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Salted Caramel Crepe Cake Recipe

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4.2 from 7 reviews

This Salted Caramel Crepe Cake is a luscious multi-layered dessert featuring delicate homemade crepes filled with rich salted caramel pastry cream, topped with whipped cream and drizzled with extra salted caramel. The recipe involves making a smooth and creamy pastry cream infused with salted caramel, tender crepes cooked on the stovetop, and a whipped cream topping for a perfectly decadent treat. This elegant cake requires patience and care but delivers a show-stopping dessert that’s perfect for special occasions or indulgent gatherings.

Ingredients

Pastry Cream

  • 16 oz (2 cups) Half & Half
  • 8 Tablespoons Granulated Sugar
  • Pinch of Salt
  • 5 Large Egg Yolks
  • 3 Tablespoons Cornstarch
  • 2 oz (4 Tablespoons) Unsalted Cold Butter, cut into 1/2 inch pieces
  • 1 Tablespoon Vanilla Bean Paste
  • 4 oz (1/2 Cup) Homemade or Store-bought Salted Caramel

Crepes

  • 10 oz (2 1/3 Cups) All Purpose Flour
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Granulated Sugar
  • 16 oz (2 Cups) Half & Half
  • 6 oz (3/4 Cup) Water
  • 5 Large Eggs
  • 2 oz (4 Tablespoons) Unsalted Butter, melted
  • Stick of Butter (for greasing the pan)

Topping

  • 10 oz (1 1/4 Cups) Heavy Whipping Cream
  • 3 Tablespoons Powdered Sugar
  • 2 oz Homemade or Store-bought Salted Caramel (for drizzling)

Instructions

  1. Make the Pastry Cream: In a large heavy-bottomed saucepan, combine half & half and 6 tablespoons of granulated sugar. Heat over medium until simmering, taking care not to boil, then remove from heat. Whisk the egg yolks in a medium bowl, add remaining 2 tablespoons sugar and cornstarch, whisking until pale yellow and smooth. Temper the eggs by slowly whisking small amounts of the warm half & half into the yolk mixture, then gradually add all remaining half & half. Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened and bubbles burst. Remove from heat and stir in butter and vanilla bean paste. Transfer to a container, cover with plastic wrap pressed directly onto the surface, and chill for 1 hour in fridge then 1 hour in freezer or refrigerate up to 48 hours ahead.
  2. Incorporate Salted Caramel Into Pastry Cream: Before assembling the cake, fold the salted caramel gently into the chilled pastry cream until thoroughly combined with no streaks remaining.
  3. Prepare the Crepe Batter: Heat a 9-10 inch skillet over medium-low heat. In a bowl, whisk together flour, salt, and sugar. In a separate large bowl, whisk half & half, water, and eggs. Gradually add half the wet mixture to the dry ingredients, then add melted butter, and finally the remaining half of the wet mixture. Whisk vigorously for about one minute until smooth with no lumps.
  4. Cook the Crepes: Lightly coat the skillet with butter using the stick of butter. Pour approximately 2 oz (1/4 cup) batter into the pan and swirl to cover the bottom evenly. Cook until the top surface is dry, about 1-2 minutes, then flip and cook for another minute. Adjust heat as needed to avoid burning, typically just below medium works best. Re-grease the pan with butter every 2-3 crepes. Transfer finished crepes to a wire rack to cool completely.
  5. Assemble the Crepe Cake: On a serving platter, arrange 3 crepes. Spread 2 tablespoons of salted caramel pastry cream evenly on top. Add another crepe and repeat layering cream and crepes, placing 2-3 crepes between each cream layer for stability. Continue until all crepes and cream are used. Wrap the assembled cake in plastic wrap and chill for at least 4 hours or overnight to set.
  6. Prepare the Whipped Cream Topping: Using an electric mixer fitted with a whisk attachment, beat heavy whipping cream with powdered sugar until stiff peaks form.
  7. Serve and Garnish: Spread the whipped cream evenly over the top of the crepe cake. Drizzle with additional salted caramel sauce. Keep refrigerated until serving.

Notes

  • For the best flavor, use homemade salted caramel, but store-bought caramel works as a convenient alternative.
  • Cooking crepes requires careful temperature control; adjust heat to avoid burning and ensure thin, tender crepes.
  • Pressing plastic wrap directly onto pastry cream prevents skin formation during chilling.
  • The cake improves in flavor and texture when chilled overnight, allowing layers to meld.
  • Use fresh eggs and quality butter to enhance the richness of crepes and pastry cream.
  • Store the crepe cake in the refrigerator and consume within 2-3 days for best freshness.

Find it online: https://cookedbysarah.com/salted-caramel-crepe-cake-recipe/