Pull Apart Crepe Cake

What in the world is a pull apart crepe cake?

Originating in France, crepes are very thin pancakes made mainly with flour, eggs and milk. They are usually served with a sweet filling for breakfast , though savory is not hard to find!

Sylvester wanted crepes for breakfast on his birthday. Granted it was a weekday morning, I couldn’t serve him some crepes rolled with Nutella and call it a day! PULL APART CREPE CAKE was my special birthday breakfast for that special baby boy (he’s actually turning 10, shhhh!)

Baking crepes is not unusual. In Italy, they are sometimes used instead of manicotti, filled with a mixture of cheeses and baked with tomato sauce. Using this as my inspiration, I used a lemony cream cheese filling, rolled and arranged them in an unusual way and then baked. The filling oozes out a little while it bakes making them slightly stick to each other. So, it looks like an elegant cake instead of a breakfast dish! You can pull apart each crepe just like you would a monkey bread and serve with some raspberry sauce!




4 large eggs

1 cup milk

1 cup all purpose flour

2 tablespoon sugar

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon salt

additional butter for making crepes, room temperature

IMG_3569Meyor lemon cream cheese filling

3 large eggs

12 ounces cream cheese, room temperature

6 tablespoons butter, room temperature

1 cup sugar

1/4 cup + 2 tablespoons all purpose flour

1 teaspoon salt

2 tablespoons Meyer lemon juice

1 tablespoon Meyer lemon zest

IMG_3641Raspberry sauce

2 cups raspberries

1/4 cup + 2 tablespoons sugar

1/4 cup water

1 tablespoon grand marnier


To make Crepes, add all crepe ingredients (except additional butter) into a blender, blend until smooth.Refrigerate batter for at least 1 hour to overnight . Heat a 7-inch non-stick skillet over medium heat, brush some butter , wipe off excess with a paper towel, pour 2 tablespoons batter and swirl the pan around, so the batter coats the entire bottom of the pan. Cook for 10-30 seconds until the bottom is lightly golden and flip over gently and cook for another 5-10 seconds until golden spots appear. Remove from pan and continue making crepes until all batter is done.

makes about 20 x 7-inch crepes

To make  Meyor lemon cream cheese filling, combine all filling ingredients in a large bowl, beat with a hand held beater for about 1 minute , until smooth and creamy.

to make pull apart crepe cake, preheat oven to 350 degrees F. Grease  a 8-inch round cake pan with non-stick cooking spray and set aside. Place a crepe on the counter, spread 3-4 tablespoons filling onto one half of the crepe (leaving about 1/2 inch border around the edges), fold the other half over the filling, roll into long with the edges pointing outside. Place onto the prepared pan with edges pointing up. Continue with all crepes.Bake for 1 hour. Remove from oven and place pan on a wire rack to cool . Serve warm or room temperature with raspberry sauce.

To make raspberry sauce, blend all sauce ingredients until smooth.

IMG_3650Makes one 8-inch cake










You may also like


Leave a Reply to heather (delicious not gorgeous) Cancel reply

Your email address will not be published. Required fields are marked *