Crepe Roll Cake (Print)

Thin crepes layered with whipped cream and macerated berries, rolled and chilled into an elegant sliceable cake.

# Components:

→ Crepes

01 - 2 cups all-purpose flour
02 - 2 1/2 cups whole milk
03 - 4 large eggs
04 - 3 tablespoons unsalted butter, melted (plus more for cooking)
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon salt

→ Whipped cream filling

08 - 2 cups heavy whipping cream, cold
09 - 1/3 cup powdered sugar
10 - 1 teaspoon vanilla extract

→ Berry layer

11 - 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon fresh lemon juice

→ Decoration (optional)

14 - Additional fresh berries, for garnish
15 - Powdered sugar, for dusting
16 - Fresh mint leaves, for garnish

# Directions:

01 - Combine mixed berries, 2 tablespoons granulated sugar and 1 teaspoon lemon juice in a bowl; toss gently and set aside to macerate while other elements are prepared.
02 - Whisk together flour, 2 tablespoons sugar and salt in a large bowl. In a separate bowl, whisk eggs, milk, melted butter and 1 teaspoon vanilla until combined; gradually pour wet mixture into dry ingredients, whisking until smooth and free of lumps.
03 - Let the batter rest 15–30 minutes at room temperature to relax the gluten and produce tender crepes.
04 - Heat an 8–10 inch nonstick skillet over medium heat and brush lightly with melted butter. Pour about 1/4 cup batter into the pan, swirl to coat the surface, cook 1–2 minutes until edges lift, flip and cook 30 seconds more. Transfer to a plate and separate each crepe with parchment; repeat until 12–14 crepes are made. Cool completely.
05 - Chill a mixing bowl and beat cold heavy cream with powdered sugar and 1 teaspoon vanilla until stiff peaks form; handle gently to avoid overwhipping.
06 - Lay a large sheet of plastic wrap or parchment. Arrange 6–7 cooled crepes in an overlapping row. Spread a thin, even layer of whipped cream over the crepes, scatter a portion of the macerated berries on top, then roll tightly into a log using the wrap to assist. Repeat with remaining crepes to create a second roll if desired.
07 - Wrap the crepe roll(s) tightly and refrigerate at least 2 hours or overnight to firm up and allow flavors to meld.
08 - Unwrap the chilled roll, transfer to a platter, dust with powdered sugar and garnish with fresh berries and mint. Use a sharp knife to slice and serve chilled.

# Expert Advice:

01 -
  • This crepe roll cake looks like you spent hours, but it’s secretly quite simple to pull off with a relaxed pace.
  • Its creamy, fruity, not-too-sweet layers make even an ordinary day feel a little bit like a celebration.
02 -
  • Rushing the crepes before they cool causes the whipped cream to melt; patience pays off every time.
  • I once stacked them too thickly and discovered thinner, overlapping layers make for a much prettier, easier roll.
03 -
  • Letting the crepe batter rest makes all the difference in achieving lacy, tender results.
  • Rolling tightly with parchment keeps the shape tidy and prevents cream oozing out.
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