Raspberry Crepe Cake with Nectarines and Cream

Raspberry Crepe Cake
Photo: Johnny Miller
Prep Time:
1 hrs 10 mins
Total Time:
6 mins

Talk about a serious wow factor! Paper-thin crepes are layered with a homemade whipped filling made from heavy cream, sour cream, and confectioners' sugar. Juicy nectarines, crunchy almonds, and fresh raspberries add bright, summery flavor.



  • 12 ounces fresh raspberries

  • 1 ¾ cups all-purpose flour

  • 3 tablespoons granulated sugar

  • 1 teaspoon coarse salt

  • 3 large eggs

  • 2 cups milk, plus up to ¼ cup more for thinning

  • 1 teaspoon pure vanilla extract

  • 4 tablespoons unsalted butter, melted and cooled, plus more for pan


  • 1 cup heavy cream

  • 1 cup sour cream

  • ¾ cup confectioners' sugar


  • 1 ½ pounds nectarines or peaches, pitted and thinly sliced (about 5 cups)

  • 6 ounces fresh raspberries, slightly crushed

  • 2 tablespoons sliced almonds


  1. Crepes: Puree raspberries in a food processor until smooth. Pass through a fine sieve into a bowl, pressing on solids to remove as much liquid as possible (you should have 1 cup).

  2. Whisk together flour, granulated sugar, and salt in a bowl. Whisk together eggs, 2 cups milk, and vanilla in another bowl. Pour milk mixture into flour mixture; whisk to combine. Whisk in melted butter and raspberry puree. Pass mixture through sieve, then refrigerate until well chilled, at least 2 hours. Batter should have consistency of thick heavy cream; if needed, whisk in more milk to thin.

  3. Heat a 10-inch nonstick skillet over medium-high heat. Brush very lightly with butter. Pour in 1/3 cup batter while turning and tilting skillet quickly to coat bottom evenly. Cook until edges of crepe are golden and top is dry, about 1 minute, 30 seconds. Run a spatula around edge to loosen, then flip over. Cook until bottom is firm and golden in spots, about 20 seconds. Transfer to a plate; repeat with remaining batter, brushing pan with butter, if needed, and lowering heat to medium if crepes are browning too quickly. Stack crepes with a sheet of parchment between each.

  4. Cream: Whisk together heavy cream, sour cream, and confectioners' sugar in a bowl just until firm peaks form.

  5. Assembly: Place 1 crepe on a serving plate or cake stand. Spread 3 tablespoons cream mixture on top. Arrange a scant 3/4 cup nectarine slices to cover most of crepe. Scatter some raspberries on top. Spread with 3 more tablespoons cream. Place a second crepe on top, pressing to flatten and spread cream to edges. Continue layering cream, fruit, more cream, and crêpes, using 8 crepes total and all the fruit. Spoon remaining cream on top. Sprinkle with almonds and refrigerate until set, at least 3 hours and up to 8 hours. Cut into slices; serve.

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