Crepe Cake layered with vanilla curd topping

Elevate your dessert game with this delightful Crepe Cake layered with vanilla curd topping! It’s a perfect treat for any occasion.


• 2 cups all-purpose flour
• 4 eggs
• 2 cups milk
• 1/4 cup melted butter
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

For the Vanilla Curd Topping:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 2 cups whole milk
• 2 tsp vanilla extract
• 1/4 cup unsalted butter


. In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth.
. Heat a lightly greased non-stick skillet over medium heat. Pour a small amount of batter onto the skillet, swirling to spread evenly. Cook until the edges start to lift, then flip and cook the other side until golden. Repeat with the remaining batter, stacking cooked crepes on a plate.
. For the vanilla curd topping, whisk together sugar, cornstarch, salt, and egg yolks in a saucepan until well combined. Gradually whisk in milk until smooth.
. Place the saucepan over medium heat, stirring constantly until the mixture thickens and comes to a boil, about 5-7 minutes.
. Remove from heat and stir in vanilla extract and butter until smooth. Let cool slightly.
. To assemble the crepe cake, place a crepe on a serving plate, spread a layer of vanilla curd topping on top, then place another crepe on top and repeat the process until all crepes and topping are used, ending with a layer crepe.
. Chill the cake in the refrigerator for at least 1 hour before serving.
. Garnish the top with whipped cream and additional raspberries before serving, if desired.

. Slice and enjoy!

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