Mini Crepe Cakes – Raspberry & Lemon Dessert
These mini crepe cakes are a delicious combo of sweet and creamy, all in three tiny stacks.
You can finesse these a little more by stacking them inside your cookie-cutter ring, for a straighter shape, but… I couldn’t be bothered.
Anything mini is automatically adorable. So take a crepe, cut out circles, and stack it with layers of deliciousness. Ladies and gents, we have a cuteness home run.
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MINI CREPE CAKES
You don’t need a special crepe pan to make crepes (though I do find the most success with a non-stick pan). The key is to pour a small amount of batter and move your pan around to create a really thin crepe. The batter is loose, so a little goes a long way!
While you can leave the crepes whole and stack as is, I love cutting them into small circles and stacking for tiny bites of yum. Plus, layered with whipped cream, lemon curd, and homemade raspberry sauce? Yes PLEASE!
Different flavor options for a mini crepe cake: Go classic with layers of Nutella and freshly sliced strawberries. Try a crepe suzette version with salted caramel and topped with fresh orange!
INGREDIENTS
- Egg: provides structure, richness, and helps bind the crepe batter.
- Milk: adds moisture and creates a smooth, tender batter.
- Sugar: sweetens the crepes and the raspberry sauce.
- Salt: balances flavor and enhances sweetness.
- Butter (in batter): adds richness and tenderness to the crepes.
- Flour: forms the base structure of the crepes for light, flexible layers.
- Butter (for cooking): used to grease the pan and prevent sticking while adding flavor.
- Frozen raspberries: form the base of the raspberry sauce, giving natural sweetness and tartness.
- Lemon juice: brightens the raspberry sauce and balances sweetness.
- Granulated sugar: sweetens and helps thicken the raspberry sauce.
- Heavy cream: forms the base for the whipped cream, adding lightness and richness.
- Powdered sugar: sweetens the whipped cream and creates a smooth texture.
- Vanilla extract: adds warm, aromatic flavor to the cream.
- Lemon curd: adds a tangy layer to the crepe cakes
Do I need a crepe pan to make crepes? Nope! A frying pan will do the trick. To note, I do prefer a nonstick frying pan, as the crepes are very thin.
HOW TO MAKE MINI CREPE CAKES
In a bowl, whisk together the egg, milk, sugar, and salt until smooth with no visible egg whites. Slowly stream in the melted butter while whisking constantly.
Add the sifted flour and whisk just until combined, keeping the batter loose and not thick like pancakes. Cover and let the batter rest on the counter for 30 minutes or in the fridge overnight.
Heat a non-stick frying pan over medium heat and add a piece of butter, swirling to coat the pan. Pour a spoonful of batter and quickly swirl it to form a thin, even layer; the crepes should be paper-thin, not thick.
Cook until there is no wet batter on top and the underside is golden brown, then fold in half and remove. Unfold onto a clean plate to cool and repeat until all batter is used; a six-inch crepe should yield about eight crepes.
Once cooled, stack the crepes evenly and use a cutter to press out three sets of eight stacks. Peel each layer apart and place onto a plate for assembly.
Place frozen raspberries in a pot over low heat, stirring until softened and juices begin to release. Add sugar and lemon juice, stirring until the sugar dissolves.
Remove from heat and pour into a tall container for immersion blending. Pulse until mostly pulpy, then strain through a fine-mesh sieve, scraping the container to collect all the sauce.
Store the sauce in an airtight container in the fridge for 1–2 weeks or in the freezer for up to six months.
Combine all ingredients in a bowl and whisk or use a mixer until the cream is lightly fluffy.
Use the lemon curd as needed for layering; store any leftovers in an airtight container in the fridge or freezer.
Layer the crepes by placing one circle on a plate and spreading a layer of lemon curd, leaving a small edge to prevent runoff. Add another crepe followed by raspberry sauce, then another crepe with whipped cream, repeating until all layers are used, and top with a final layer of whipped cream.
3 reasons you’ll love these mini crepes
TIPS & VARIATIONS
- You can make your own lemon curd from scratch (love this recipe!) or buy it in a jar at the store.
- Make sure that you’re frying pan is nonstick. I have yet to see success with a regular pan, not to mention it’s just a hell of a lot easier to make these in a nonstick. The batter and resulting crepe are paper thin and personally, I don’t want to be scraping crepe dough from my pan after each one.
- Be careful to not overbeat your whipped cream, you can’t come back from that. Overbeaten cream has a greasy flavor to it because the fats have started to solidify as you whip. Aka it’s not whipped cream and it’s not butter, it’s no bueno.
- If you are placing your whipped cream in a piping bag, note that the pressure of squeezing the bag will also thicken the cream. If using, I recommend whipping the cream slightly less and letting it thicken the remainder of the way in the bag.
- Layer these mini crepe cakes with any flavors you like! Nutella, strawberries, even caramel!
MAKING AHEAD & STORING
You can make the raspberry sauce, lemon curd, and whipped cream in advance. The crepe batter can also be made the night before you’re ready to bake!
Once made and assembled, these mini crepe cakes will keep in an airtight container in the fridge for up to 3 days. They are best eaten fresh, though!
MORE FRENCH RECIPES
- Classic French Quiche Lorraine
- Perfect French Baguettes
- Single-Serve Lemon Tart
- Chocolate Eclair Cake
- Strawberry Choux au Craquelin
- Rosemary Madeleines with White Chocolate
EQUIPMENT YOU’LL NEED
- Nonstick frying pan
- Spatula
- 2 ¼ -inch circle cutter
- Medium Pot
- Immersion Blender
- Tall container, for blitzing without splattering
- Fine Mesh Strainer
- Measuring cups
- Digital scale
- Mixing Bowl
- Mixer
Equipment
- Nonstick frying pan
- Spatula
- 2 ¼ -inch circle cutter
- Medium Pot
- Immersion Blender
- Tall container, for blitzing without splattering
- Fine Mesh Strainer
- Measuring Cups
- Digital Scale
- Mixing Bowl
- Mixer
Ingredients
- 1 egg room temperature
- 125 g whole milk
- 15 g sugar
- Pinch salt
- 12 g butter melted and slightly cooled
- 50 g flour sifted
- 25 g unsalted butter cubed
- 2.5 cups frozen raspberries
- ¼ cup granulated sugar
- ½ lemon juiced
- ½ cup heavy cream
- 4 ½ tsp powdered sugar sifted
- ½ tsp vanilla extract
- lemon curd see notes for recipe
Instructions
CREPES
- In a bowl, whisk together the egg, milk, sugar, and salt until no more bits of egg whites are floating around
- Slowly stream melted butter into the egg mixture, whisking constantly
- Add in all the sifted flour and whisk until just combined. Don’t over-whisk, you want a nice loose batter (not thick like pancakes).
- Cover and let sit on the counter for 30 minutes or in the fridge overnight
- Place a non-stick frying pan over medium heat and add a piece of the 25g butter and swirl around until the pan is nicely coated
- Add a decent spoonful of batter into the pan and quickly swirl around until it coats the bottom of the pan in a nice, thin, even layer. Don’t pour too much batter into the pan otherwise, you will have a thicker crepe. You want these to be paper thin.
- Look for no wet batter on top and then using a pallet knife, check to make sure the underneath looks golden brown before folding it in half and removing it from the pan.
- Unfold onto a clean plate to cool.
- Repeat until all batter is used. If you make crepes about six inches wide, you should get around eight crepes.
- Once crepes have time to cool, stack them evenly one on top of the other.
- Using your cutter, press down evenly to cut three sets of eight stacks of crepes.
- Peel each layer apart and place onto a plate
RASPBERRY SAUCE
- Place frozen raspberries in a pot over low heat. Stir until softened and juices begin to release.
- Pour in your sugar and lemon juice, and stir to combine. Continue stirring until the sugar has dissolved.
- Remove from heat and pour into a tall container (that your immersion blender can fit all the way to the bottom). Using your immersion blender, pulse until the mixture is mostly pulpy with no chunks.
- Pour the mixture into a bowl through a fine-mesh strainer, scraping the bottom of the container to grab any excess sauce.
- Store airtight in the fridge for 1-2 weeks, and in the freezer for up to 6 months.
WHIPPED CREAM
- Combine all ingredients together in a bowl. Using a whisk or a mixer whip your cream until lightly fluffy
LEMON CURD
- This recipe is too good to beat, just cut it in half (unless you need a lot of lemon curd). You will still have some leftover, just store it in an airtight container in the fridge or freezer.
ASSEMBLY
- Going layer by layer, place one of your cut crepe circles on a plate, add a layer of lemon curd, and smooth out, leaving a lip of space around the edge to avoid runoff. Add another crepe circle followed by a layer of raspberry sauce. Add another crepe circle followed by whipped cream. Repeat until all crepes have been used. Top with a layer of whipped cream.
