Description
Indulge in the delicate layers of this Chantilly Crepe Cake, featuring thin crepes and fluffy Chantilly cream, topped with fresh berries. Perfect for any celebration or sweet craving, this elegant dessert is as delicious as it is beautiful.
Ingredients
For the Crepes:
2 cups all-purpose flour
4 large eggs
2 1/2 cups whole milk
1/2 cup water
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
For the Chantilly Cream:
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
For Assembly:
Fresh berries (e.g., strawberries, raspberries, blueberries)
Powdered sugar for dusting
Instructions
- Prepare the Crepe Batter: In a bowl, whisk together flour, sugar, and salt. In a separate bowl, beat the eggs and add milk, water, butter, and vanilla. Mix well. Gradually combine the wet and dry ingredients until smooth. Refrigerate for at least 30 minutes.
- Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease with butter or oil. Pour 1/4 cup batter into the pan, swirling to cover the bottom. Cook for 1-2 minutes, flip, and cook for 30 seconds. Repeat with remaining batter, stacking the crepes.
- Prepare the Chantilly Cream: In a chilled bowl, whip the cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the Cake: Place a crepe on a platter, spread with Chantilly cream. Continue layering with crepes and cream. Finish with a layer of cream on top.
- Decorate: Top with fresh berries and a dusting of powdered sugar.
- Chill: Refrigerate for at least 2 hours before slicing and serving.
Notes
For a twist, try adding cocoa powder to the Chantilly cream or a touch of citrus zest to the crepe batter.
Refrigerating the cake helps the layers set for better presentation.
Store leftovers in the fridge for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Stovetop, No-bake
- Cuisine: French
Nutrition
- Serving Size: 10 servings
- Calories: Approximately 350 kcal per serving
