Tiramisu Crêpe Cake


Serves 10

Difficulty : easy
Price : medium

Preparation time : 25 min
+ 1 hour resting time
Cooking time : 35 min

Crêpe Batter
  • 80 g butter
  • 400 g T45 flour
  • 25 g sugar
  • 2 pinches of salt (2 g)
  • 4 large eggs or 5 medium eggs
  • 800 ml milk
  • Sunflower oil for the pan

Tiramisu Cream
  • 2 sheets of gelatin
  • 70ml espresso (70 g)
  • 750 g mascarpone
  • 310 g liquid whole cream
  • 125 g sugar

  • 1-2 tbsps unsweetened cocoa)


Crêpe Batter
Gently melt the butter.
In a large mixing bowl, or in the bowl of your stand mixer, pour in the powders (flour, salt, sugar).
Add the eggs and whisk until smooth.
Gradually add the milk while whisking. The first half of the milk should be incorporated little by little to avoid lumps.
To finish, add the melted butter and mix.
Leave the batter to stand for 1 hr in the fridge.
Heat the pan with a little oil then pour in a ladle of batter. Brown and flip the pancake.
Continue like this until all the pancake batter is used.
Set aside until cool.

Tiramisu Cream
Put the 2 sheets of gelatin in cold water to soften them.
Make your espresso.
Add the softened gelatine sheets, mix.
Put the mascarpone in a mixing bowl and whisk until it softens.
Add the cooled coffee (whisk it if it has started to congeal).
Whisk together.
Leave in the fridge.
Whip the cream, adding the sugar little by little, when the cream begins to thicken.
Gently fold the whipped cream into the mascarpone mixture using a spatula.

Place the first pancake on your serving dish.
Add a tablespoon of tiramisu cream and spread with a small offset spatula.
Place a pancake on top and spread a tablespoon of tiramisu cream on top.
Repeat this until all the pancakes are used.
Pipe the rest of the tiramisu cream on top of your cake.
Refrigerate until it's time to serve.
Before serving, sprinkle with cocoa powder.

The result


Emmanuelle, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.


She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.


Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking..

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