Nut-Free Crepe Cake

Indulge in the delicate layers of this Nut-Free Crepe Cake, a show-stopping dessert that’s as light as it is luscious. Perfectly thin crepes are stacked high with airy whipped cream and bursts of fresh mixed berries, creating a towering treat that’s both elegant and allergen-friendly. The batter, made from pantry staples like all-purpose flour, milk, and eggs, ensures a nut-free foundation, while a touch of vanilla extract adds a comforting sweetness. Each crepe is golden and tender, layered with just the right amount of cream and fruit for a balanced bite. Ideal for celebrations or a decadent brunch option, this make-ahead dessert is refrigerated to set its layers, making every slice a masterpiece. Whether served chilled or at room temperature, this crepe cake is guaranteed to impress without the worry of nut allergens.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 2 tablespoons Granulated sugar
• 0.5 teaspoons Salt
• 2 cups Whole milk
• 4 pieces Large eggs
• 4 tablespoons Unsalted butter
• 1 teaspoon Vanilla extract
• 2 cups Heavy cream
• 0.5 cup Powdered sugar
• 2 cups Fresh mixed berries (such as strawberries, blueberries, and raspberries)
• 1 tablespoon Oil (for greasing the pan)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Step 2

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Whisk the wet ingredients together until smooth.

Step 3

Gradually add the wet ingredients to the dry ingredients, whisking well to ensure there are no lumps. Strain the batter through a fine-mesh sieve into another bowl to remove any remaining lumps.

Step 4

Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to 2 hours. This helps the flour absorb the liquid for a smoother crepe.

Step 5

Heat a non-stick skillet or crepe pan over medium heat and lightly grease with oil.

Step 6

Pour about 1/4 cup of batter into the center of the pan, immediately swirling it to cover the bottom of the pan evenly.

Step 7

Cook for about 1-2 minutes until the edges start to lift from the pan and the underside is golden brown. Flip and cook for an additional 30 seconds to 1 minute on the other side.

Step 8

Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes as you go.

Step 9

In a medium bowl, whip the heavy cream and powdered sugar together using a hand mixer or stand mixer until stiff peaks form.

Step 10

To assemble the crepe cake, place one crepe on a serving platter. Spread a thin layer of whipped cream over the top and scatter some fresh berries.

Step 11

Top with another crepe and repeat the layering process until all the crepes are used. Finish with a layer of whipped cream and an extra scattering of berries on top.

Step 12

Refrigerate the crepe cake for at least 1 hour before serving to help set the layers.

Step 13

Slice and serve your Nut-Free Crepe Cake chilled or at room temperature.

Nutrition Facts

Serving size	1986 grams (1986.0g)

Amount per serving	% Daily Value*
Calories	3962

Total Fat 259.10g	332%
Saturated Fat 140.80g	704%
Polyunsaturated Fat 0.50g
Cholesterol 1407mg	469%
Sodium 1821mg	79%
Total Carbohydrate 316.00g	115%
Dietary Fiber 22.00g	79%
Total Sugars 154.30g
Protein 62.30g	125%

Vitamin D 375IU	1874%
Calcium 855mg	66%
Iron 14mg	79%
Potassium 1857mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.6%

Protein: 6.5%

Carbs: 32.9%