crêpe on a plate or cake platter.
- Spread a small amount of whipped cream on the crêpe, then spread some raspberry jam on top.
- Place a crêpe on the jam and repeat until desired height.
- Garnish with additional almond whipped cream and fresh raspberries.
Notes
- For a richer flavor, use whole milk instead of a milk/water mixture.
- To prevent sticking, lightly grease your crêpe pan with butter or oil before each crêpe.
- If raspberry jam is unavailable, use another fruit preserves like apricot or strawberry.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
How thin should the crepes be for a crepe cake?
Each crepe should be as thin as you can make it without tearing. Use a ladle to pour just enough batter to coat the bottom of the pan in a thin, even layer, then immediately tilt the pan to spread it out. 
What filling goes between the layers in an almond poppyseed crepe cake?
A lightly sweetened whipped cream or pastry cream folded with almond extract and poppyseeds works well and keeps the layers from becoming too dense as the cake is assembled.
How far in advance can you assemble the crepe cake?
Assemble it up to 24 hours ahead and refrigerate uncovered or lightly tented with plastic wrap. The cream firms up slightly overnight, which actually makes it easier to slice cleanly.
