Crêpe Suzette Crêpe Cake

Ooooh la la!! This is my Pièce de résistance!!  Crêpe Suzette Crêpe Cake. All 40 layers of it.

Crepes Suzette Crepe Cake SummerinParis 5 Crêpe Suzette Crêpe Cake

Actually. This is my piece of not resistance. I just couldn’t resist it!  I ate it. And it was Très bien!!

Crepe Suzette Crepe Cake 12 Crêpe Suzette Crêpe Cake

40 layers of  crêpe goodness. I know I am crazy and really didn’t need to make it 40 layers. But, I wanted to. I have always wanted to make a crêpe cake, and now I have. Honestly it wasn’t that hard. Just a little time consuming making all the crêpes. I love crêpes. They are so light and delicate and the flavor and filling combinations are endless! And since I wanted to make a crêpe cake, why not make it something fun and very French such as Crêpe Suzette.  I love the vanilla and orange combination in this dessert with addition of Grand Marnier makes it extra yummy. The traditional Crêpe Suzette is served flambe and with a scoop of vanilla ice cream. Yum!  For ice cream, not the fire.

Crepe Suzette Crepe Cake 5 Crêpe Suzette Crêpe Cake

I didn’t set this on fire like tradional Crepe Suzette. Mainly because I don’ trust myself and would probably catch way too much on fire, and second knowing my camera and its limited capabilities I would totally miss photographing the flame. So I played it safe, for this time.  But maybe one day I set a cake on fire. Outside. For the blog. And Science. And Funsies.

Crepe Suzette Crepe Cake 3 Crêpe Suzette Crêpe Cake

I also didn’t serve it with ice cream. Mainly because ice cream is tough to photograph in the Vegas summer heat and I don’t want to see my utility bill for keeping my house cold enough to shoot ice cream pics. Instead I layered each crepe with a vanilla pastry cream- whipped cream mixture. So so good!!  It makes the crepe layers take on a custard like consistency. Ahhhhmazing

Crepe Suzette Crepe Cake 10 Crêpe Suzette Crêpe Cake

This post was originally set to post on the 14th, Bastille day, but with a few technical difficulties at home ( life happens you know) I wasn’t able to. So today it is.  My mom and I joke about celebrating Bastille day with eating a French style dessert or cake of sorts. Or just cake. Because of ” Let them Eat Cake” day. It was only rumored that Marie Antoinette spoke those infamous  words “Let them eat cake!” when told the citizens of France were starving while she and her court luxuriated in comfort, but that statement is legendarily reported to have contributed to her beheading by guillotine, for reasons of Treason, at the Bastille in 1793.** I think that was a bit extreme, but then again life was a little harsher back then. Whether she uttered those words or not, I celebrate Bastille Day with cake. Without the fear of beheading.

Crepe Suzette Crepe Cake 8 Crêpe Suzette Crêpe Cake

This cake is was made in honor of World Market’s Bastille Day Summer in Paris Sweepstakes. (from 2013) You don’t win this cake, you win a trip for two to Paris!!  How amazing, right? I have always wanted to go to Paris. Its such a beautiful city, and everyone I know that has gone to see it just loves it. (Click on the picture below to head to the sweepstakes entry form). World Market and Lorina French Soda’s has teamed up for this amazing trip of a lifetime! (Contest is over)

 Crêpe Suzette Crêpe Cake


You know what goes great with cake? Especially a Crepe Suzette Cake? Why my version of a mimosa that is!!

Crepe Suzette Crepe Cake 13 Crêpe Suzette Crêpe Cake

Several components of the crepe cake are infused with the Lorina Blood Orange soda, but I wanted it to be featured more than just an ingredient. I originally thought a traditional mimosa but with the fizzy of the soda and the bubbly of champagne that it might be bubbly overload, so I mixed it with this really nice light, dry Chardonnay from World Market and I am glad I did. Its a perfect complement to the crepe cake. Just mix half soda and half chardonnay in a glass and drink! Easiest ” recipe” ever.

Crepe Suzette Crepe Cake 2 Crêpe Suzette Crêpe Cake

Booze and Cake. My favorite meal. One of them at least.

Crepe Suzette Crepe Cake 1 Crêpe Suzette Crêpe Cake

Vive La France!!!

Crêpe Suzette Crêpe Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
Crepes Suzette Crepe Cake
For the Crepes:
  • Makes 26-30 crepes
  • 4 cups crepe mix (My favorite crepe mix from World Market)
  • 8 eggs
  • 1 c sugar
  • Zest of 4 small oranges
  • 4 tbsp Grand Marnier, or other orange liqueur
  • 3 cups milk
  • 1 cup Lorina orange soda (from World Market)
  • 1 cup orange juice (freshly squeezed if possible)
  • Butter – melted for the crepes. 6-8 Tbsp
For the Crepe Suzette Orange Butter Sauce:
  • Makes approx 2 cups
  • 1 cup orange juice
  • 1 cup Lorina blood orange soda
  • 2 sticks butter
  • ⅔ c sugar
  • 2 tbsp orange zest
  • 2 tbsp Grand Marnier, or other orange liqueur
  • 1 tbsp arrowroot starch
  • 3 oranges sliced into rounds
For the Vanilla Pastry Cream
  • Makes approx. 4 cups
  • 1 ¼ c whole milk
  • 3 egg yolks
  • ¼ c sugar
  • 2 tbsp flour
  • Seeds from one vanilla bean
  • 2 cups (16 ounces) heavy cream
  • 2 tsp vanilla extract
  • ⅓ c powdered sugar
For The Crepes
  1. Combine all the ingredients in a blender and blend until smooth. Chill in the refrigerator at least 2 hours up to overnight. Bring to room temperature before cooking. The batter will be very thin
  2. Prep several cookie sheets with parchment paper. Heat a 8-10” flat skillet over medium heat. Brush with melted butter and with one hand holding the pan, slowly pour ⅓ c batter in the middle while swirling the pan with the other hand. Cook 2-3 min, using an 8 “ off set cake spatula gently slide it under the crepe, flip and cook another 30 seconds and remove to one of the prepared sheets to cool. Repeat with remaining batter. Once the crepes are cool you can stack them on top of each other to make more room for more.
For the Sauce
  1. In a medium saucepan combine the juice, soda, butter and sugar and stir well until the sugar is dissolved. Add the zest, stir again and bring to a boil. Lowed the heat and simmer until reduced and thickened. If you want it a bit thicker mix the arrowroot starch with a little water until thin and then add to the saucepan. Bring back to a boil until thick. Once its reached desired consistency like a thick syrup, transfer to a bowl, mix in the Grand Marnier and add in the orange slices turning gently a few times. Cover with plastic wrap, pressing it against the surface of the sauce and chill overnight. Removed the orange slices when ready to use, wiping off some of the excess sauce back into the bowl.
For the pastry cream:
  1. In a medium bowl combine the yolks, flour and granulated sugar, vanilla bean seeds and whisk. Set on the counter next to your stove. Set out a strainer that fits the bowl. Heat the milk in a small saucepan over medium until it reaches a simmer. Slowly pour the milk into the egg yolk mixture, whisking constantly to temper the eggs. Make sure its all combined, whisking well and then add back to the saucepan and heat over medium low, stirring slowly with a spatula until thick, almost custard like. Strain the mixture into the bowl scraping along the strainer to pass all the pastry cream through. This is in case any of the egg yolk scrambles while the pastry cream cooks and you don’t want that in the cream. Clean the spatula and scrape the cream off the underside of the strainer. Stir in the vanilla extract and cover with plastic wrap , pressing against the surface of the cream and refrigerate until well chilled. Once its fully chilled set out a bigger bowl and pour the heavy cream in and whip until thick, not quite stiff peaks. Add in the powdered sugar and vanilla and whip until very stiff. Fold in the pastry cream until no streaks are left. Chill until ready to use.
Crepe cake assembly
  1. On a cake plate or using a cake circle place one crepe and top with 2 heaping tablespooons of the pastry cream, spreading thinly. Place another crepe on top and repeat. The last crepe won’t have pastry cream on top. Chill for an hour or two. Once ready to serve ladle the orange butter sauce on top, letting it drip down the sides and arrange orange slices on top. Save leftover orange sauce for another use or to ladle over slices once cut.
Basically I quadrupled the recipe on the container of crepe mix. I ended up having to make a little more for the 40 layers. You don't have to make as many layers as I did to make a crepe cake. I also spread a pretty thin layer of the pastry cream in between each layer. It could have been a little thicker, I was afraid of it sliding all over the place if I left it too thick. The crepe mix calls for water, I prefer to use milk, it makes it much richer tasting

I also am including a recipe for just crepes if you aren’t as crazy or ambitious as I decided to be and make a crepe cake.

I suggest making the pastry cream and the Crepe Suzette sauce to go with the crepes if you decide to go that route. They are just that amazing with the crepes.  Setting on fire is optional and at your own risk, and not suggested. Save that for date night at a fancy French Restaurant. And be sure to say ” Ooh la la!!”

Crêpe Suzette Crêpe Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Crepes Suzette Makes 6-8 crepes
  • 1 cup crepe mix (I used World Market French Crepe Mix)
  • 2 tbsp sugar
  • 2 eggs
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • ⅔ c milk (container calls for water, milk gives them a richer flavor)
  • ⅓ c orange juice
  • ⅓ cup lorina blood orange soda
  1. Combine all the ingredients in a blender and blend until smooth. Chill in the refrigerator at least 2 hours up to overnight. Bring to room temperature before cooking. The batter will be very thin. Heat a 8-10” flat skillet over medium heat. Brush with melted butter and with one hand holding the pan, slowly pour ⅓ c batter in the middle while swirling the pan with the other hand. Cook 2-3 min, using an 8“ off-set cake spatula gently slide it under the crepe, flip and cook another 30 seconds. You can let them cool like in the cake directions or immediately fill with the pastry cream, roll up and top with sauce or fold into triangles and top with the cream and sauce.

Crepe Suzette Crepe Cake 11 Crêpe Suzette Crêpe Cake

This post was sponsored by World Market. I was compensated and provided with items to make this Crepe Suzette Cake. All opinions are my own and I never work with brands I don’t believe in. I love being a brand ambassador for World Market. They are a great company and have lots of amazing items in their stores. Don’t forget to enter the Summer in Paris Sweepstakes – enter HERE

** This site HERE is where I found the info about Marie Antoinette in regards to her saying ” Let them Eat Cake!”  not 100% what their source is but this is what I found on it.

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  1. Holy shiznitts Shanna!!! This is the most amazing thing I’ve seen in a loooooong time. Now only is your crepe cake incredible but the photography and styling are tres tres jolie! I can’t believe you made 40 crepes and each of them look so perfect. Way to go, girl! I’ve only tried making them once and I tore every single one when I tried flipping them, lol. I’m drooling over the whipped vanilla custard cream you used. “It makes the crepe layers take on a custard like consistency” <– this. yes. all of it! And the only fitting thing to wash your cake down is a mimosa. I fully approve!
    Nancy @ gottagetbaked recently posted…Blueberry Cheesecake Ice Cream (No Machine) for a Preserve the Harvest #SundaySupperMy Profile

    • I am a crepe making PRO now. I have a very flat cast iron crepe pan – easier to regulate the heat that way. I paint on melted butter, the swirl the pan technique takes practice and using an offset cake spatula to flip is what made these come out perfectly. I didn’t have a single one tear!!

  2. Gorgeous!!
    I literally just made a crepe cake yesterday. My is way different and not this big though. Can’t believe all of your gorgeous layers!
    Whoa baby! This thing is incredible! You did an incredible job!
    Tieghan recently posted…Chocolate Covered Pretzel Peanut Butter Cupcakes with Butterscotch FrostingMy Profile

  3. Oh my gawd woman you are so fancy-amazing, I mean I am so impressed. Putting on my culinary bucket list for sure!!
    Cathy Pollak ~ Noble Pig recently posted…Individual No-Bake Banana Split CakesMy Profile

  4. Beautiful cake, beautiful post. I saw the photo on G+ and just had to visit. I can only imagine what it was like to eat it!
    Maureen | Orgasmic Chef recently posted…How To Build Your Own Worm FarmMy Profile

    • Thank you!! Its really good. Not too sweet. I don’t like overly sweet desserts, so it looks crazy decadent but it really isn’t

  5. gorgeous, gorgeous, gorgeous! I am awash with envy right now. Every time I try to make a crepe cake, it ends up a big slippery mess. So I will admire this from afar and perhaps one day I’ll try again.
    Susan recently posted…Get Some Pecan Butterscotch Blondies for Muffin {Blogger Bake Sale}My Profile

  6. Stunning. The most impressive dessert I’ve seen in a long time. You should be giving yourself a big ol pat on the back! And you most certainly deserve that cocktail. :) Awesome job!
    Ashley recently posted…Slow Cooker Barbecue RibsMy Profile

  7. All I can say is… DANG GIRL! That is so impressive. I can barely make one crepe more less a whole cake. It looks like absolute deliciousness and you have inspired me to try and attempt a crepe! YUM!
    Krista @ joyfulhealthyeats recently posted…Pico de Gallo – Fresh SalsaMy Profile

  8. Oh me gosh! STUNNING! And I like the whipped cream idea better.
    Kate@Diethood recently posted…Mango Banana SmoothieMy Profile

  9. Setting the cake on fire for funsies? Ha! :)
    Ilan recently posted…Buttermilk BeignetsMy Profile

  10. This is gorgeous, Shanna! I have to try this crepe mix. I miss World Market since moving!

    • Thank you Cassie!! Its a really good mix – no extra fillers or junk ingredients like many mixes have. I normally make everything from scratch/organic ingredients ( at least as many organic ingredients as I can) and I was pleasantly surprised that this mix had no junk in it. It makes really good crepes!!

  11. OMG! This is beautiful! I have been making crepes too lately, but not like this! Beautiful Shanna!
    Raquel @ Organized Island recently posted…Kidecals Labels #Giveaway (Ends 7/25/13)My Profile

  12. I adore crepe cakes! They are so beautiful and easy- this looks absolutely delicious!

  13. I love crepes! so so much! they bring back wonderful childhood memories too & Im so excited to get my kids into them! This cake is absolutely amazing! YOU are amazing for having the patience for it! hah I know how time consuming making crepes can be! rock on woman! beautiful! (so it that incredible cake stand!! ooh la la!)
    Alaina @ Fabtastic Eats recently posted…Tropical Papaya MargaritaMy Profile

    • I was so nervous making the cake because I normally tear crepes. I can’t believe I didn’t tear a single one!1 I used a new cast iron crepe pan and I flipped them with an offset cake spatula. It worked perfectly!!

  14. Gorgeous! Could you tell me where that lovely cake stand is from?!

  15. Oh my goodness, this cake is absolutely stunning :) I adore it! My mouth is watering just looking at these gorgeous photos!

  16. I’m wondering how far in advance could you safely prepare the vanilla cream and orange butter sauce and not jeopardize the recipe?

  17. How far in advance can you prepare the cream and orange butter sauce before assembling?

  18. How far ahead of time could I make the crepes and get away with it? This looks so impressive, I’d love to show it off when my family comes in from out of town… but I’d hate to spend 2 hours in the kitchen while everyone else parties it up! Thanks so much for sharing–I’m excited to try this out!

    • You can make the crepes ahead of time and freeze them with wax paper in-between the crepes. Just thaw to room temperature and carefully remove the wax paper when assembling. You can also make the cake and sauce ahead of time and keep refrigerated for a day. Bring to room temp and serve with warmed sauce and ice cream.

  19. Amazing looking cake. Just one thing though. It’s “tres bon”, not “tres bien”.


  1. […] to introduce Michelle from the Little White Kitchen to Hanna’s Places. She’s adapted this recipe from Pineapple and Coconut and made a gluten-free version of it. It looks almost to good to […]

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