Vanilla Crepe Cake

This Vanilla Crepe Cake is just the thing you need to impress everyone #HappyCookingToYou #Rafhan #FoodFusion

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For Crepes:

  • Doodh (Milk) 2 Cups (room temperature)
  • Maida (All-purpose flour) sifted 2 Cups
  • Anday (Eggs) 6 (room temperature)
  • Warm water 1 Cup
  • Makhan (Butter) melted ¼ Cup
  • Vanilla essence ½ tsp
  • Sugar 1/3 cup
  • Namak (Salt) ½ tsp

For Custard Filling:

  • Doodh (Milk) 2 Cups
  • Anday ki zardi (Egg yolks) 3
  • Doodh (Milk) ½ Cup
  • Sugar ½ Cup
  • Vanilla essence 1 tsp
  • Rafhan Vanilla custard powder 5 tbs
  • Makhan (Butter) salted 2 & ½ tbs


For Crepes:

In a blender jug,add milk,all-purpose flour,eggs,warm water,butter,vanilla essence,sugar,salt & blend until well combined.

Grease 8” inch frying pan with cooking oil,pour ½ Cup of prepared batter,spread evenly and cook on medium low flame until golden brown (1 minute each side).

Remove from frying pan and place the crepe on a kitchen towel so that it will not stick & allow the layers to cool down completely at room temperature before stacking them (makes 15).

For Custard Filling:

In a saucepan,add milk & bring it to boil.

In a bowl,add egg yolks,milk,sugar,vanilla essence,custard powder & whisk well.

With the help of ladle,add ½ Cup of boiling milk in the bowl & whisk well.

Now add the custard mixture in boiling milk and cook until thickens while whisk continuously.

Now strain the custard mixture.

Add butter,whisk until well combined and wrap the filling with cling film in a way that cling film should touch the surface of custard mixture and refrigerate for 1 hour.


Place the first layer on a cake platter then add & spread custard filling over it.

Now add the second layer and spread custard filling over it & repeat the procedure for all the layers (15 layers are enough to make 1 crepe cake).

Spread the custard filling over the last layer and refrigerate the cake for at least 4-6 hours.

Garnish with strawberries & serve!

Recipe By: Seema Hanif

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