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Crepe cake with pudding cream recipe
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Crepe cake with pudding cream

Fluffy crepes, delicate pudding cream, crunchy hazelnuts and spicy cinnamon are combined in the crepe cake. It tastes incredibly delicious and is very aromatic. You don't need an oven to prepare it. With this recipe, you can make your own crepe cake with pudding cream.
Course Dessert
Prep Time 45 minutes
Cook Time 20 minutes
Cooling and resting time 4 hours 20 minutes
Servings 12

Ingredients

for the crepes

  • 600 ml milk lukewarm
  • 4 eggs
  • 60 g sugar
  • 60 ml vegetable oil
  • 300 g flour
  • 1 tsp cinnamon
  • 1/3 tsp salt
  • vegetable oil to grease the pan

for the cream

  • 800 ml milk
  • 2 eggs
  • 160 g sugar
  • 60 g cornstarch
  • 120 g butter
  • 1 pinch of ground vanilla bean

for sprinkling

  • 70 g roasted and chopped hazelnuts
  • 1 tsp cinnamon

Instructions

Preparation of the cream

  • Mix eggs, sugar and cornstarch thoroughly with a whisk in a thick-bottomed saucepan.
  • Pour in milk and stir to a homogeneous mixture.
  • Place the saucepan on the stove, bring the mixture to a boil over a medium heat, stirring until it turns into a pudding, and cook for 2 - 3 minutes, stirring constantly.
  • Remove the pudding from the heat, add chopped butter and vanilla and stir until the butter has melted.
  • Leave the pudding to cool completely, stirring occasionally.

Preparation of the crepes

  • Using a whisk, mix eggs, sugar and salt in a mixing bowl.
  • Add lukewarm milk and mix.
  • Mix flour with cinnamon.
  • Sift the dry flour mixture into the liquid milk mixture and stir to form a liquid batter.
  • Leave the batter to rest for approx. 20 - 30 minutes.
  • Pour vegetable oil into the batter and stir.
  • Grease a non-stick frying pan with vegetable oil and heat it up.
  • Using a ladle, pour some batter into the hot pan and make quick circular movements with the pan so that the batter spreads evenly and thinly over the entire surface of the pan. Bake the crepe over a medium heat on both sides until golden yellow to golden brown.
  • Repeat the process until the batter is used up (I had 15 crepes). Keep stirring the batter in the mixing bowl. The pan does not need to be greased again.
  • Leave the crepes to cool and, if desired, cut off the thin, uneven edge, approx. 1 cm wide.

Preparation of the crepe cake

  • Place a cake ring, which is about the same diameter as the crepes, on a cake plate.
  • First place one crepe on the cake plate in the cake ring and spread a thin layer of cream on it.
  • Place a second crepe on top and spread it with the cream too.
  • Repeat the process until the crepes and the cream are used up.
  • Mix roasted chopped hazelnuts with cinnamon and sprinkle over the top of the cake, leaving some nut mixture for the sides of the cake.
  • Chill the cake for at least 4 hours or overnight.
  • Then carefully remove the cake ring and lightly sprinkle the sides of the cake with the remaining hazelnut cinnamon mixture.

Notes

  • If you don't like cinnamon, you can leave it out completely.
  • If your crepe batter has lumps that have not dissolved after the resting time, you can mix it briefly with a hand blender until homogeneous.
  • You can adjust the amount of sugar for the cream to taste. With the amount specified, the crepe cake tastes moderately sweet.
  • You can sprinkle the cake with any nuts you like or decorate it differently.
  • Take note of the detailed tips and tricks for preparing the crepe cake with pudding cream at the top of the article.