Belly Full · by Jess Rice
Crepe Cake
NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 40%
CARBS 50G41% OF CAL
3G FIBER20G OTHER26G TOTAL SUGAR
FAT 25G46% OF CAL
14G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Elegant layered crepe cake with fluffy raspberry cream filling made from scratch. A make-ahead dessert or brunch treat that's beautiful and impressive.
dessertamericanbaked good🥣 mixer🍳 skilletvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 8 tablespoons unsalted butter (optional, divided for the pan)
- 8 ounces cream cheese (room temperature)
- 2 tablespoons raspberry jam ((plus extra if you want to decorate the top with it))
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 7 raspberries
At a glance
PER SERVING · TIME 60M
CAL 24%·PRO 40%
CARBS 50G41% OF CAL
3G FIBER20G OTHER26G TOTAL SUGAR
FAT 25G46% OF CAL
14G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 441mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 145mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.