Sweet Crepes
Thin crepes you can make at home — chocolate hazelnut crepes, banana crepes, Thai tea crepe cake, matcha crepes — for slow weekend mornings or an easy dessert.
★ dessert
dessertThai Tea Crepe Cake
A rich and flavorful crepe cake infused with strong Thai tea and layered with mascarpone cream.
SummerSong SongIngredients
- 200g Thai tea (brewed and mixed with evaporated milk)
- 2 Eggs
- 20g Sugar
- 65g Cake flour
- 200g Heavy cream
- 100g Mascarpone cheese
- 50g Sugar (for cream)
- to taste Extract of your choice (e.g., orange extract)
Instructions
- 1Prepare the Thai tea mixture by brewing Thai tea for 10 minutes, then mixing with evaporated milk. Chill before use.
- 2Make the crepes: In a bowl, whisk eggs and sugar. Add the brewed Thai tea mixture. Gradually add cake flour and mix until smooth.
- 3Cook the crepes: Heat a non-stick pan over medium to low heat. Pour a thin layer of batter and cook until set. Repeat to make approximately 20 crepes for a 4-inch cake.
- 4Prepare the mascarpone cream: In a bowl, whip heavy cream until soft peaks form. Add mascarpone, sugar, and extract, and whip until smooth and fluffy.
- 5Assemble the cake: Place a crepe on a serving plate, spread a layer of mascarpone cream, and repeat with remaining crepes and cream layers.
- 6Refrigerate the assembled cake for at least 1 hour before serving.
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Open in Pepper →Thin Batter, Hot Pan, Sweet Filling
Crepes look fancy but they come from flour, eggs, and milk — things already in the kitchen. Once you get the first one out of the pan (and the first one is always ugly), the rest go fast.
Cooks on Pepper reach for this collection on slow Saturday mornings, for birthday breakfasts, and for the nights when dinner was plain and everybody still wants something sweet.
Every recipe here is a crepe worth making: Chocolate Nutella Crepes, The Best Homemade Crepes, Banana Nutella Crepes, Easy Crepes with a cream cheese filling, matcha crepes, and a stacked Thai Tea Crepe Cake when you want to show off.
Quick Tips
- 1
Rest the batter first
Let the batter sit 30 minutes in the fridge so the flour hydrates and the bubbles settle. The crepes tear less and cook more evenly.
- 2
Blend out the lumps
Whisk hard for 1 to 2 minutes, or run the batter through a blender for 20 seconds. Lumpy batter leaves thick spots that stay raw.
- 3
Swirl off the heat
Lift the pan, pour about 1/4 cup of batter in the center, and tilt in a circle before setting it back down. It spreads thin without setting too soon.
- 4
Stack them with paper
Slide finished crepes onto a plate with parchment or wax paper between each one, up to 15 high, so they stay soft and pull apart easy.
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