Paper-thin sweet potato crepes stacked with a creamy passion fruit filling for a unique cake recipe prepared in half the time of a regular cake.
What Is A Crepe Cake?
A crepe cake, also known as “Mille Crêpes” (thousand crepes), or “Gâteau de Crêpes” is a French-inspired dessert consisting of layers of delicate crepes stacked high with a thin spread of creamy filling between each layer.
Crepes are essentially very thin pancakes and are typically made from a simple batter of flour, eggs, milk, and butter. The filling can be anything you want it to be, however it does need to be able to be spread very thin.
Crepe Cakes vs Viennese Tortes
If you’ve ever had the pleasure to dine on a Viennese Sacher Torte, made of many thin layers of a rich cake batter, often nut flour instead of all purpose flour, your eyes would be glistening now at the thought of being able to create a multi layer cake in half the time!
The first Sacher torte I made years ago, took all day to prepare and decorate, so I am all for this easy multi layered crepe cake.
Sweet Potato Crepes
As for the crepes? The sky’s the limit as to what type of crepe ingredients you might choose to use based on your desire for either flavor or purely color.
I chose sweet potatoes to create my crepe batter because they have so much more flavor than a plain crepe, either orange (more flavor than pumpkin), or purple sweet potatoes can be used, and their natural starch element contributes to a crepe that holds well together.
If they are too cake-like, they won’t hold the structure as well as the gummy-like texture we are after, which comes from using lots of eggs.
Lot’s of eggs adds more fat, much the same as I use in my Savory Crepes instead of tortillas for most of my wraps and for sure to add substance to my Wellington, as they are sandwiched between the mushroom pate and the puff pastry.
Who Makes A Cake Out Of Crepes?
Anyone looking for a ‘Showstopper’ cake! As a cookbook author, with several cooking competitions on TV under my belt, I just had to toss my hat into the ring and try out for The Great American Baking Show, same producers as for The Great British Baking Show.
As you may already know, the high standards of quality in the British Baking show means I am practicing day and night on numerous baked goods that are usually prepared by an experienced baker.
However, to be considered for the show, you must be an amateur baker, everyday home cook, which I am, and so I need great products to help make my daunting task a bit easier.
If a crepe cake becomes one of the challenges, then I want to try it several times now before the producers begin to make their selections as to who will be chosen for their next season.
The Trending Crepe Cake And Why Sweet Potatoes
Why make a layered cake if you can just stack layers of paper-thin crepes from your favorite crepe batter, spread a thin layer of filling in between and cover the massive stack with a luscious creamy icing!
Well, that is what I am about to do as soon as I make certain I have two, not one, great crepe pans to make the job even faster.
Having watched just about every season of the Great British Bake off, probably twice, I have learned one thing for sure; the judges Paul Hollywood and Prue Leith taste so many sweet bites that the best way to wow them is with either taste or appearance. I am after both!!
The flavor and beautiful natural color of either purple sweet potatoes or orange sweet potatoes is what makes this fantastic sweet potato crepe cake; Fantastic.
But first I’ve got to get myself a good crepe pan, not just a non-stick skillet but a pan that will assist me in making perfect layers of crepes fast and efficiently.
Kitchen Tools And The Perfect Crepe
Like just about every cooking tool in my kitchen, which gets years of use, I am looking for product lines that make home cooking look professional, and my job as easy as possible.
Before choosing the crepe pan for my crepe cake I first needed to decide what size the finished cake was going to be.
I found crepe pans ranged from a 12-inch cooking surface, to a 6-inch. Did I want large crepes for a large crepe cake, or small crepes for a really tall cake?
One thing for sure, I wanted a crepe pan that would contribute to easy flipping, which probably meant non-stick pans.
5-Features To Look For In A Crepe Pan
These features are what became my criteria in choosing the crepe pan for making that ‘trendy’ crepe cake with lots and lots of layers;
- First and foremost a non-stick surface is going to make crepe making easier.
- The right pan for me also had to be lighter weight, since I would need to maneuver the pan around quickly over high heat to spread the crepe batter to the sides of the pan quickly.
- Which brings me to the next feature to zero in on a pan that could withstand high temperatures. Would that mean cast iron, carbon steel pans or aluminized steel?
- Shape would play a big role in making the edges finished as well as easy to flip. Did I want low sides, a flat surface, or did the outer edges really matter since they would likely be covered with buttercream icing or perhaps cut before layering?
- The last feature of importance would be whether electric crepe makers would give me the better crepe as opposed to a stovetop crepe pan, and which type could most depend on my heat source.
I chose a pan that has worked beautifully for me each and every time I make a crepe cake, however I would love to hear from you and which pan has been your chosen pan to work with.
Crepe Cake Creamy Filling Is Not Just An Icing
Unlike most any layered cake that gets a hefty spread of icing between the layers, the crepe cake layers need a very thin spread, and one that packs as much flavor into a thin spread as possible.
For my crepe cake, I’ve chosen one of my favorite creamy fillings, one I often use when filling eclairs or cream puffs.
Passion fruit, one of Paul Hollywood and Prue Leith’s favorite flavors is going to compliment these sweet potato crepes beautifully.
The flavor of passion fruit is almost more tart than a lemon, sweet and juicy like a peach and when using just the pulp from the fruit, the options are limitless.
How To Make A Crepe Cake
There are three stages to making this sweet potato crepe cake and each of them are rather quick to do and not as fussy as it may appear to be.
Crepes can be made in advance and stored in an airtight container until ready to assemble or made the same day.
Luscious passion fruit creamy pastry filling, as well, can be made in advance, stored in the fridge and brought to room temperature when ready to assemble.
Whipping up the cream frosting is quick, once the cream cheese and mascarpone are softened and the purple butterfly pea flower tea extract has steeped long enough to obtain the color desired, or simply add food coloring.
Crepe Batter
This batter comes together quickly in a food processor or a stand mixer, making it creamy working out the lumps quickly.
It does need to chill in the fridge for at least an hour before making the crepes, but that gives you time to make the filling.
As for the sweet potatoes; they can be steamed, baked or even leftovers from a previous meal, then simply whisked to a puree.
Making the crepes often has the same general understanding as making pancakes; the first crepe is often a throw away, so use that first crepe to taste in case you want to tweak anything about the batter.
Creamy Pastry Filling
And by pastry filling, I mean that this is not like the icing you might schmear between layers of a cake, this pastry cream is one I often use for the filling on eclairs because a sprinkle of gelatin in the cream offers more substance as the layers of cream are spread thin between each crepe.
Once the gelatin is dissolved in a small cup of the passion fruit pulp, everything whisks together fast in a blender or food processor and placed into the fridge until ready to use.
Cream Frosting
Much like the ease of mixing the crepe batter and filling, the cream frosting also whips together quickly with a softened mascarpone and cream cheese instead of butter, lots of icing sugar, whipping cream and one added element to give the frosting natural color.
Butterfly Pea flower tea or powder adds the beautiful purple color to the frosting naturally. Without any acidity in the frosting the color will look more blue or with a drop of lemon juice or the acidity in the cream cheese, the frosting turns purple.
If using the tea, simply steep it in the cream until the cream extracts its color, or add the powder to the whipped cream mix.
For just a bit more razzle-dazzle in the icing, remember I created this recipe to wow Paul Hollywood, a sprinkle of edible fairy dust for an added color and sheen.
A chiffonade of rose petals would certainly make this purple sweet potato crepe cake a winner for any celebration!
Equipment Needed
- Measuring tools
- Stand mixer or food processor
- 8-9 inch crepe pan, or 10-inch for a larger cake – This Eslite Life crepe pan with spreader and nonstick ceramic flat skillet is the one I chose, 2 pans in fact and the crepes cooked in about a minute each. Perfect crepe with each one!
- Thin spatula or fine kitchen tweezers for lifting and turning the paper-thin crepes while cooking.
- Basting brush to brush a thin coat of melted butter over the crepe pan.
- Icing spatula for spreading a thin layer of cream between the crepes and a final spread of icing across the finished cake.
Ingredients Needed
- All purpose flour – preferably one with higher protein as they are the building block of gluten for a stronger crepe. My preference is King Arthur Flour.
- Cinnamon – powdered or freshly grated.
- Nutmeg – freshly grated or powdered.
- Sweet potatoes, either purple or orange, depending on the color you are after.
- Salt – fine salt crystals.
- Whole milk – while a milk alternative could be used, there is still butter (cream), in the recipe so it is best to stick with pure whole milk.
- Eggs – large eggs work best for this recipe.
- Unsalted butter – there really is no reason to use salted butter, especially when we usually add our own salt. Salt was originally used as a preservative when making fresh butter when there was no refrigeration.
- Granulated cane sugar – or caster sugar, which is simply your everyday sugar put into the food processor to grind it finer.
- Vanilla – either store bought or make your own with fresh vanilla pods and a jar with either bourbon or rum in it to extract the flavor of the vanilla.
- Heavy cream – good quality organic heavy cream without added thickeners.
- Passion fruit pulp – adds a beautiful tart balance to the sweet potato crepe.
- Unflavored gelatin
- Mascarpone or Cream cheese – either works for the texture however my preference is always mascarpone because it has a mildly sweet, almost nutty flavor.
- Powdered sugar
- Butterfly pea flower powder or tea for natural food coloring and subtle flavor (optional).
- Edible purple glitter (optional)
Sweet Potato Crepe Cake with Passion Fruit Cream Filling
Equipment
- 8 inch crepe pan 2 pans for faster preparation
- thin spatula
- spreading knife
Ingredients
- Sweet Potato Crepe Recipe
- 2 1/2 cups All purpose flour
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 1/3 cups Sweet potato puree purple or orange, steamed or baked
- 1/2 tsp Salt
- 2 3/4 cups Whole milk
- 4 Large eggs room temperature
- 6 tbsp Unsalted butter melted, cooled
- 2 tbsp Granulated sugar
- 1 tsp Vanilla
- Passion Fruit Pastry Cream Filling
- 1 1/2 cups Heavy cream
- 1 cup Granulated sugar
- 14 oz Passion fruit frozen pulp thawed
- 1 1/2 tsp Gelatin powder unflavored
- pinch salt
- Whipped Cream Frosting
- 1 1/2 cup Mascarpone or cream cheese softened
- 2 cups Powdered sugar
- 2 cups Heavy whipping cream more or less as needed
- 1 tbsp Butterfly pea flower powder optional for purple icing
- 1 tbsp Edible purple glitter optional
Instructions
- Crepes – In the bowl of a stand mixer fitted with a whisk attachment, whisk the eggs, sugar, sweet potato puree and vanilla until creamy in texture. Add the flour, cinnamon, nutmeg and salt. Mix until the wet and dry ingredients are blended. Slowly whisk in 4 tablespoons of melted butter followed by the milk and mix until well combined with no lumps. Refrigerate the batter for 1 hour before making the crepes.
- Once ready, place an 8 inch crepe pan or regular non-stick pan over a medium heat until the pan is heated. With a pastry brush, brush with a little butter.With a little less than 1/4 cup crepe batter, while lifting up the heated pan, pour batter into the centre of the pan while turning in circular motion quickly to spread the batter to the edges of the pan.
- Allow to cook for about 30-45 seconds on the first side or until you can see the edges begin to get dry and slightly golden brown. With a thin spatula carefully slide it underneath and turn the crepe over to cook the second side, about 15-20 seconds. Remove and place onto a wire rack until it cools slightly then transfer to piece of parchment paper. Repeat the above steps until all the crepes are done. You should end up with about 12 crepes and the crepes should have an eggy, gummy-like texture. Once slightly cooled they will not stick together, so they can be stacked, wrapped and stored until ready to use.
- Passion Fruit Pastry Cream Filling – Once the passion fruit pulp is thawed, puree it in a blender or food processor and transfer to a medium size bowl.
- In a small cup, dissolve gelatin in a little of the passion fruit pulp, or ¼ cup water.In a small saucepan, heat the cream until it begins to form bubbles on the sides of the pot. Pour the sugar into the heated cream and stir until it dissolves. With an electric hand mixer, whisk the heated sweet cream into the bowl of passion fruit puree, along with the dissolved gelatin. Whisk until creamy. Place plastic wrap over the bowl touching the top of the cream, so as not to form a film, and allow it to thicken just a little in the refrigerator.
- Frosting – Warm 1/4 cup of the whipping cream, place the butterfly pea flower powder in the cream to dissolve. *Food coloring can be used instead.
- In a large bowl, combine the mascarpone, cream cheese and powdered sugar. Using a hand or stand mixer, mix on a low speed until blended together. Slowly whisk in the purple cream, followed by the remaining whipping cream. Turn on high speed and whisk until light and creamy. If using edible glitter, it can be added to the frosting now. It gives a sparkle effect to the frosting.
- Assembly – Place a crepe down onto a serving plate or cake stand, and evenly spread a thin layer of cream filling. The layer of cream should be thin, but not thin enough that you can see the crepe underneath.Place another crepe on top and repeat the process until all the crepes are finished.
- If a smooth clean finish is desired for the sides of the cake, a serrated knife can be used to trim any rough edges.
- Spread the frosting evenly across the top of the cake and around the sides until desired smoothness is obtained.
Video
Notes
- When serving, use a serrated knife to cut the cake, wiping the knife in between every slice. If refrigerating the cake, place into an airtight container otherwise it may dry out.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.