This White Chocolate Raspberry Crepe Cake is one of the most delicious ways of serving crepes. It is a decadent dessert made with about 25 crepes topped one upon the other, filled with homemade raspberry jam and white chocolate cream cheese filling.
As raspberries are in season now I chose to make this crepe cake with a raspberry filling but feel free to use any other berries or fruits to create a different impressive crepe cake each time.
How to make chocolate raspberry crepe cake
Begin with preparing the crepes. Next continue with preparing the raspberry jam for filling and chocolate cream cheese frosting. Continue with assembling the cake and let in set for at least one hour before serving.
How to prepare the crepes
In a large bowl, mix together the eggs with sugar, vanilla extract, and salt. Stir in the milk, then add the flour and mix well. Add the oil and sparkling mineral water, and whisk until smooth.
Next, heat a medium nonstick pan over medium heat. Sprinkle a teaspoon of vegetable oil or butter into the pan. Pour a small ladle of batter in the middle of the pan and, with a circular motion, spread the batter to the edges of the pan.
Cook the crepe until the bottom is light brown, then flip it over and cook the other side until light brown. Repeat with the remaining batter until all the crepes are cooked. Allow the crepes to cool completely.
How to 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 the mixture is reduced and thickened. Sieve the sauce to remove seeds and set aside to cool completely.
How to 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 the cream cheese until smooth. Add powdered sugar and vanilla extract, then mix to combine. Stir in the melted chocolate and set aside. In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
How to assemble the chocolate raspberry crepe cake
Start by placing the first crepe on your serving platter. Spread about 2 teaspoons of raspberry filling on top. Add another crepe and spread about ¼ cup of the white chocolate and cream cheese filling on it. Repeat the process, alternating the two fillings, until all the crepes are used. You should use 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 any leftovers.
Hope you will try this delightful Chocolate Raspberry Crepe Cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how this cake turns out for you.
For more similar recipes check our full collection of Crepes and Pancakes.
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White Chocolate Raspberry Crepe Cake
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.Â
- 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
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
What exactly does the sparkling mineral water do? Does change flavor? Also the texture? Want to try this, but I have never heard of oil or mineral water in a crepe.
Seems like a lot of liquid, are these hard to turn?
No,not hard at all.. just make sure you heat your pan well, preferably a non stick one. Add a ladle at a time, when you see it is dry carefully flip the crepe.
What size crepes did you make/use?
My crepe pan is about 9 inch (22-23cm). Hope you will give it a try:)