Mmm, crepes. Is there a yummier dessert than a hot, fresh crepe filled with something like nutella and fresh fruit, covered with whipped cream? It’s such an indulgent food, something you usually have at a french bistro on special occasions. So, to make an old favorite even more special (and more elegant), I present to you – the crepe cake.

What could be better than stacking over 16 of these yummy crepes, adding flavored whipped cream (or whatever your heart’s intent), and brûlée-ing the top? Not much. Let me tell you. This is such a fancy sounding dessert, but fairly easy to make once you master the crepes. You don’t need a special crepe pan (though I’m sure it makes it easier!) – all you need is a 10″ frying pan, a silicon spatula and a little patience.

What’s most fun about this recipe is that you can change the flavor combinations, fillings, toppings to whatever you most enjoy! For this one, I used limoncello and lemon curd. You could easily use Nutella and layer bananas, use Grand Mariner in the cream, cover the top with chocolate ganache, or even just simply add some cinnamon. There are endless combinations! I highly encourage you to change the filling recipe up to something you love, and share with me your experience!

Crepe Recipe:

Inspired by Epicurious

• 6 large eggs
• 1 cup whole milk
• 1/2 cup whipping cream
• 1/2 teaspoon pure vanilla extract, divided
• 1 cup all-purpose flour

Step One, Combine:

Combine all of the above ingredients in a blender until smooth. Meanwhile, have a crepe pan or large frying pan heating.

Step Two, Crepe:

Before starting the crepes, set up a station where you can put the done crepes. I used a cookie sheet with parchment paper. You can stack the hot crepes on top of each other without them sticking.

Pour about 1/4 c of crepe batter into a buttered pan on medium heat. As soon as you pour, quickly spread the batter around the pan so the crepe cooks evenly and is thin.

Cook on that side for one minute. Flip. Cook for about 30 seconds more. Repeat until you run out of batter.

Filling Recipe:

• 2 1/2 cups chilled heavy cream
• 1 cup confectioners sugar, divided
• 1/2 teaspoon vanilla
• 1 tablespoon of a liquor of your choice: I used Limoncello.
• 2 tablespoons lemon-curd (optional)

Again, this is the time you can put whatever your heart desires into the recipe. Play around and share what you come up with!

Step three, Beat:

Add the whipping cream to a stand mixer and beat until medium firm peaks. Add sugar and fillings, and beat until firm peaks.

Step four, Assemble:

Now is the time to put the whole thing together. Start with a crepe on the bottom, and spread some filling. Repeat, layering until you run out of crepes, ending with a crepe on the top. Chill for a minimum of 4 hours, up to 24.

Step five, Consume:

Enjoy this cake!