Since I was a kid pancakes or as we call it “Pfannkuchen” were among my favorite dishes. My mom normally made them on the weekends and we ate them rolled up with a mixture of cinnamon and sugar. So good! But times change so do habits – pancakes are not rolled up anymore but stacked ;) For breakfast 2-3 are probably fine but for a Tiramisu Crêpes Cake, you need some more :P

Even though I still love pancakes or respectively Pfannkuchen aka. Crêpes a lot, I am not making them that often anymore these days. Preparing the dough is not the problem here – it’s quite easy and with little helpers like federico from keeeper* for example, you don’t need much equipment. Just that little shaker and you’re good to go. No bowl or whisk needed. You add everything into the shaker and start a little shaking workout. That’s it ;) The one thing keeping me from making pancakes more often, is the fact that the whole kitchen and you and your clothes smell like frying fat for quite a while when you make a batch of pancakes. Me don’t like ;)

Fortunately there is someone in our household who does not care at all about that fact. That person also fries Spanish tortilla and croquetas like a pro. Some of the few occasions I let somebody else handle things in my kitchen :P

For the Tiramisu Crêpes Cake I did the frying job myself… and then opened the windows wide for a hour even though it was freezing outside ;) As mentioned at the beginning… some of the pancakes had to be eaten with cinnamon and sugar like back in the days – and they were still as delicious as I remembered ;))

If you are making a crêpes cake you should make sure the dough is not too thick. The dough is a bit different to a pancake batter cause you don’t want thick pancakes but thin crêpes, right? ;) So keep that in mind when preparing the dough.

Theoretically, you can use any kind of filling for a cake like this one here – buttercream, a cream made of cream cheese, chocolate ganache, Nutella… many options. I decided to prepare a mascarpone cream with typical tiramisu flavors – amaretto and espresso (powder). If you like the Italian classic, this might be something for you too!

Note: Let the cake sit in the fridge for some time after assembling – the cream can firm up a bit that way. If you serve the cake right away the chances are good the cream will spill out between the layers when cutting into the cake. We don’t want that, right? ;)

INGREDIENTS / ZUTATEN

For the crêpes:
1 2/3 cups (210g) all-purpose flour
1/4 cup (50g) sugar
1/4 tsp. salt
4 medium eggs
4 medium egg yolks
1/2 cup (120g) butter, melted and cooled
2 cups (480ml) milk (plus more if needed)
butter or oil for frying

For the mascarpone cream:
26.5 oz. (750g) mascarpone
7.5 oz. (200g) cream cheese
1 1/4 cups (190g) confectioners’ sugar
1 tsp. instant espresso powder
3-4 tbsp. amaretto

1.8 oz. (50g) cocoa powder

Für die Crêpes:
210g Mehl (Type 550)
50g Zucker
1/4 TL Salz
4 Eier (M)
4 Eigelb (M)
120g Butter, geschmolzen
480ml Milch (ggf. etwas mehr)
Butter oder Öl zum Anbraten

Für die Mascarpone Creme:
750g Mascarpone
200g Frischkäse
190g Puderzucker
1 TL Instant Espresso-Pulver
3-4 EL Amaretto

50g Kakao

DIRECTIONS / ZUBEREITUNG

1. Melt the butter and let cool again until only lukewarm. Set aside.

2. Add the flour, sugar, and salt to a large bowl and mix until well combined. Whisk the eggs and egg yolks in a separate bowl, then add to the bowl with the flour and mix until well combined. While still mixing, slowly add the melted and cooled butter and mix in. Add the milk gradually and mix until all is well combined. You want a not too thick batter (not as thick as American pancakes) – if the batter is too thick, add some more milk. Cover the bowl and set aside for about 30-45 minutes.

3. Heat up a special crêpe pan or a regular coated pan and add some butter or oil and let melt/heat up. Bake the crêpes on both sides – they should not be too thick and have a diameter of about 7 inches. The dough should be enough for 15-18 crêpes. Stack on a plate and place in the fridge for 1 hour.

4. While the crêpes are cooling down, prepare the cream by adding the mascarpone and cream cheese to a large bowl. Mix until light and fluffy and well combined. Add the confectioners’ sugar and instant espresso powder and mix in. Add the amaretto and mix in as well until all is well combined. Place in the fridge for about 30 minutes.

5. To assemble the cake, place the first crêpe on a serving plate and spread about 1 to 1 1/2 tablespoons of the cream on top to get a quite thin layer. Dust with some cocoa powder and place a second crêpe on top. Repeat until you get the hight you want for the cake – took about 15 crêpes for mine. Spread the remaining cream on top or fill it into a piping bag with a round tip and pipe little dollops on the cake. Place the cake once more in the fridge for about 30 minutes, then dust with cocoa powder and serve. Leftover cake can be stored in the fridge but should be covered. There might appear some liquid around the cake after a while but that is fine – just remove it and enjoy the rest of your cake ;)

1. Die Butter für den Teig schmelzen und abkühlen lassen, bis sie nur noch handwarm ist.

2. Das Mehl mit Zucker und Salz in einer großen Schüssel vermischen. Die Eier mit den Eigelben verquirlend und dann zur Schüssel mit dem Mehl dazugeben und verrühren. Unter ständigem Rühren die geschmolzene und abgekühlte Butter nach und nach dazugeben und unterrühren. Die Milch langsam dazugeben und weiterführen, bis ein dickflüssiger Teig entsteht. Sollte der Teig zu dickflüssig sein, noch etwas zusätzliche Milch dazugeben. Für 30-45 Minuten zu Seite stellen.

3. In einer Crêpe Pfanne (oder eine normale, beschichtete Pfanne) Butter oder Öl erhitzen und dann die Crêpes/Pfannkuchen ausbacken (beide Seiten anbraten). Die Crêpes sollten nicht zu dick sein und einen Durchmesser von etwa 18cm haben – der Teig sollte für 15-18 Crêpes ausreichen. Die Crêpes auf einem Teller stapeln und dann für etwa 1 Stunde in den Kühlschrank stellen.

4. Während die Crêpes abkühlen, die Creme vorbereiten und dafür den Mascarpone mit dem Frischkäse in einer großen Schüssel luftig aufschlagen. Puderzucker und Instant Espresso-Pulver dazugeben und unterrühren. Den Amaretto dazugeben und ebenfalls unterrühren, bis sich alles gut verbunden hat. Die Creme etwa 30 Minuten in den Kühlschrank stellen.

5. Zum Zusammenbau der Torte den ersten Crêpe auf eine Servierplatte legen und relativ dünn mit etwa 1 – 1 1/2 Esslöffeln Creme bestreichen. Die Cremeschicht mit etwas Kakao bestäuben und dann einen weiteren Crêpe auflegen und das Prozedere wiederholen bis die gewünschte Höhe erreicht ist – bei mir waren es 15 Crêpes. Mit der verbliebenen Mascarpone Creme den obersten Crêpe bestreichen oder in einen Spritzbeutel mit runder Tülle füllen und Tupfen aufspritzen. Die Torte noch einmal für etwa 30 Minuten in den Kühlschrank stellen und vor dem Servieren dann mit Kakao bestäuben. Reste können im Kühlschrank aufbewahrt werden, sollten aber abgedeckt werden. Es kann sein, dass dabei dann Flüssigkeit aus der Torte entweicht, aber das kann man einfach wegschütten.

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Here is a version of the recipe you can print easily.

Tiramisu Crêpe Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Bake to the roots
Prep Time: 60
Total Time: 150

Print Recipe

Description

Delicious tiramisu cake made with pancakes. Stack those pancakes high ;)

Ingredients

Scale

For the crêpes

1 2/3 cups (210g) all-purpose flour
1/4 cup (50g) sugar
1/4 tsp. salt
4 medium eggs
4 medium egg yolks
1/2 cup (120g) butter, melted and cooled
2 cups (480ml) milk (plus more if needed)
butter or oil for frying

For the mascarpone cream

26.5 oz. (750g) mascarpone
7.5 oz. (200g) cream cheese
1 1/4 cups (190g) confectioners’ sugar
1 tsp. instant espresso powder
3–4 tbsp. amaretto
1.8 oz. (50g) cocoa powder

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Instructions

Melt the butter and let cool again until only handwarm. Set aside.
Add the flour, sugar, and salt to a large bowl and mix until well combined. Whisk the eggs and egg yolks in a separate bowl, then add to the bowl with the flour and mix until well combined. While still mixing, slowly add the melted and cooled butter and mix in. Add the milk gradually and mix until all is well combined. You want a not too thick batter (not as thick as American pancakes) – if the batter is too thick, add some more milk. Cover the bowl and set aside for about 30-45 minutes.
Heat up a special crêpe pan or a regular coated pan and add some butter or oil and let melt/heat up. Bake the crêpes on both sides – they should not be too thick and have a diameter of about 7 inches. The dough should be enough for 15-18 crêpes. Stack on a plate and place in the fridge for 1 hour.
While the crêpes are cooling down, prepare the cream by adding the mascarpone and cream cheese to a large bowl. Mix until light and fluffy and well combined. Add the confectioners’ sugar and instant espresso powder and mix in. Add the amaretto and mix in as well until all is well combined. Place in the fridge for about 30 minutes.
To assemble the cake, place the first crêpe on a serving plate and spread about 1 to 1 1/2 tablespoons of the cream on top to get a quite thin layer. Dust with some cocoa powder and place a second crêpe on top. Repeat until you get the hight you want for the cake – took about 15 crêpes for mine. Spread the remaining cream on top or fill it into a piping bag with a round tip and pipe little dollops on the cake. Place the cake once more in the fridge for about 30 minutes, then dust with cocoa powder and serve. Leftover cake can be stored in the fridge but should be covered. There might appear some liquid around the cake after a while but that is fine – just remove it and enjoy the rest of your cake ;)

Notes

Enjoy baking!

Nutrition

Serving Size: 8

*I have partnered with keeeper to bring you this delicious cake. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)