Crepes and Crepe Cake

This is Susa’s perfected go-to crepe recipe. At her house, they have crepes for breakfast several times a week and there’s usually batter in the fridge for crepes a la minute. 


1 ¾  cups Flour

2 ¼  cups Milk

2 eggs

1 tbsp sugar

6 tbsp melted butter


Combine milk and sugar in a bowl. Mix in the eggs and then the flour. Mix well, so that there are no lumps. Add the melted butter and mix well again. Place a non-stick frying pan over high heat and add a spoonful of batter. Swirls around the pan for a thin crepe. Flip when edges start to brown. Cook for a little on the other side and take off the heat. Repeat for as many crepes as needed. 

Crepe Cake

The mille-crepe cake looks impressive, with its many, many layers of thin crepes. It was a shoe-in for Susa, though, as she is a master crepe-maker. You need at least 20 crepes for a tall Crepe Cake and this rich filling is perfect, both for its consistency and sweet taste. 

For the cake, make ahead 20-25 crepes.

For the filling:


1 cup (16 Tbsp) unsalted butter, softened at room temperature

12 oz sweetened condensed milk (from a 14 oz can – filled by weight)

8 oz cream cheese, softened at room temperature

2 tsp vanilla extract


Add the butter and condensed milk to a bowl and start mixing. Start adding the softened cream cheese little by little until incorporated. Add vanilla extract. 

Get your crepes out. 

In a separate plate, spread filling on top of the first crepe, then transfer to the dish where you plan to serve the cake. Keep doing this until all crepes are done and you have a high cake. Place the cake in the fridge for at least 2 hours to set. 

Dust with powdered sugar and serve. You can also dust with refined sugar and caramelize it using a torch.

Serve with hot fudge, caramel sauce, orange jam or berry coulis. 

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