Birthday Crepe Cake

by Megan on December 31, 2012

Birthday Crepe Cake // take a megabite

I’ve daydreamed about ruffly crepe cakes for years! So, I figured it was time to finally do it! I was lucky enough to have my parents in town, so my mom and I stood around the kitchen flipping crepes for awhile before dinner. I showed her how I swirl the batter, she showed me how dance around with a spatula.

Crepe Cake Sliced // take a megabite

My birthday morning was a brunch party! My parents, brother, and I enjoyed skrovaires (Romanian donuts!), breakfast sandwiches on my mom’s baking powder biscuits, and then this dreamy crepe cake!

To say this was a fun birthday, is an understatement. It was full of tasty food, one pup walk, tater tot poutine with braised short ribs from Ronin followed by two desserts, beers, and one maple old fashioned. I feel so lucky! Cheers to my 28th year with 28 crepes! Thanks to all of you who made this birthday especially awesome.

Crepe Cake Slice // take a megabite

Birthday Crepe Cake
(makes about 30+ crepes, I used 28 in this cake)

crepes -

  • 4 1/2 cups flour
  • 3 T sugar
  • 1 1/2 t baking powder
  • 1 1/2 t salt
  • 6 cups milk
  • 6 T butter
  • 6 eggs
  • 1 t vanilla extract

filling -

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 T vanilla extract
  • 13 oz. jar nutella

topping -

  • 1/2 cup heavy cream
  • 2 T powdered sugar
  • 1 t vanilla extract

Directions:

  1. In a medium sauce pan, warm the milk and butter together until the butter’s almost melted. Remove from heat and stir until melted completely. Meanwhile, whisk together flour, sugar, baking powder and salt in a large bowl. Add the milk and butter mixture to the dry ingredients and using an electric mixer, beat in the eggs and vanilla until smooth.
  2. Meanwhile heat an 8-inch frying pan/nonstick skillet on the stove at medium heat and brush with butter. Pour batter into the pan scant 1/3 cup at a time twirling the pan so the crepe batter thins and spreads out covering the pan. Flip when top is almost set. Remove from pan 30 seconds after flipping and place on a cooling rack. Continue until all the crepes are made, stacking the cooled ones until time to fill.
  3. Make the filling! Beat together the heavy cream, powdered sugar, and vanilla until stiff peaks form. Place a small amount of nutella on a plate, and top with a crepe to keep it centered and stable. Spread about 1/4 cup whipped cream on that crepe, top with another crepe, top with more whipped cream, top with another crepe, spread nutella in a thin layer. Continue like this until all 28 crepes are stacked! (Feel free to switch out fillings with whatever you want!)
  4. Place a skewer through the center to keep the cake from sliding (just as a precaution!) and wrap with plastic wrap. Chill for 30 minutes* or overnight. Allow cake to come to room temperature. Make topping by beating together 1/2 cup heavy cream with powdered sugar and vanilla. Top the cake and slice!

* I chilled mine overnight, and it was super-chilly/firm when sliced. It was still super-good, but I’m interested in trying this cake the day it’s made, with just a 30 minute chill time.

Yay! Click HERE for a printable pdf of the recipe above.

Crepe Cake // take a megabite

Elliot, me, and the cake!

{ 26 comments… read them below or add one }

Laura December 31, 2012 at 10:07 am

Holy moly… that looks amazing. Happy Birthday Pants!

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Megan December 31, 2012 at 10:14 am

Thanks!! <3! I was just sorting out another version to make when you visit!

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Laura December 31, 2012 at 6:23 pm

Yessss!!!! Let me know if I can bring anything!!

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Robyn December 31, 2012 at 12:29 pm

happy happy birthday! yay for homemade birthday cakes!

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Megan January 2, 2013 at 9:31 am

Thanks, Robyn! Homemade birthday cakes are where it’s at!

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Laura Dembowski December 31, 2012 at 1:27 pm

Happy Birthday! It sounds like you had the perfect day, always nice, but especially so on big days such as this. The crepe cake looks amazing!

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Megan January 2, 2013 at 9:32 am

Thanks, Laura!

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Natasha December 31, 2012 at 3:00 pm

Crepe cakes are just too pretty! I love all the lovely ruffly goodness. I totally want one on my birthday too. Hope you have a great birthday!

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Megan January 2, 2013 at 9:32 am

Yes! I loved the ruffly part best!

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Kelsey January 1, 2013 at 11:12 am

Happy birthday!! Best wishes for an amazing year!

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Megan January 2, 2013 at 9:32 am

Thanks, Kelsey!

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Sarah January 1, 2013 at 8:13 pm

Beautiful, beautiful, beautiful. I love your snowscape on top of the cake. Also, I would like a slice. Thankyou.

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Megan January 2, 2013 at 9:33 am

I have two pieces left! <3!

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lynn @ the actor's diet January 2, 2013 at 12:51 pm

so so awesome. happy bday!

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Megan January 4, 2013 at 2:56 pm

Thanks, Lynn!

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NicoleD January 2, 2013 at 1:29 pm

LOVE this! Sounds like a fantastic birthday! Yay!

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Megan January 4, 2013 at 2:56 pm

Sushi and poutine galore! Can’t go wrong.

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mum January 2, 2013 at 3:15 pm

I LOVED baking and flipping not only crepe’s but skrovaires with you…so much fun going to stores I had ONLY seen in catalogs! In general it was a marvelous and tasty time…love YOU!!

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Megan January 4, 2013 at 2:56 pm

Let’s hang out again soon, ok?

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Amanda @ Once Upon a Recipe January 2, 2013 at 8:34 pm

That is a seriously impressive cake. Oh, the patience!
Happy birthday Megan!

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Megan January 4, 2013 at 2:57 pm

Thanks, Amanda! <3

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Billy January 3, 2013 at 12:48 pm

Happy Birthday Again Megan!! That cake looks fabulous and I would totally eat half of it myself.

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Megan January 4, 2013 at 2:57 pm

I love your crepe cake commitment.

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Sara @ The Cozy Herbivore January 5, 2013 at 8:07 am

Happy happy birthday to you! I love baking myself cakes on my birthday. This one is so beautiful and ruffly, I want to wear it like a dress! (A delicious, delicious dress…)

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Maddy March 20, 2013 at 10:13 pm

I just made this and it looks like a lump :( How did you make the edges so ruffly and cute?

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Megan March 21, 2013 at 9:11 am

Ugh, sorry, Maddy! Hope it’s still delicious! My crepes got thin at the edges giving them that ruffly look.

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