I love crepe cakes because there are so many layers and it’s easy to get creative with flavors since crepes themselves are usually vehicles for whatever flavor your heart desires. Layering this cake with apple butter, sliced apples, whipped cream and cinnamon sugar makes for a deliciously unique way to enjoy crepes.

Serves 8-10 people

Total Time: 1 Hr

Ingredients:

For the Crepes:

1 ½ Cups (180g) All Purpose Flour

2 Tbs (30g) Granulated Sugar

¼ Tsp (1g) Salt

½ Tsp (2g) Ground Cinnamon

¾ Cup (180mL) Milk

¾ Cup (180mL) Water

3 Large Eggs, Beaten, Room Temp

3 Tbs (35g) Unsalted Butter, Melted and Cooled to Room Temp

1 Tsp (4g) Vanilla Extract

For the Filling:

1 Cup (240mL) Cold Heavy Cream

1 Tsp (4g) Vanilla Extract

1 Tbs (15g) Granulated Sugar

Caramel Sauce if desired

2 Medium Apples, Peeled, Cored and Thinly Sliced (I used Fuji)

Apple Butter

½ Cup (100g) Granulated Sugar mixed with 1 Tbs (4g) Ground Cinnamon

Directions:

1.     Make the whipped cream filling by beating the cold heavy cream, vanilla, and sugar with a hand mixer until stiff peaks form. Cover with plastic and keep in the fridge until ready to use.

2.     Make the crepe batter by whisking the flour, sugar, salt, and cinnamon together, then add the milk, water, beaten eggs, butter, and vanilla and whisk until smooth.

3.     Lightly spray a 10” Nonstick skillet with cooking spray and heat over medium heat on the stove until the pan is hot.

4.     Use ¼ Cup of batter per crepe. Pour the ¼ cup of batter into the pan and immediately tilt the pan in circles to spread the batter around into a thin circle. Work quickly while doing this because the batter will set fast.

5.     Cook for 1-2 minutes on the first side, gently flip and cook for another minute or so, or until light golden brown. Remove from the heat, set aside on a plate and repeat this process until all the batter is used. It should make 12 crepes.

6.     Once all the crepes are made, let them cool completely. Meanwhile, get your sliced apples, caramel if using, apple butter, and whipped cream out. I find using a turntable makes the assembly process easier if you have one.

7.     Assemble the cake by laying down one crepe on a platter, ensuring it’s totally flat. Spread a thin layer of whipped cream all the way to the edges, then sprinkle lightly with the cinnamon sugar.

8.     Place another crepe on top of that, then spread a thin layer of apple butter, drizzle some caramel, and arrange the thinly sliced apples on top of that, then repeat the previous step and alternate between these two layers until all the crepes have been used.

9.     You can spread a thin layer of whipped cream around the top and edges of the cake to make it neater, scraping the sides and cleaning the plate to make it neat and clean. Chill in the fridge for 30 minutes before serving.

Store covered with plastic wrap in the fridge for up to 2 days.