Crepe Cake

By: Pixie Sevilla-Santos


This recipe may seem intimidating but it will make a lasting impression. It is rich in color, rich in flavor, and—here’s the best part—zero in guilt!


Yield 3 cakes  Prep Time 2 hours


For the crepe
6 eggs
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups fresh milk
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup fresh milk (optional)

For the filling
1 small can of peach halves, drained
1/4 kilo strawberries
3 kiwis, peeled and sliced into quarters
2 bananas, peeled and sliced into rounds
3 cups whipped cream


1  In a bowl, beat eggs well.

2  In another bowl, mix together flour, sugar, and salt. Add this into the beaten eggs while continuously whisking the mixture.

3  In another bowl, combine milk, melted butter, and vanilla. Add this into the beating mixture as well.

4  Combine the ingredients well then cover the bowl with plastic wrap. Refrigerate for 30 minutes.

5  Get a nonstick pan and grease lightly. Place 1/4 cup of the chilled batter and swirl it around in the pan until you form a thin skin. When the crepe’s color becomes dull, flip the crepe over and cook for 1 second then take it out from the pan and set aside. Repeat with the remaining batter to make more crepes.

6  To assemble cake, place a piece of crepe on a cake platter. Spread a little whipped cream then place bananas on top.

7  Place another layer of crepe then spread cream again and top with another kind of fruit. Repeat with the other fruits, finishing with a layer of crepes.

8  Chill until ready to be eaten.

Whipping tip Whipped cream is whipping cream that’s already been whipped. If you can’t find the whipped stuff, simply take regular all-purpose cream and whip until stiff.