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Tower of crepes in cake, covered in chocolate sauce, sprinkles and whipped cream
30Prep Time

Crêpe Cake

0 Reviews

  • Vegetarian

About the bake

This creamy layered crêpe cake is so simple to make and looks so intricate. You'll please the whole family with this one and you don't even need an oven!

30Prep Time


  1. Step 1:

    Mix the flour, salt, eggs and milk to form a batter. Ideally leave to stand for 30 minutes.

  2. Step 2:

    Grease an 18cm/7 inch pan with butter lightly. Spoon 2 tablespoon of batter in a heated pan for each pancake and swirl the pan so that the batter covers the pan. Cook for 1 minute each side.

    Aim for 20 pancakes in total. 

  3. Step 3:

    Transfer to a plate and keep warm while you cook the remaining pancakes.

  4. Step 4:

    Whip the cream with the icing sugar until it is stiff but not over whipped. It needs to be spreadable but not too soft that it squishes out of the pancake layers.

  5. Step 5:

    Layer the pancakes with the cream, spreading a fairly thin layer between each one until they are all used up. Take care to keep the stack straight. Finish with a layer of cream on the top.

    Top with your favourite decorations and finish with a lashing of Askey's Treat Sauce.


  • For the Crêpes

    • 360g Allinson's Plain White Flour
    • 6 Eggs (medium)
    • 900ml Milk
    • Pinch Salt
  • For the Layers

    • 1200ml Double cream
    • 4 tbsp Silver Spoon Icing sugar
  • For the Topping

    • Toffee or chocolate (or both ) Askey's treat sauce
    • 1 bag Maltesers
    • 1 small handful Chopped nuts
    • 50g Chocolate chips


  • Frying pan
  • Mixing bowl
  • Palette knife

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