Crepe Cake

Crepe Cake

You don’t need any fancy equipment for homemade crepes, just any blender to whirl the ingredients together and a good non-stick 9″ pan. I also suggest a thin edge spatula to easily flip over the crepes. I’ve been using this method of making crepes for years and I will never get tired of this recipe!



  • 1 jar Jubli Cocoa Sesame Spread

For the Crepes (makes 15)

  • 4 large eggs
  • 1 1/2 cup milk
  • 1 cup water
  • 2 cup flour
  • 6 tablespoons melted butter
  • Butter, for coating the pan


  1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove it to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Assembling the Crepe Cake

  1. Place first crepe layer onto serving platter and spread about 2 Tbsp of Jubli between each crepe layer, totaling 15 layers of crepes and 15 layers of Jubli.
  2. Refrigerate cake for at least 6 hrs or until Jubli has firmed up (can be made 2 days ahead) - it will be much easier to slice after refrigeration and won't slide apart. To serve, dust with powdered sugar if desired and top with fresh berries.