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This crepe cake is made with soft paper-thin crepes layered with a sweet, luscious whipped cream cheese filling. Also known as mille crepe, it’s as simple as it is impressive!

Love crepes? Don’t miss my famous crepe recipe and strawberry crepes.

Crepe cake with raspberries on top.
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Elegant Crepe Cake Recipe

This crepe cake recipe is charming, delicious, and deceptively simple! This layered beauty is made using my easy crepe recipe (like, toss in a blender and press a button, easy) and then it’s filled with a luscious cream cheese crepe filling.

Finished with some fresh berries and a dusting of powdered sugar, this impressive and elegant cake is perfect for any occasion from brunch to breakfast, dessert, dinner parties and holidays.

Why This Recipe Works

  • It’s easy to make. Crepe cake is really just about the process of making crepes, and I will walk you through it step by step. It does take time to assemble 15 layers, but you’ll have fun!
  • Can be made ahead. This cake can be made in advance up to a few days, which is very convenient if you want to save some time! I like to store the filling separate and assemble the day of.
  • Delicious and versatile! Every bite has the perfect ratio of crepe to filling and no matter what crepe filling flavor you use, this cake will be a hit!

Recipe Ingredients

Crepe cake ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Unsalted butter: We need the butter melted to help spread the crepes thin. 
  • All-purpose flour: The choice to sift is yours, as it’s a way to evenly distribute the flour into the mixture, however, the most important thing to remember is to measure the flour correctly in the first place and not pack it down.
  • Cream cheese: Soften the cream cheese to room temperature ahead of time. It needs to be soft and easily whipped to turn it into a delicious spreadable filling for the crepe cake. 
  • Whipped cream: I have a great homemade whipped cream recipe I like to use, but you can use any store-bought kind you have at home.

Substitutions and Variations

There is no shortage of flavor options for this crepe layer cake! Below are just a few of the delicious ways to fill in those layers! Use these recipes below:

If you have any homemade pancake mix on hand, use it to make crepes with pancake mix instead. It’s just as easy!

How to Make Crepe Cake

Showing how to make a crepe cake in a 4 step collage.
  • Make the batter. Add the milk, eggs, melted butter, sugar, vanilla extract, salt, and flour to the blender and blend until smooth. Refrigerate it for at least 30 minutes, or overnight if you’re not ready to use it yet.
  • Cook the crepes. Heat an 8-inch frying pan over medium-low heat. You don’t want it too large otherwise the walls of the pan won’t contain the crepe to a nice circular shape, which is what we want for this cake. Pour about 1/4 cup of batter into the pan, then tilt it from side to side in a circular motion until the crepe batter is thin enough to coat the bottom surface of the pan. Thin crepes in an even circle. Cook about 1 minute per side (they don’t take long at all) until lightly browned. Repeat until all the batter is used. Allow them to cool.
  • Whip up the filling. In a stand mixer with a paddle attachment, beat the cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream until just combined. Do not overmix or you’ll lose the light airy consistency. You can also use a bowl and a whisk or an electric mixer for this.
  • Assemble the cake. Grab a serving platter and start by placing 1 crepe open and flat onto the plate. Spread an even layer of filling overtop. Top that with another crepe and repeat this process until all 14 crepes have been used. Do not add any filling to the top layer. Cover your stack with plastic wrap and chill it in the fridge for at least 1 hour so it is nice and firm when you slice it. Sprinkle the crepe cake with powdered sugar and top with fresh raspberries. Enjoy!
Crepe cake on white cake stand.

5 star review

I like how the filling for this crepe cake was both creamy, light, and held its shape. Delish and great texture.


Expert Tips

  • Make ahead. Store the batter in the blender for up to 3 days before you use it. You can also make the filling up to 24 hours early too! Then, just assemble your crepe cake and serve.
  • Always grease your pan! You want to ensure a nonstick coating, otherwise, your crepes may stick to your pan and that’s no fun. Even if using a nonstick skillet, a little spray or butter may be necessary.
  • Account for mistakes. You may want to make a bit of extra batter the first time around. The first couple of crepes may not turn out as pretty as you’d like, but don’t throw them out! They’re still delicious.
  • Easily double or triple the amount needed. If you’re in the crepe-making mood, make lots and keep some for the crepe cake and freeze some for breakfast sometime next week.
  • Use a thin spatula for flipping. Crepes are very delicate. Use a thin, long, metal spatula to get under the crepe without ripping it.

Recipe FAQs

Are crepes and pancakes the same thing?

Close, but not quite! The major difference is that pancakes use a leavening agent like baking soda or baking powder to get them light and fluffy. Crepes do not use either, so they remain nice and thin and foldable.

What else can I use as a filling for crepe cake?

Try chocolate ganache, your favorite jams like strawberry jam or peach jamhomemade caramel sauce, or caramel cream cheese frosting would be amazing.

Are crepes French or British?

They are French! This is why you may have heard this crepe cake referred to as Gâteau de crêpes or Mille crepe cake (a thousand crepes!). Both are French names for the same thing, originating in France.

How do you store a crepe cake?

Store any leftover cake in the fridge for up to 3 days.

Putting fork into the crepe cake.

Excited for more cake recipes? This homemade German chocolate cake, homemade pound cake and vanilla cake are a must try!

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Crepe cake with raspberries on top.

Crepe Cake

5 from 8 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This crepe cake is made with soft paper-thin crepes layered with a sweet, luscious whipped cream cheese filling. Also known as mille crepe, it's as simple as it is impressive!
Prep Time: 25 minutes
Cook Time: 5 minutes
Chill: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8




  • 2 cups milk , I use 2%
  • 4 large eggs
  • 3 Tablespoons unsalted butter , melted and slightly cooled
  • 1 Tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt or table salt
  • 1 ½ cups all-purpose flour , sifted if desired

Crepe filling

  • 12 ounces cream cheese , softened
  • ¾ cup powdered sugar , sifted
  • 1 ½ teaspoons vanilla extract
  • ½ cup whipped cream, homemade or store-bought

Toppings: Powdered sugar and Fresh raspberries



    • In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour 15 to 20 seconds, or until batter is smooth. Refrigerate at least 30 minutes or longer if you have time.
    • Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat Repeat with remaining batter. Let crepes cool completely before assembling the cake.

    Crepe filling

    • In a standing mixer fitted with a paddle attachment, beat the cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream just until combined.

    Assemble the cake

    • On a serving platter, lay 1 crepe flat. Evenly spread a thin layer of filling. Top with another crepe and repeat the process until all 15 crepes have been used. Leave the top layer untouched. Cover with plastic wrap.
    • Chill at least 1 hour, or until frosting has firmed up to make it easier to slice. Sprinkle with powdered sugar and top with raspberries to serve.


    Make ahead instructions: The crepe batter can be made up to 24 hours in advance and stored in the refrigerator until ready to cook. The crepes can be made up to 3 days in advance. Make the filling and assemble the cake up to 24 hours in advance of serving. 
    Storage: Store any leftovers in an airtight container up to 3 days.


    Serving: 1slice | Calories: 386kcal | Carbohydrates: 32g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 335mg | Potassium: 225mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1014IU | Calcium: 144mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Dessert
    Cuisine: French
    Diet: Vegetarian

    Did you make this recipe? Don’t forget to give it a star rating below!

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