Delight in the luxurious experience of a crepe cake, layered with smooth vanilla bean pastry cream. Each layer unfolds a delicate texture and rich vanilla flavor, creating a decadent symphony for the taste buds. Topped with fresh strawberries and a mint garnish, this culinary masterpiece is sure to impress!

Bon Appetit! 


4 cups (480g) all-purpose flour
⅓ cup (75g) granulated sugar
1 teaspoon sea salt
3 cups (680g) whole milk
1 teaspoon vanilla extract
8 large eggs
8 tablespoons (113g) unsalted butter, melted
Additional unsalted butter, melted, for greasing the pan
Vanilla Pastry Cream
2 ¼ cup (500g) whole milk
¾ cup (125g) granulated sugar
4 tablespoons (50g) unsalted butter
½ teaspoon vanilla bean paste
½ cup (120g) egg yolks
⅓ cup (50g) cornstarch
Strawberries, halved, for garnish
Fresh mint, for garnish


1. Pastry Cream. Combine the milk, half of the sugar, vanilla bean paste, and unsalted butter in the saucepan over medium heat. In a mixing bowl, whisk together egg yolks with the remaining sugar. Add the cornstarch and whisk until smooth or until there are no lumps.

2. Once the milk comes to a simmer, turn off the heat and temper one-third of the warm milk into the egg mixture while whisking at the same time. Then turn the stove back on to medium heat and bring the milk to a simmer. Strain the egg mixture into a small bowl before cooling. Cover with plastic wrap and keep refrigerated until needed.

3. Crêpe Batter. Combine the flour, sugar and salt in a mixing bowl. In another, smaller bowl, beat together the milk, vanilla extract and eggs. Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until fairly smooth; a few lumps can remain, then stir in the melted butter.

4. Brush melted butter over a MINERAL B Carbon Steel Crêpe Pan and heat over medium heat. Pour a scant 1/3 cup of batter into the bottom of the pan. Use your B BOIS Crepe Spreader to evenly spread the batter into a circle, covering the bottom of the pan.

5. Cook until the bottom of the crepe begins to brown and you can slide your Crepe Spatula under it. The top of the crêpe will go wet to opaque. Cook briefly on the other side, just until set, and place on a warm plate. Cover until the remaining crêpes are cooked.

6. Assembly. Stack 3 crêpes on a serving plate and spread with 2 tablespoons of pastry cream. Continue to layer a single crêpe and 2 tablespoons of filling until you are nearly out of crêpes. For stability, occasionally layer two or three crêpes instead of one single crêpe. Top with berries and mint and garnish with a dusting of powdered sugar.


Cookware used in this recipe

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