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Crepe cake 4

This is just a recipe for crêpes – I promise you don’t have to stack them, smeared with lemon curd and cream (above) or Nutella and stacked into a cake unless you want to. I consider crêpes an essential thing to know how to make – there is nothing like standing at the stove, rhythmically pouring and tilting batter in the bottom of a hot pan, then spreading hot crêpes with butter, sprinkling them with brown sugar and a shake of cinnamon, rolling them up and doling them out, to make everything feel right in the world on a weekend morning. (Lately I’ve been eating mine with large spoonfuls of cold stewed rhubarb and a blop of plain yogurt.) Everyone should know how to make a batch of crêpes, and not be intimidated by the process – the best way to learn is to practice, to get a feel for quickly tilting the pan to cover the bottom with batter as it cooks. And even those too-thick or wonky ones still taste delicious, so there’s really no risk involved in learning, is there? It’s a good thing to learn early and grow up with, I think.

Crepes 3

Traditionally, crêpe batter is whisked in a bowl or blended in a blender to the consistency of heavy cream, then allowed to sit for an hour or three, or even refrigerated overnight to allow the flour to swell ever so slightly in the milk and egg, making the batter more uniform. This is not a big deal, but would be infinitely more convenient if my blender actually fit in my fridge.

Vitamix 2

But then one day Vitamix asked if I’d like to take one of their Legacy Series machines for a spin (pun totally intended), and the box arrived with two personal cup adaptors – small, smoothie-sized containers that screw onto the top to blend smaller quantities of ingredients, like pesto or green chutney – and it occurred to me that it would be perfect for a batch of crêpe batter, and be easy to stash in the fridge overnight.

Vitamix 1

Even better: the flip top lid makes it easy to pour the batter cleanly into your pan, without having to juggle a dripping ladle or pour straight from the mixing bowl, which can make it doubly awkward. Two weekends in a row I mixed up a batch of batter in the evening, which took as much time as making a smoothie, and W and I made crêpes in the morning without any prep at all. The only problem with this scenario is it’s becoming a habit.

Crepe cake 1

People always ask if I have a Vitamix, or assume I do – and although I’ve played with them in other kitchens, I’ve never had one in my own kitchen until now. I’ve always had blenders I’m relatively content with, despite having to constantly open the top and scrape down the sides, but now that I think of it, I’ve gone through several – this Vitamix seems solid enough that it’s going to stick around awhile. And so far, it has been able to evenly and effortlessly blend everything I toss in. Huzzah! Bonus: they seem to be about half the price they used to be last time I was pining for one.

Crepe cake 2

If you want to do a crêpe cake, and I strongly suggest it once you get a handle on the crêpes themselves, double up the recipe (you’ll need the full blender attachment – the smoothie-sized cups are perfect for just a few of us in the morning), make sure the crêpes are completely cool (you can make them ahead of time and keep them in the fridge until you’re ready), and spread them with chocolate mousse or something like berry puree, lemon curd or Nutella folded into whipped cream, stacking as you go. The mixture should be lighter than traditional buttercream, making it easier to spread without tearing. The beauty of a crêpe cake, besides it simply being a crêpe cake, is that a) you can serve it for breakfast, and b) don’t need to frost the stack of layers – simply sprinkle it with icing sugar, adding a pile of fresh berries on top first, if you like.

Crepe cake 7

Crepes recipe
Crepes recipe


Recipe link

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May 13, 2017


2/3 cup milk

1 large egg

1 Tbsp. melted butter or canola oil

1/2 cup all-purpose flour

1 tsp. sugar (optional)

pinch salt


1To make the crêpe better, combine the milk, egg, butter or oil, flour, sugar (if you're using it) and salt in a blender and pulse until smooth, scraping down the sides once or twice. Let the batter sit for 20-30 minutes - it should have the consistency of heavy cream.


3To make the crêpes, set a smallish skillet (well-seasoned cast iron is ideal, and maintains an even heat) over medium-high heat and drizzle with oil or spray with nonstick spray. Consider the first a practice; pour a few tablespoons' worth of batter into the pan and quickly swirl it to coat the bottom - cook until the edge starts to curl from the pan and it's golden on the bottom. Slide a thin spatula under the edge and flip; cook for another minute, until golden on the other side. Repeat with the remaining batter. (Crêpes can be made ahead, covered and refrigerated for up to a day.) Makes about 1 dozen crêpes.


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11 comments on “Crêpes

  1. Sandra D
    May 14, 2017 at 9:47 pm

    Any idea on how to make the savoury ones (like at the Pfanntastic Pannenkoek Haus, here in Calgary?) Have you tried them? They’re Pfanntastic!

    • Julie
      May 15, 2017 at 10:53 am

      It’s all about the filling! Just make them like this (don’t add any sugar to the batter) and top with ham, cheese, eggs, bechamel – whatever you like!

      • Sandra D
        May 15, 2017 at 12:24 pm

        Whoops, you don’t have sugar in the recipe, just the instructions. I guess I’d have to precook the bacon, mushrooms, etc, but I’m going to give it a go! Thanks :)

      • Julie
        May 18, 2017 at 9:46 pm

        Oops, yeah sometimes I add a pinch, sometimes not :)

  2. Barb
    May 14, 2017 at 10:04 pm

    Hey, Julie…since 1999 I have been sad that as a Celiac crepes were no longer in the cards for me. If you ever happen to come across a gluten-free recipe that doesn’t taste like its been through a sandstorm on the way to being created I would be eternally grateful.

    • Julie
      May 15, 2017 at 10:53 am

      Will do!

    • Anne
      July 2, 2017 at 3:53 pm

      Barb, Crepes actually rely on not developing gluten, so there are some traditional recipes that are wheat free. Usually made with Buckwheat, which is not a wheat. I don’t know if you can tolerate that grain, but if you can, it makes a delicious crepe.

  3. Brad Nierenberg
    May 16, 2017 at 11:54 am

    Your crepe cake definitely looks better than mine — beautiful job! Looks delicious!

  4. Anonymous
    May 21, 2017 at 3:25 pm

    I am most definitely going to try to make a crêpe cake!!

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