Baklava and I have a long history. As a small child, my family would go to the Greek festival every year where we would fill up on tons of delicious food and desserts. My favorite was always the baklava. I loved the flaky crust that got everywhere once you bit into it and that sticky, sweet honey orange sauce.
This special stack of crêpes is layered with a spiced and nutty whipped cream and then doused in a honey syrup before serving.
Baklava-Inspired Crêpe Cake
- Total Time: 1 hour 30 minutes
- Yield: 1 cake 1x
Description
This special stack of crêpes is layered with a spiced and nutty whipped cream and then doused in a honey syrup before serving.
Ingredients
For Crepes
- 5 large eggs
- 2 1/4 cups (540 ml) milk
- 1 1/2 cup (360 ml) water
- 3 cups (720 ml) flour
- 6 tbsp (90 g) melted butter, plus extra for pan
- 2 tsp cinnamon
- zest of one orange
For Syrup
- 2 cups (480 ml) sugar
- 1 cup (240 ml) honey
- 1 1/2 cups (360 ml) water
- 2 tbsp (30 ml) orange juice (freshly squeezed - may also use lemon juice)
- 2 (3-inch) sticks cinnamon (optional)
- 4 to 6 whole cloves, or 1/2 tsp ground cardamom (optional)
For Filling
- 2 1/2 cups (600 ml) fresh whipped cream*
- 14 oz (400 g) nuts, finely chopped (can use any nuts you prefer for baklava, I prefer walnuts or pistachios)
- 1 1/2 tbsp cinnamon
- 1/4 tsp ground clove (optional)
- 4 tbsp powdered sugar
- 3 oz (85 g) chopped candied walnuts for topping (optional)
Instructions
- Combine all the ingredients for the crepes together and blend in blender or food processor. Allow the batter to rest for about 30 minutes in the refrigerator.
- In a saucepan, mix together all the ingredients for the syrup together and heat on medium-high. Stir until the sugar is completely dissolved and the mixture boils. Stop stirring and bring down the heat to medium and allow it to cook unstirred for about 5 minutes, or until the mixture becomes thicker. Strain out the cinnamon sticks and cloves and allow the syrup to cool completely.
- Lightly butter your crepe pan (or frying pan) and place a scant 1/4 cup of the batter in the center and spread out to the edges with a crepe spreader or swirling the pan. Cook for about 1 – 2 minutes then flip and cook for an additional minute. Repeat for the remaining batter. Place a sheet of wax or parchment paper between each crepe to prevent them from sticking.
- Fold the ingredients for the filling together.
- Begin creating your layers by spreading a thin layer of the filling on each crepe and stacking them on top of each other. (Do not put the filling on the last layer).
- Top with candied walnuts if using. Drizzle the syrup on individual slices or on the entire cake (I recommend allowing each person to drizzle their own syrup).
Notes
- est served immediately and eaten the same day.
- May last up to 24 hours in the refrigerator.
- If you want to make the cake ahead of time, make the crepes and syrup up to a day ahead and mix the filling and layer the cake the next day. *If you want the cake to last longer and/or want to omit the whipped cream, you can replace the whipped cream for the syrup.
- Simply make a double batch of the syrup and combine the syrup with the remaining filling ingredients to make a thin nutty paste to spread on the crepes.
- The cake will last longer and have a more authentic baklava taste.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert, Recipe
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 520
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Frequently Asked Questions
Why does the crêpe batter need to rest in the refrigerator?
The instructions say to rest the batter for about 30 minutes after blending. Resting allows the flour to fully hydrate and the gluten to relax, which produces thinner, more pliable crêpes that are less likely to tear when flipped or layered.
How far ahead can I make this cake?
The notes say the fully assembled cake lasts up to 24 hours in the refrigerator, but for the best make-ahead approach, prepare the crêpes and syrup up to a day ahead, then fold the filling and layer the cake the next day. If you replace the whipped cream with a double batch of syrup to make a thin nutty paste, the cake keeps longer and develops a more authentic baklava flavor.
What nuts work best in the filling?
The recipe calls for 14 oz (400 g) of any nuts you prefer for baklava; the author’s preference is walnuts or pistachios. The filling also includes 1 1/2 tbsp cinnamon and optional 1/4 tsp ground clove mixed into the whipped cream.
Should I pour the syrup on the whole cake or by the slice?
The instructions say the author recommends letting each person drizzle their own syrup on individual slices rather than drenching the whole cake at once — this lets everyone control sweetness and prevents the crêpes from getting soggy if the cake sits.
