White Chocolate Raspberry Crepe Cake
This White Chocolate Raspberry Crepe Cake is one of the most delicious ways of serving crepes, a decadent dessert made with about 25 crepes topped one upon the other, filled with homemade raspberry and white chocolate cream cheese fillings.
Ingredients
Crepe Batter
- 4 eggs
- 4 tbsp (60g) sugar
- 1/2 tsp (3g) salt
- 2 tsp (10g) vanilla extract
- 2 cups (480ml) milk
- 3 ½ cups (440g) all-purpose flour
- 6 tbsp (80g) oil
- 2 cups (480ml) sparkling mineral water
Raspberry Filling
- 12 oz (350g) raspberries , fresh or frozen
- 1/3 cup (70g) sugar
- 2 tbsp (30ml) lemon juice
- 2 tsp (4g) cornstarch
White Chocolate Filling
- 5.5 oz (150) white chocolate , small pieces
- 1/4 cup (60g) whipping cream
- 10 oz (300g) cream cheese , room temperature
- 3 tbsp (24g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 ½ cup (360g) whipping cream (35% fat) , chilled
Instructions
Prepare the crepes.
- In a large bowl, mix together the eggs with sugar, vanilla extract and salt. Stir in milk, add flour and mix well. Add the oil and mineral water and whisk until smooth.
- Heat a medium nonstick pan over medium heat. Sprinkle a teaspoon of vegetable oil or butter. Pour a small ladle of batter in the middle of the pan and with a circular move spread the batter to the edges of the pan.
- Cook the crepe until the bottom is light brown. Flip over and cook the other side until light brown. Repeat with remaining batter.
- Cool crepes completely.
Prepare the raspberry filling.
- In a small saucepan, add raspberries, sugar, cornstarch and lemon juice. Place over medium-high heat and bring to a boil. Simmer, stirring constantly for about 10 minutes until reduced and thick.
- Sieve the sauce to remove seeds and set aside to cool completely until ready to use.
Prepare the white chocolate filling
- Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
- In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
Assemble the crepe cake.
- Place in your serving platter the first crepe.
- Spread with about 2 tsp of raspberry filling. Top with another crepe and spread about ¼ cup white chocolate and cream cheese filling.
- Repeat the process until all crepes are used, alternating the two fillings. I’ve used about 25-27 crepes.
- Refrigerate the crepe cake for at least 1 hour before serving.
- Top the cake with the leftover white chocolate filling, decorate with fresh raspberries mint leaves and dust with powdered sugar if desired.
- Refrigerate the leftovers.
Video
Nutrition
Serving: 1 serving out of 12Calories: 552kcalCarbohydrates: 56.1gProtein: 10.6gFat: 32.2gSaturated Fat: 16.3gCholesterol: 125mgSugar: 24g