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October 21, 2020

Crépe Cake with Caramelized Apples and Salted Caramel

Posted on June 20, 2016 by in baked goods

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Crépe Cake

Crépe cake was quite a challenge to make, not because of the technique or the ingredients, but because it was so damn difficult to bake enough pancakes for the cake before it got snatched by the kids.

Crépe cake is something I have been wanting to try for such a long time. Last week, while the children were still at school, I baked pancakes one morning and as the pile of pancakes grew, so did my enthusiasm to try Crépe cake.

Crépe Cake

There are so many varieties and  flavors on the internet, you can just hop over to Pinterest and drool along with me…… I wanted to incorporate the flavors of winter desserts in my cake. Two desserts that to me are synonymous to winter are milk tart and apple tart. So I went for a silky Crème pâtissière filling with caramelized apple slices and drizzles of salted caramel just before serving. What a dramatic dessert, my family loved it. Now that I have mastered the art of making a crépe cake, I cannot wait to start playing with other flavor combinations. Berries and cream, red velvet, lemon curd, coconut, just thinking about it, makes me want to jump in and start baking.

Crépe Cake

Crépe Cake with Caramelized Apples and Salted Caramel

makes 1 cake


4 eggs, I use jumbo
1,25 liter water
50 ml vinegar
250 ml vegetable oil
5 ml bicarb
20 ml baking powder
4 x 250 ml cake flour


Place ALL the ingredients in a big 5 liter jug or bowl and use your stick blender and blitz the mixture until smooth. Rest the batter for about 10 minutes.
Heat pan and add a drop of oil when making first pancake. After that you will not need oil.
Bake all the pancakes and keep until needed.

Crème pâtissière


250 ml Faircape Eco-Fresh milk

50 g castor sugar

5 ml vanilla extract

2 ml salt

3 egg yolks

10 ml cornflour

10 ml flour


Pour the milk and vanilla into a small pot and bring to the boil. Mix the egg yolks, sugar, cornflour and flour until smooth. When the milk is just about to boil, add one third of the milk to the egg mixture and stir. Now add the egg mix to the milk in the pot. Stir until it thickens and cook for 1 minute. Place a piece of plastic wrap directly on the Crème pâtissière to prevent it from forming a skin while cooling down.

Caramelized Apples and Salted Caramel


4 Granny Smith apples – peeled and cut into slices

250 ml brown sugar

15 ml water

100 g butter

100 ml cream

sea salt flakes


Heat the sugar, water and butter slowly in a skillet until the sugar has melted. Add all the apples and stir through the caramel. Cook the apples for about 5 minutes. they must be golden in color, but not mushy. Remove the apples and reduce the sauce again to a syrup. Pour in all the cream, boil for 30 seconds and remove from the heat. Keep until you are ready to serve.

To assemble the Crépe Cake

Place a pancake in the bottom of your serving dish.Spread a thin layer of the Crème pâtissière over the entire pancake. Pack about 5 apple slices on top. Then place another pancake on the apples. Repeat the layers until all pancakes are done.

To make the apple decorations.

Thinly slice the apples with a sharp knife or mandolin, dip in sugar syrup and bake in the oven until crispy and golden brown.

Crépe Cake

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