Joanna Gaines Crepe Cake​

This delicious crepe cake inspired by Joanna Gaines is the perfect combination of creamy layers, fresh strawberries, and rich chocolate-hazelnut spread. It’s a show-stopping dessert that’s surprisingly simple to make using everyday ingredients. Whether for a special occasion or a weekend treat, this flexible recipe is sure to impress with its delicate crêpes and luscious frosting.

Recipe Ingredients:

Crêpes

• 4 cups all-purpose flour
• 4 cups whole milk, at room temperature
• 12 tablespoons (1 1/2 sticks) unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 8 large eggs, at room temperature
• Cooking spray

Frosting

• One 8-ounce block cream cheese, at room temperature
• 3 cups heavy cream
• 1 cup sour cream
• 1/2 cup powdered sugar
• 2 teaspoons pure vanilla extract

Cake

• 4 cups thinly sliced strawberries, plus 7 small strawberries, halved, for garnish
• One 26.5-ounce jar chocolate-hazelnut spread
• Powdered sugar, for garnish
• Whipped cream, for garnish
• Shaved dark chocolate, for garnish

How To Make Crepe Cake​ Recipe?

1. Prepare the crêpe batter: Combine flour, milk, butter, sugar, vanilla, and salt in a blender and blend until smooth. Add eggs and blend again until the mixture is silky, about 1 minute. Chill batter for at least 1 hour, up to 24 hours.
2. Cook the crêpes: Heat an 8-inch crêpe pan or 10-inch skillet over medium-high heat and lightly grease with cooking spray. Stir the chilled batter, pour 60ml / 1/4 cup into the pan, and tilt to evenly coat. Cook for 30 seconds per side until lightly browned. Cool completely on a plate before transferring to a clean, dry surface. Repeat until all batter is used.
3. Make the frosting: In a chilled mixer bowl, beat the cream cheese on medium speed until smooth. Switch to a whisk attachment, add heavy cream, sour cream, powdered sugar, and vanilla, and whip until soft peaks form.
4. Assemble the cake: Place one crêpe on a platter, spread with 60ml / 1/4 cup frosting, top with another crêpe, and spread with 60ml / 1/4 cup chocolate-hazelnut spread. Add a layer of sliced strawberries. Repeat the layers of crêpes, frosting, chocolate spread, and strawberries until all ingredients are used. Cover and refrigerate for at least 4 hours.
5. Serve the cake: Sprinkle the top with powdered sugar, garnish with whipped cream, halved strawberries, and shaved chocolate. Slice with a serrated knife and serve chilled.

Recipe Tips:

• Chill the batter for perfect crêpes: Let the crêpe batter rest in the fridge for at least 1 hour. This helps the flour fully hydrate, making the crêpes tender and easier to cook.
• Keep the pan at the right temperature: Use medium-high heat for an even cook, but reduce to medium if crêpes brown too quickly. A consistent temperature is key to golden, delicate crêpes.
• Use a light hand with spreading: Whether it’s frosting, chocolate-hazelnut spread, or strawberries, keep layers thin and even for a stable, visually stunning cake.
• Refrigerate the cake before serving: Let the assembled cake chill for at least 4 hours. This firms up the layers and makes slicing clean and easy.
• Use a serrated knife to slice: A serrated knife will cut through the delicate layers without squishing them, giving you neat and perfect slices every time.

How To Store Leftovers?

First, let the leftover crepe cake cool to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.

Nutrition Facts

• Calories: 262
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 87mg
• Sodium: 100mg
• Potassium: 144mg
• Total Carbohydrate: 20g
• Dietary Fiber: 0.2g
• Sugars: 15g
• Protein: 5g

Check out More Recipes:

• Joanna Gaines Cola Cake​
• Joanna Gaines Chocolate Pie​
• Joanna Gaines Tiramisu​
• Joanna Gaines Snickerdoodle Coffee​