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Joanna Gaines's Crepe Cake

Crêpes Cake

byJoanna Gaines
Total 6 hours and 20 minutes (includes resting and chilling times)
Active 80 mins
Makes 12 servings
  • 4 cups all-purpose flour
  • 4 cups whole milk, at room temperature
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 8 large eggs, at room temperature
  • Cooking spray
  • One 8-ounce block cream cheese, at room temperature
  • 3 cups heavy cream
  • 1 cup sour cream
  • 1/2 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 4 cups thinly sliced strawberries, plus 7 small strawberries, halved, for garnish
  • One 26.5-ounce jar chocolate-hazelnut spread
  • Powdered sugar, for garnish
  • Whipped cream, for garnish
  • Shaved dark chocolate, for garnish
    1. To make the crêpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours.
    2. Heat an 8-inch crêpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crêpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crêpe is lightly browned. Using a spatula, carefully flip the crêpe to cook the other side, about 30 seconds. Slide the crêpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crêpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crêpes are browning too quickly, reduce heat to medium.
    3. To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight).
    4. To make the cake: On a platter, place one crêpe and spread with a generous 1/4 cup of the frosting. Top with a crêpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crêpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours.
    5. To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice.