Crepe Cake for Fat Tuesday

If you’ve never made (or tried) a crepe cake before, get ready to fall in love. 

This show-stopping dessert is a fun twist on typical Pancake Day recipes. 

And it’s the kind of Fat Tuesday dessert worthy of King Bacchus and any Mardi Gras feast.

Featuring thin layers of thin pancakes with plenty of mascarpone cream, it takes some time to make. But come on, it’s so worth it!

Crepe Cake with Mascarpone Cream filling

Why Do We Eat Pancakes on Fat Tuesday?

Fat Tuesday, also known as Shrove Tuesday and Pancake Day (in the UK), is the day before Ash Wednesday. It marks the official start of Lent, which is a 40-day fasting period leading up to Easter. 

We eat pancakes on Fat Tuesday because (back in the day) people needed a way to use up the eggs, milk, and sugar before Lent

And it’s a tradition that’s held up today - even for those of us who aren’t religious. 

Why? Because it’s fun and delicious!

Pancakes are pretty universally loved and call for pantry staples. And whether you make them thin and crepe-like or thick like the Americans, they’re a must on Pancake Day!

And if you want to impress at a family feast, this crepe cake is a terrific option.

What Is A Crepe Cake?

A crepe cake, also known as a “Mille Crêpe,” is a beautiful and elegant layered cake. It’s made with multiple layers of crepes and stacked with a dreamy filling.

The term “Mille” in French means “thousand,” and it’s in reference to the thin layers of pancakes. 

Some can have as many as 30 crepes in one cake!

As for the filling, you can use pastry cream, whipped cream, jam, Nutella, peanut butter, or chocolate ganache. 

No matter what you choose, it’ll be a hit!

But the trick is to use a filling that sets firm. Otherwise, you won’t get clean slices. 

Crepe cakes work well for Mardi Gras. But they’re also ideal as a birthday cake alternative or for any special occasion.

Crepe pancake cooking in a skillet


As mentioned, you can fill your crepe cake with all kinds of tasty things. 

But I chose a sweetened mascarpone cream. It’s luxurious, lightly tangy, and ridiculously indulgent. 

Here’s what you’ll need to make a crepe cake with mascarpone filling.

For the Crepes:

  • Warm Water: To thin out the batter so it’s pourable and to ensure the crepes are flexible. 
  • Milk: Makes the crepes rich and tender. 
  • Eggs: The binding agent, giving the crepes structure and richness.
  • Unsalted Butter: Melted and mixed into the batter. The fat brings richness and ensures the crepes are tender. 
  • All-Purpose Flour: The base structure that creates the batter. 
  • Granulated Sugar: For sweetness. 
  • Salt: To balance the flavors. 

For the Mascarpone Filling:

  • Mascarpone (or cream cheese): The rich and tangy base that makes the filling creamy and flavorful. 
  • Cold Heavy Cream: Whipped to lighten up the filling. It makes it fluffy and spreadable. 
  • Powdered Sugar: Sweetens the filling and contributes to the smooth texture.
  • Vanilla Extract: For sweet warmth. 

I have a silky smooth vegan ganache recipe if you want to make the chocolate version. You’ll need about half if you’re going to alternate chocolate with cream. 

Or, add a couple of teaspoons of cocoa powder to the cream filling with the powdered sugar.

Making a Crepe Cake

Step-by-Step Guide to Layering the Perfect Crepe Cake

If you’ve never made crepes before, this may seem intimidating. And to be honest, crepes can be a little tricky to perfect. 

But once you’ve done a couple, you’ll get the hang of it!

Here’s how to make the crepes:

  1. Blend the crepe ingredients until smooth.
  2. Rest the batter.
  3. Warm a 9-inch skillet over medium heat. 
  4. Pour 3-4 tablespoons into the center of the pan and swirl it around until the whole surface is covered. 
  5. Cook for 30 seconds, flip, and cook for another 30 seconds. 
  6. Move cooked crepes onto a plate, overlapping slightly, so they can cool.

Here’s how to make the mascarpone filling:

  1. Chill a metal bowl in the freezer for 20-30 minutes.
  2. When the crepes are cold, whisk the heavy cream on medium-low until soft peaks form.
  3. Add the powdered sugar, mascarpone, and vanilla, and whisk on medium until thick, light, and fluffy. 

Now you have cold crepes and lovely, thick cream. So, all that’s left is to stack it!

Here’s how to stack the perfect crepe cake with mascarpone cream:

  1. Place a cake board or serving platter on a flat surface or cake stand. 
  2. Spread 2 tablespoons of cream in the middle and add a single crepe. 
  3. Spread a thin layer of mascarpone cream over the crepe and top it with another crepe.
  4. Repeat these steps until all the crepes are stacked. 
  5. Be sure to use the same amount of filling in each layer. Use an offset spatula to make it as flat as possible.
  6. Check the angle as you build, adjusting as needed. 
  7. When the crepes are stacked, wrap the cake and chill for 2-4 hours. 
  8. When the filling is set, decorate as desired and enjoy!

It’s best to chill the whole cake before decorating so you can wrap it well. And then you’ll get the best slices. 

Also, remember that you don’t need to cover the sides with the cream. It’s best to leave them uncovered so you can see all the layers. 

Crepe Cake Slice with fresh fruit

Storing and Serving

You spend so long making your show-stopping Fat Tuesday Crepe Cake, so it’s vital to store it right! 

After all, the last thing you want is for the cake to lean.

So, here are my top storing and serving tips.


  • Wrap and cool the cake before decorating.
  • After decorating, chill the cake for at least 30 minutes.
  • Keep leftovers in an airtight container in the fridge for up to 2 days. 


  • Warm a sharp chef’s knife in hot water, dry it, and cut the cake into clean slices.
  • Heat the knife between each cut to keep them tidy.
  • Serve with extra fresh fruits.

Crepes vs Pancakes

It’s Pancake Day, but how do you pick which kind of pancake to make? And what’s the difference?

Let’s take a quick look:


  • Crepes are usually a mix of flour, milk, eggs, and butter or oil. 
  • The batter is thin, runny, and does not require leavening agents. 
  • When cooked, they’re flexible, like tortillas, and can be folded and/or rolled.
  • Crepes can be served with sweet or savory fillings, including cheese and ham or banana and chocolate. 


  • Pancake batter is a mix of flour, sugar, fat, eggs, and a leavening agent. 
  • The batter is thick and sometimes bubbly.
  • When cooked, they’re fluffy, spongy, and cake-like. 
  • Pancakes are usually served with syrup for breakfast.
Chocolate Crepe Cake

Recipe Variations

My recommendation for making crepe cakes is to keep it simple. Use a basic vanilla or chocolate crepe recipe and switch out the fillings. 

Here are some delightful variations to inspire your next crepe cake:

  • Chocolate Hazelnut Crepe Cake - layer plain crepes with ganache and hazelnut spread. Garnish with chopped hazelnuts and whipped cream. 
  • Lemon Mascarpone Crepe Cake - whisk lemon curd into the mascarpone filling. Top with whipped cream, fresh fruit, and a drizzle of lemon curd. 
  • Matcha Green Tea Crepe Cake - whisk matcha powder into sweetened whipped cream. Top with a light dusting of powdered sugar and matcha, and chocolate shavings. 
  • Salted Caramel Crepe Cake - drizzle salted caramel over the cream filling while you stack. Drizzle more over the top. 
  • Tiramisu Crepe Cake - alternate mascarpone filling with coffee-infused whipped cream. Top it with chocolate shavings. 
  • Pumpkin Spice Crepe Cake - whip cold heavy cream with pumpkin puree, cinnamon, nutmeg, and a touch of ginger. Top it with whipped cream and pecans.
  • Raspberry and White Chocolate Crepe Cake - Fill with whipped white chocolate ganache and fresh raspberries. 

Frequently Asked Questions

I promise this cake isn’t hard to make. You just need enough time to make and chill the crepes. And then time for the cake to chill once it’s stacked. 

But if you’re still a little hesitant, here are a few frequently asked questions I often get and the answers.

How thin should each crepe be?

Each crepe should be as thin as possible but not so thin you can see through. They should be about 2-3mm thick (about 1/16 to 1/8 inch).

Can I make the crepes in advance?

Yes! You can make the crepes a day or two in advance. Just stack them with parchment paper or wax paper in between each one, wrap them in plastic, and refrigerate until you’re ready to assemble the cake.

How do I keep the crepes from drying out?

If you’re making the crepes and the cake on the same day, cover the cold crepes in a clean, damp kitchen towel. If they’re in the fridge, make sure they’re wrapped well. 

What’s the best way to spread the filling evenly?

Use a tablespoon or small cookie scoop to portion out the filling. Then, spread it with an offset spatula. Start in the middle and gently work to the edges. Also, leave a border around the edges so it doesn’t ooze out. 

Why is my crepe cake leaning, and how do I fix it?

If your cake starts to lean or slide, it’s either down to too much filling or uneven spreading. Wrap it around the edges in plastic so it’s upright, and keep it in the fridge until it’s fully set. 

How far in advance can I assemble the crepe cake?

For the best taste and texture, assemble the cake at least 4 hours before serving so it is cold and sliceable. You can make it a day ahead but don’t add the decorations until you’re ready to serve. 

Can I freeze a crepe cake?

While you can freeze a crepe cake, I don’t recommend it. The filling might not thaw well and could turn watery. 

Remember, making a crepe cake is supposed to be fun. So if it’s not completely perfect, don’t worry! It’ll taste delicious, no matter what!

Crepe Cake

Prep time:
45 min
Cook time:
20 min
248 kcal
If you’ve never made (or tried) a crepe cake before, get ready to fall in love. This show-stopping dessert is a fun twist on typical Pancake Day recipes.


  • For the Crepes
  • 120 ml Warm Water (1/2 cup)
  • 240 ml Whole Milk (1 cup)
  • 4 Large Eggs
  • 55 grams Unsalted Butter, melted (4 tablespoons)
  • 125 grams All-Purpose Flour (1 cup)
  • 25 grams Granulated Sugar (2 tablespoons)
  • 1/8 teaspoon Salt
  • For the Filling
  • 355 ml Cold Heavy Cream (1 1/2 cups)
  • 225 grams Cold Mascarpone (or cream cheese, 8 oz)
  • 120 grams Powdered Sugar (1 cup)
  • 1/2 teaspoon Vanilla Extract


  1. Pour the water and milk into a blender. Add the eggs,melted butter, flour, sugar, and a pinch of salt.
  2. Pulse a few times, scrape the sides, then blend on low until smooth. Rest the batter for 10-15 minutes.
  3. Warm a 9-inch non-stick pan over medium heat. Add a small amount of butter and spread it evenly with a spatula.
  4. Add 3-4 tablespoons of batter, swirl the pan so it covers the surface.
  5. Cook for 30 seconds, flip the pancake, and cook for another 30 seconds.
  6. Transfer the crepe to a chopping board and repeat until all the batter is cooked.
  7. Line the crepe, slightly overlapping, on the board to cool.
  8. While the crepes cool, place a metal bowl into the freezer (15-30 minutes).
  9. Pour the cold cream into the chilled bowl. Beat on medium-low speed until soft peaks form.
  10. Add the mascarpone, powdered sugar, and vanilla, and beat on low-medium until thick and fluffy.
  11. Chill the filling until ready to stack.
  12. Place a cake board or serving platter onto a flat surface or cake stand. Add 2 tablespoons of filling and spread it slightly.
  13. Place one cold crepe onto the surface and gently press so it sticks.
  14. Add 3 tablespoons of mascarpone filling to the middle. Gently spread it to the edges with an offset spatula. Leave a 1/2-inch border around the edge.
  15. Top with another crepe and repeat until all the crepes are stacked. Cover the cake with plastic and chill for at least 4 hours.
  16. When cold and firm, remove the plastic and decorate with more cream and fresh berries. Slice, serve, and enjoy!
  17. For a chocolate version, make and chill chocolate ganache. Then, alternate layers of mascarpone cream and ganache while stacking. Top with more ganache and chocolate shavings.
NOTE: let the batter rest before cooking. Also, chill the cake until firm before slicing.

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