• 4 eggs (4pc)
  • 20 grams (0.7 ounces) sugar
  • 250 grams (8.8 ounces) flour
  • vanillin to taste
  • 200 milliliters (0.85 cups) milk
  • 50 milliliters (3.4 tablespoons) vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
  • a pinch of salt

Pistachio filling

  • 100 grams (3.5 ounces) pistachios
  • 250 grams (8.8 ounces) cream cheese
  • 15 milliliters (1 tablespoon) whipping cream
  • 50 grams (1.8 ounces) pistachio paste
  • vanillin to taste

Chocolate & caramel filling

  • 2 tablespoons cocoa powder
  • 250 grams (8.8 ounces) caramel
  • 80 grams (2.8 ounces) pecans
  • vanillin to taste


  • Mixing Bowls

    A set of different sized bowls will be essential for mixing your crepe batter and fillings. Opt for bowls with non-slip bases for added convenience.

  • Whisk

    An efficient whisk is crucial to ensure your batter is lump-free and your fillings are smooth. A balloon whisk works best for incorporating more air.

  • Non-stick Frying Pan

    Using a high-quality non-stick frying pan will help in cooking perfect crepes without sticking. A 20cm (7.87 inch) diameter pan is ideal for this recipe.

  • Spatula

    A thin, flexible spatula makes flipping crepes a breeze. Silicone spatulas are heat-resistant and gentle on non-stick surfaces.

  • Blender or Food Processor

    For chopping nuts and achieving a smooth consistency in your fillings, a blender or food processor will come in handy.

  • Refrigerator

    A reliable fridge is key to setting the cakes overnight to develop flavors and firm up the fillings.


Step 1

1. Heat a 20cm (7.87 inch) diameter pan over medium heat.

Step 2

2. In a mixing bowl, combine 4 eggs, 20 grams (0.7 ounces) sugar, 250 grams (8.8 ounces) flour, vanillin to taste, 200 milliliters (0.85 cups) milk, 50 milliliters (3.4 tablespoons) vegetable oil, 1 teaspoon baking soda, 1 teaspoon vinegar, and a pinch of salt. Blend until smooth. Tip: Let the batter rest for about 20 minutes to avoid bubbles in your crepes.

Step 3

3. Pour a small amount of batter into the heated pan, swirling it around to cover the surface evenly. Cook until the underside is golden brown, then flip and cook the other side. Repeat until all the batter is used. Tip: If crepes are sticking to the pan, add a touch more oil.

Step 4

4. For the pistachio filling, fry 100 grams (3.5 ounces) pistachios in a pan until lightly browned. Let them cool, then chop them with a knife into coarse pieces. Tip: Be careful not to chop too finely, as larger pieces add a nice texture.

Step 5

5. In a separate bowl, whip 250 grams (8.8 ounces) cream cheese, 15 milliliters (1 tablespoon) whipping cream, 50 grams (1.8 ounces) pistachio paste, and vanillin until fluffy. Fold in the chopped pistachios.

Step 6

6. Cut the crepes into even circles if needed, then layer each crepe with a generous amount of pistachio filling. Stack the crepes on top of each other to form a layered cake. Tip: Use a ring mold for perfectly shaped layers.

Step 7

7. Place the pistachio crepe cake in the fridge overnight to set. Decorate with additional cream and sprinkle with chopped pistachios before serving.

Step 8

8. For the chocolate & caramel filling, add 2 tablespoons cocoa powder to the crepe batter in step 2 before cooking the crepes.

Step 9

9. Pre-roast 80 grams (2.8 ounces) of pecans and chop them in a blender.

Step 10

10. In a bowl, whip 250 grams (8.8 ounces) caramel with vanillin and the chopped pecans until smooth.

Step 11

11. Spread the caramel nut mixture on each crepe and stack them to form another layered cake.

Step 12

12. Place the chocolate & caramel crepe cake in the fridge overnight. Decorate with additional cream and pecan halves before serving.


When it comes to serving, the possibilities are endless 🌟! **For breakfast**, garnish your crepe stack with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup. Pair it with a steaming cup of coffee, and you've got a morning treat that will brighten anyone's day.

Hosting a **brunch**? Elevate your crepe game by layering the crepes with the pistachio and chocolate & caramel fillings, and top with whipped cream and extra chopped nuts. Your guests will be transported to pastry heaven.

If you're planning a **fancy dinner party**, why not serve the crepes as a show-stopping dessert? Cut the crepe stack into elegant slices, serve with a dollop of mascarpone, and a sprinkling of edible flowers for that Instagram-worthy presentation 📸.


For those following a **gluten-free diet**, simply substitute the regular flour with gluten-free all-purpose flour. The texture might vary slightly, but the amazing taste will remain intact!

Turning this recipe **vegan** is a cinch. Replace the eggs with a flaxseed meal substitute (1 tbsp flaxseed meal + 3 tbsp water = 1 egg), use vegan cream cheese, and swap the whipping cream for a coconut or almond-based cream. Both variations ensure that no one misses out on this delicious treat 🌱💕.


  • Why are my crepes sticking to the pan?

    Ensure your frying pan is properly preheated and lightly greased before adding the batter. Also, using a non-stick pan can help prevent sticking.

  • How thin should I make my crepes?

    Crepes should be thin enough that they cook quickly but not so thin that they tear easily. Aim for a thickness of about 1-2 mm.

  • Can I make the crepe batter ahead of time?

    Yes, the batter can be made and stored in the fridge for up to 24 hours. This can actually help improve the texture of your crepes.

  • What’s the best way to chop nuts if I don't have a food processor?

    A sharp knife and a steady hand can work just as well. Chop the nuts finely on a cutting board, and take your time to ensure even pieces.

  • How do I ensure my fillings stay smooth?

    Whip the fillings thoroughly at a medium-high speed to incorporate air and achieve a fluffy, smooth consistency.

  • Can the crepe cakes be frozen?

    Yes, wrap them tightly in plastic wrap and store in an airtight container. They can be frozen for up to a month. Thaw in the fridge before serving.

Nutrition facts

Crepe cakes of several types
Recipe Yield:10 servings
Calories:350-450 calories per serving
Calories (Min - Max):350 - 450
Total Fat:20g
Saturated Fat:9g
Total Carbohydrate:40g
Total Sugars:15g