Crêpe cake stack

This delicious treat requires a little effort, but will be a showstopper to remember.

1 hour

Makes 1 cake
(40-50 crêpes)

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


Crêpe batter:
  • 2 cups (500ml) cake flour, sifted 
  • Pinch salt
  • 2 eggs
  • 2 cups (500ml) milk
  • 1 tsp (5ml) vanilla essence  
  • 2 Tbsp (30ml) melted butter or canola oil
  • Oil or butter, for frying
For serving:
  • 1 tub (250g) mascarpone or plain cream cheese
  • ¼ cup (60m) icing sugar, sifted
  • Grated peel of 1 orange and 1 lime
  • 1 tin (375g) Caramel Treat, whisked
  • Toasted desiccated or fresh shaved coconut and blueberries, for serving (optional)



  1. Combine cake flour and salt in a large bowl. 
  2. Whisk together eggs, milk, vanilla essence and melted butter or canola oil. 
  3. Pour wet ingredients into dry ones and mix well.
  4. Heat oil or butter in a large pan. 
  5. Ladle ¼ cup (60ml) batter in the pan and swirl to coat the base. 
  6. Fry for 1-2 minutes per side.
  7. Repeat with remaining batter and set aside to cool.
  8. Combine mascarpone or cream cheese, icing sugar and citrus peel in a bowl.
  9. Arrange cooled crêpes on a serving platter or cake stand in a stack with each 10th crêpe, alternate between spreading it with mascarpone mix or Caramel Treat. 
  10. End off with a large dollop of mascarpone mix.
  11. Top cake stack with coconut and blueberries.
  12. Slice and serve.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

5 sensational twists on classic glazed gammon

Sticky and sweet, smokey and rich: what would your Christmas spread be without a glazed gammon? Here are five sensational recipes to spruce up the star of the show. Get cooking with rum, gingerbeer, plums, pineapple and even a touch of spicy sriracha!

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.