Peaches and Cream Crepe Cake |


  • Author: Rebecca Blackwell
  • Yield: 30


  • 3 cups unbleached, all-purpose flour
  • 1/2 tsp salt
  • 4 tbsp granulated sugar
  • 8 large eggs
  • 2 sticks butter, melted and cooled to room temperature
  • 5 cups whole milk


  1. In a large bowl, mix the flour, salt and sugar with a wire whisk until combined.
  2. Add the eggs to the flour mixture and mix to form a paste.
  3. Add the milk and butter slowly in two additions: Add half the milk slowly, whisking constantly to prevent large lumps from forming. Then add the butter slowly, whisking constantly. Then whisk in the rest of the milk.
  4. Pour the crepe batter into a bowl, cover and refrigerate for at least 4 hours, or overnight.

*The batter will keep in the refrigerator for up to 3 days.

  1. To cook the crepes, heat a teaspoon or two of butter in a 10-inch non-stick skillet over medium heat. (I like to use clarified butter because it won’t burn, but regular butter works too. Just wipe the skillet with a paper towel in between crepes to remove butter that is starting to brown.)
  2. Pour in 1/2 cup of crepe batter into the center of the pan. The batter will spread out into a disk.
  3. Cook the crepe until the bottom is golden brown and the batter looks semi-set, about 1½ minutes. Lift the edges of the crepe with a spatula and flip. Cook until the other side is a light golden brown and flip out onto a plate to cool. Repeat with the remaining batter.