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Layered crepe cake with sweet cheese filling
Creamy homemade layered pancake cake

Sweet Cheese Crepe Cake

Author: Flavelo
Recipes Cakes and Desserts
A crepe cake is the luxurious cousin of leftovers. Here, we don't just stack pancakes; the goal is a stable, sliceable dessert where the crepes are thin and elastic, and the filling is thick enough to hold the layers. Soda water in the batter adds lightness, while resting allows the flour to swell so the crepes don't tear.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian / European

Ingredients

Equipment Needed

  • Crepe pan or non-stick skillet
  • Springform pan
  • Whisk

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Whisk eggs, salt, sugar, half the milk, and flour until smooth. Thin with the remaining milk and soda water. Stir in melted butter. Let stand for 20 minutes.

Tip: Resting relaxes the gluten, preventing rubbery crepes.
2 ✓

Fry thin crepes. Let them cool completely.

Tip: If filled while hot, the filling will melt and run.
3 ✓

For the filling, press cheese through a sieve. Mix until creamy with sour cream, powdered sugar, lemon zest, and vanilla.

Tip: Sieving prevents lumps, ensuring an even spread.
4 ✓

Layer the crepes with the filling in a springform pan or on a plate. Leave the top crepe bare.

Tip: Using a cake ring helps keep the sides straight.
5 ✓

Refrigerate for at least 2 hours to set. Dust with powdered sugar before serving.

Tip: During chilling, the crepes absorb moisture from the cream, creating a cohesive 'cake' texture.

Recipe FAQ

Why does the cake slide apart when cutting?
The filling was too runny, or it wasn't chilled enough. Cold helps 'set' the structure.

Ingredients

  • 1 2/3 cups All-Purpose Flour
  • 2 cups Milk
  • 3 large Eggs
  • 1 tsp Sugar (for batter)
  • 3/4 cup Club Soda / Sparkling Water
  • 1 pinch Salt
  • 1/4 cup Butter (melted)
  • 1 1/2 cups (14 oz) Ricotta or Farmer Cheese (drained)
  • 1/2 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 3/4 cup Sour Cream (thick)
  • 1 tsp Lemon Zest