A Cozy Chat About Tiramisu Crepe Cake

You ever get that itch for something fancy but not too fussy? That’s basically how I landed on this Tiramisu Crepe Cake idea. One Sunday, instead of wrangling everyone into making actual tiramisu (which, let’s be real, is a tidge dramatic for a regular weekend), I grabbed what was left in the fridge and started stacking crepes with a bit too much enthusiasm and a good cup of coffee. Does it look bakery-perfect? Eh, not always. But do people fight over the last sliver? Every single time—my uncle once snuck a slice out to his car for later. Shameless, honestly.

Why You’ll Love This (According to Me)

I make this when I want that wow-factor but my brain isn’t up for complicated baking gymnastics. My family absolutely goes crackers for this cake, especially because you get creamy, coffee-soaked layers without having to drag out the mixer and heat up the house. And here’s a little confession: crepe cakes are surprisingly forgiving—even if your crepes are a bit wonky or you stack ’em unevenly, the cream covers a multitude of sins. Plus, it’s one of those recipes that’s just as fun to eat as it is to make (most days, anyway—it did collapse a little once when I rushed the chilling… more on that below).

The Ingredients List (Swaps Welcome!)

For the crepes:

1 cup (125g) all-purpose flour (sometimes I swap in a little buckwheat if I’m feeling French, but not often because the kids are suspicious of “speckly pancakes”)
2 large eggs (my neighbor says farm eggs make a difference—I’ve never noticed but feel free!)
1 1/2 cups (360ml) milk (whole is fab, but honestly, I’ve used oat milk and it worked fine)
2 tbsp melted butter—or neutral oil if you’re out of butter
2 tbsp sugar (skip it if you must, it’ll still work)
Pinch of salt

For the tiramisu filling:

1 cup (240ml) strong brewed coffee (I let mine cool on the windowsill, which somehow always attracts cat hair, so cover it!)
250g mascarpone (cream cheese works in a pinch, but it’s not the same—I’ll be blunt)
1 cup heavy cream (double cream for the UK folks—okay, that digression was unplanned)
1/2 cup powdered sugar (sift it if you remember; I forget all the time and it’s never life or death)
1 tsp vanilla extract (or bourbon if you’re feeling cheeky)
Cocoa powder to dust, at the end
Optional: A splash of coffee liqueur—I won’t tell if you go heavy

How To Bring It All Together (Don’t Stress!)

Mix your crepe batter—whisk the flour, eggs, milk, butter, sugar, and salt till smooth. Sometimes I get lazy and blitz it in a blender, which is actually way easier. Let it rest for at least 20 minutes. Or, if you’re me, by the time you remember it, it’s probably rested enough.
Cook crepes in a nonstick pan over medium heat—just a dab of butter each time. You’re aiming for about 18-20 crepes. I once tried to make them too thick and ended up with a vaguely sad pancake stack; thin is better!
For the filling: Whip up heavy cream and sugar till you’ve got soft peaks, then fold in the mascarpone and vanilla. If you’re adding coffee liqueur, mix it in now. I usually sneak a taste at this point. Actually, it’s mandatory.
Brew your coffee strong—let it cool. You don’t want to melt your lovely cream. Dunk a pastry brush in the coffee and lightly brush each crepe before stacking (don’t flood them, though. That was my rookie mistake—soggy city!)
Layer it up: Crepe, brush of coffee, thin layer of cream, repeat. Do this dance til you run out of crepes or filling. Always top with a final smooth blanket of cream and a heroic dusting of cocoa powder.
Chill in the fridge for at least 3 hours (overnight is best, but who are we kidding?). It sets and slices so much better, but, also, patience isn’t my gifting so… sometimes I sneak an early piece.

Notes (Lessons Learned the Bumpy Way)

Crepe batter can sit in the fridge overnight—saves frantic morning whisking
If you run out of cream filling, just top the last crepe with a little sweetened whipped cream (I did this once and—gasp—a miracle, no one noticed)
Using instant coffee works in a pinch, but freshly brewed makes it worth the effort
If your cake leans like Pisa, gently press down as you build—just don’t squish it flat. Unless you’re into crepe-flavored lasagna, I guess

Variations (And a Near Disaster)

I tried a chocolate crepe version—too much of a good thing, honestly. It overpowered the coffee. Not recommended, unless you’re really desperate
Subbed espresso powder into the cream once. Tasted… interesting? But I think I prefer the classic separation of creamy-milky and sharp-coffee
Extra bold: orange zest in the filling. Kids were confused, but I kind of loved it

Equipment (But I Improvise All the Time)

Nonstick crepe pan (or really any frying pan, just keep it flat-ish)
Balloon whisk (forks work too, in a pinch)
Mixing bowls and a rubber spatula
An offset spatula helps for smoothing the cream—if not, just use the back of a spoon. That’s my weapon of choice 75% of the time.
Pastry brush (or try folding up a bit of kitchen paper—admittedly dodgy but it works for brushing the coffee)

How To Store It (If It Lasts That Long)

Pop any leftovers in the fridge, covered. They’re fine for up to two days, though honestly, in my house, it’s a bit of a miracle if there’s even a crumb left the next morning. The flavors actually meld overnight, so if it somehow hangs around, you’re winning.

How We Eat It (Serving Suggestions)

I slice it up and serve with a few berries on the side—sometimes strawberries but more often whatever’s lingering at the back of the fridge. My cousin claims it’s even better with a scoop of gelato, though that’s pushing things into “birthday treat” territory. Oh, and a hot cup of coffee, of course. That’s basically non-negotiable in our family.

If I Could Do It Again (Pro Tips, Learned the Hard Way)

I once tried stacking the warm crepes straight from the pan—don’t do that. The filling just slid off and made a (delicious) mess.
Let your cake chill fully if you want neat slices. I rushed it for a dinner party and—well, let’s just say more was eaten with spoons than forks that day
Dusting cocoa on top just before serving keeps it looking sharp. I’ve done it hours ahead and it gets all weirdly blotchy

FAQ: Real Qs I’ve Actually Heard

Can I make this ahead? Oh yes—and honestly, I think it tastes better the next day. Just cover it well in the fridge.
Is there a shortcut for making so many crepes? Why yes—make ‘em a day ahead and stack with parchment, or buy pre-made crepes (no judgement). Look, life gets busy.
Can I freeze it? Well, technically, yes—though when I tried, the cream turned kinda grainy. Not my favorite texture, so I wouldn’t do it unless you have truly no other options.
What’s the best coffee to use? Basically whatever you like to drink—though I once used instant from a hotel packet and it, er, did not impress. I use a moka pot at home, or check out Stumptown for seriously good beans.
It looks wobbly when stacked—is that normal? Oh totally. It firms up after chilling. If not, shove a couple of toothpicks in the side, cover loosely, and cross your fingers. Seriously.
Where did you learn this recipe? Honestly, a jumble of internet gems—this Serious Eats guide got me started. Then I abandoned their rules for chaos and more coffee.
Can I make it without mascarpone? Cream cheese works if you must, though purists might shout. I tried Greek yogurt once in an emergency—don’t do that.

One last meander (this is sort of off-topic, but it comforts me): when I made this cake for my friend’s birthday, her dog stole a leftover crepe. So if you’ve got pets, guard those pancakes—consider it crucial kitchen advice. Happy crepe stacking!

Tiramisu Crepe Cake