This delicious Blackberry Crepe Cake is a light, creamy, and elegant dessert that’s surprisingly easy to make! With layers of buttery crepes, fluffy whipped cream, tangy lemon curd, and sweet blackberry jam, every bite is pure bliss. Perfect for special occasions or weekend treats, you can swap the fillings with your favorite jams or fresh fruits for a custom twist!
Recipe Ingredients
Crepes
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- Pinch of kosher salt
- 4 large eggs
- 5 tablespoons salted butter, melted
Whipped Cream:
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 tablespoon vanilla bean paste
Assembly:
- 1/2 cup lemon curd
- 1/2 cup blackberry jam
- 1/2 cup halved fresh blackberries
- 1 lemon, sliced into wheels
How To Make Blackberry Crepe Cake
- Prepare the Crepe Batter: In a blender, combine the milk, flour, granulated sugar, salt, and eggs. Blend until smooth, cover, and refrigerate for at least 2 hours (or overnight) to allow the batter to rest.
- Cook the Crepes: Heat a 10-inch (25cm) nonstick skillet over medium-low heat and brush with melted butter. Pour in just enough batter to coat the bottom of the pan in a thin layer. Cook for 60-90 seconds, until the edges lift easily and the bottom is lightly golden. Flip carefully and cook for another 15-20 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes as you go.
- Whip the Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla bean paste until soft peaks form. Set aside.
- Assemble the Cake: Place one crepe on a cake stand or plate. Spread 3 tablespoons of whipped cream evenly, leaving a small gap at the edges. Drizzle with 1 tablespoon of lemon curd and gently spread. Add another crepe and spread another 3 tablespoons of whipped cream, followed by 1 tablespoon of blackberry jam. Continue layering, alternating between lemon curd and jam, until all crepes are stacked.
- Chill the Cake: Place the assembled cake in the refrigerator for at least 1 hour to allow it to set and firm up.
- Garnish & Serve: Before serving, top the cake with the remaining whipped cream, fresh blackberries, and lemon slices. Slice and enjoy!
Recipe Tips
- Rest the Batter : Let the crepe batter rest for at least 2 hours or overnight in the fridge. This helps create thin, soft, and flexible crepes without tearing.
- Thin, Even Crepes : Swirl the pan immediately after pouring the batter to spread it evenly. This ensures your crepes cook properly and don’t end up too thick.
- Flipping Crepes Easily : Use a thin spatula or your fingertips to gently lift the edges before flipping. If the crepe feels stuck, cook it a little longer before trying again.
- Stable Whipped Cream : To keep the whipped cream firm and prevent it from becoming runny, whip until soft peaks form and avoid overmixing. Chilling the bowl beforehand helps!
- Chill Before Slicing : Refrigerate the cake for at least 1 hour before cutting. This allows the layers to set, making it easier to slice without collapsing.
How To Store Leftovers?
Let the crepe cake cool to room temperature, then cover it with plastic wrap or place it in an airtight container. Store it in the fridge for up to 3 days. For the best texture, let it sit at room temperature for 10-15 minutes before serving.
Nutrition Facts
- Calories:447
- Total Fat:28 g
- Saturated Fat:17 g
- Carbohydrates:43 g
- Dietary Fiber:1 g
- Sugar:29 g
- Protein:7 g
- Cholesterol:170 mg
- Sodium:190 mg
Check out More Recipes:
Blackberry Crepe Cake
Description
This delicious Blackberry Crepe Cake is a light, creamy, and elegant dessert that’s surprisingly easy to make! With layers of buttery crepes, fluffy whipped cream, tangy lemon curd, and sweet blackberry jam, every bite is pure bliss. Perfect for special occasions or weekend treats, you can swap the fillings with your favorite jams or fresh fruits for a custom twist!
Ingredients
Crepes:
Whipped Cream:
Assembly
Instructions
- Prepare the Crepe Batter: In a blender, combine the milk, flour, granulated sugar, salt, and eggs. Blend until smooth, cover, and refrigerate for at least 2 hours (or overnight) to allow the batter to rest.
Cook the Crepes: Heat a 10-inch (25cm) nonstick skillet over medium-low heat and brush with melted butter. Pour in just enough batter to coat the bottom of the pan in a thin layer. Cook for 60-90 seconds, until the edges lift easily and the bottom is lightly golden. Flip carefully and cook for another 15-20 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes as you go.
Whip the Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla bean paste until soft peaks form. Set aside.
Assemble the Cake: Place one crepe on a cake stand or plate. Spread 3 tablespoons of whipped cream evenly, leaving a small gap at the edges. Drizzle with 1 tablespoon of lemon curd and gently spread. Add another crepe and spread another 3 tablespoons of whipped cream, followed by 1 tablespoon of blackberry jam. Continue layering, alternating between lemon curd and jam, until all crepes are stacked.
Chill the Cake: Place the assembled cake in the refrigerator for at least 1 hour to allow it to set and firm up.
Garnish & Serve: Before serving, top the cake with the remaining whipped cream, fresh blackberries, and lemon slices. Slice and enjoy!
Notes
- Rest the Batter : Let the crepe batter rest for at least 2 hours or overnight in the fridge. This helps create thin, soft, and flexible crepes without tearing.
Thin, Even Crepes : Swirl the pan immediately after pouring the batter to spread it evenly. This ensures your crepes cook properly and don’t end up too thick.
Flipping Crepes Easily : Use a thin spatula or your fingertips to gently lift the edges before flipping. If the crepe feels stuck, cook it a little longer before trying again.
Stable Whipped Cream : To keep the whipped cream firm and prevent it from becoming runny, whip until soft peaks form and avoid overmixing. Chilling the bowl beforehand helps!
Chill Before Slicing : Refrigerate the cake for at least 1 hour before cutting. This allows the layers to set, making it easier to slice without collapsing.
Blackberry Crepe Cake