Traditional cheese blintzes are given a makeover & assembled into this beautiful & delicious crepe cake. Perfect with fresh fruit for a springtime dessert.
Which is your favourite Shavuot dessert? Cheesecake? Strudel? Mine has to be cheese blintzes – transparently-thin golden pancakes wrapped around a sweet cream cheese filling. Yum! Best served with apple sauce and a dollop of sour cream on the side…
Anyway, as much as I love them, they can be a bit fiddly and time consuming to make – all the filling, rolling, frying a second time etc etc. So in the name of efficiency I decided to combine the pancakes and the filling into a beautiful stacked crepe cake instead. I know! Genius!
(I’m pretty sure I’m not the first person to have thought of this.)
This is a great recipe because you can make the crepes and the filling in advance. Then, assemble into a crepe cake when you have a few minutes free and pop it into the fridge till you need it. This crepe cake is actually better if you make it in advance and give it some time to ‘set’ before serving.
It’s also a fantastically easy ‘cheat’s’ recipe, as you can simply buy a pack of ready made crepes and then just make the filling (takes 20 seconds) and do the assembly yourself. I’m pretty sure it will taste just as good. Dust with icing sugar for a proper homemade look ?.
Kipper, who is not normally a huge fan of cheese blintzes, adored this crepe cake, so it’s possible that it’s a more child-friendly arrangement of the same ingredients. Who knows? She got the last piece in her lunchbox as a treat – lucky girl!
Fresh fruit FTW!
We had ours with some fresh blueberries and it was delicious, but the traditional accompaniments of apple sauce and sour cream would also be great. Or anything fresh and fruity. I think I’ll try it with strawberries next time. Yum.
Finally, this cake was made with around 12 crepe layers, but if you want a really tall cake, simply double the recipe and stack up 24 crepes for a towering cheese blintz crepe cake extravaganza!
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Cheese blintz crepe cake
For the crepes
- 125 g plain flour (1 cup)
- 2 eggs
- 225 ml milk (1 cup)
- 1 tbsp vegetable oil or melted butter
- 1/4 tsp vanilla extract
- pinch salt
- Butter or oil for frying
For the filling
- 170 g tub of cream cheese
- 3 tbsp natural yogurt
- 50 g icing sugar
- Few drops vanilla extract (optional)
- Fresh blueberries (optional)
- Icing (powdered) sugar (optional)
To make the crepes
- Put the flour into a large jug. Add the eggs, milk, oil, vanilla and salt and whisk well to give a smooth batter - alternatively use a stick blender till everything is smooth and well combined.
- Set aside to stand for at least 10 minutes.
- Heat a heavy based 20cm (8-inch) frying pan over a medium-high flame. Lightly grease the pan by sweeping an oiled piece of kitchen paper over the surface.
- Add around 100ml batter to the pan, quickly tilting the pan and swirling the batter over the hot surface to create a crepe. Cook for 30-45 seconds until the top of the pancake appears dry and the edges are just starting to brown and lift away from the pan. Slide a spatula under the crepe and flip it over. Cook the second side for 20-30 seconds, then remove the crepe from the pan and allow to cool.
- Continue making crepes in this way until all the batter is used up. You should make 10-12 crepes.
To make the filling
- Combine all the filling ingredients and beat until smooth. Cover and refrigerate until ready to assemble the crepe cake.
To assemble the cake
- Place the first crepe on a serving plate. Add 1-1.5 tbsp filling and spread evenly over the crepe.
- Place a second crepe on top. Add another 1-1.5 tbsp filling and spread over. If the crepes are slightly thicker in the centre, put more filling around the edges to compensate and make the cake even.
- Continue adding crepes and filling in this way until all the crepes are used up. The top layer should be a crepe.
- Decorate with blueberries and dust with icing sugar, if desired. Chill in the fridge until ready to serve.