This maple eggnog crepe cake is made up of layers upon layers of thin eggnog crepes and custardy maple eggnog pastry cream. When dusted with a generous amount of powdered sugar and topped with rosemary & sugared cranberries, this rustic dessert transforms into a winter wonderland showstopper!
This gorgeous maple eggnog crepe cake is sure to wow your guests this holiday season! Each thin crepe is layered with decadent homemade pastry cream that's filled with the rich flavors of maple syrup and creamy eggnog, and it all comes together to form a beautiful, rustic cake that will make the perfect festive centerpiece on your dessert table. Plus, it's much easier to make than it looks, and it tastes like breakfast for dessert–it doesn't get much better than that!
For more holiday cake recipes, try Brown Sugar Chai Cake, Gingerbread Cake with Cream Cheese Frosting, Cranberry Orange Cake, and Gingerbread Bundt Cake.
Jump to Recipe
Why you'll love this Maple Eggnog Crepe Cake
- Festive Eggnog Flavor: One of the best holiday flavors is the star of the show in this recipe! Putting eggnog in the crepe batter and the pastry cream makes this crepe cake the ultimate festive-flavored Christmas dessert.
- Melt-In-Your-Mouth Texture: These paper-thin crepes paired with an impossibly smooth pastry cream create a dreamy melt-in-your-mouth dessert!
- Simple, Yet Impressive Dessert: Crepes can seem daunting, but they're really just as easy as making pancakes! But slicing through to reveal those even layers is impressive enough to make this a holiday showstopper.
Ingredient Notes
- Eggnog: Use your favorite eggnog in both the pastry cream and the crepes!
- Maple Syrup: Use high-quality Grade A maple syrup!
- Cornstarch: Cornstarch helps to thicken the pastry cream to the perfect consistency.
- Unsalted Butter: Use high quality European-style butter for best overall flavor.
- Flour: Use high quality unbleached all-purpose flour best results.
- Eggs: Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
- Vanilla: Add a high quality vanilla extract for optimal flavor.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this maple eggnog crepe cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make the pastry cream. Simmer the eggnog and three tablespoons of maple syrup over low-medium heat and bring to about 190 degrees F (85 degrees C). In a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale in color and the mixture flows off of the whisk. Slowly pour half of the eggnog mixture into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.
Remove from heat and immediately add the butter and vanilla, using an immersion blender (or rubber spatula) to combine. Pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth. Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in the fridge until ready to use.
STEP 2: Make the crepe batter. In a large bowl, add all ingredients and use an immersion blender to blend until smooth. Alternatively, mix in a blender until smooth.
STEP 3: Strain the batter. Pour the crepe batter through a fine mesh sieve into another bowl.
STEP 4: Make crepes and assemble cake. Pour ¼ cup of the batter into a prepared nonstick skillet, swirling the pan to coat the surface evenly. Cook for about 2 minutes or until the crepe looks matte, then flip it over and cook for an additional minute. Transfer the crepe to a plate, while you repeat with the rest of the batter. To assemble, place the first crepe on the cake stand, and spread 2 tablespoon of the pastry cream on top in an even layer. Place the second crepe on top and repeat with the remaining pastry cream and crepes until you have a large stack. Dust the crepe cake with powdered sugar, and enjoy!
Expert Baking Tips
- Make the pastry cream first. To give it time to cool down, and to make sure it's ready immediately after the crepes are made for assembly, make the pastry cream first or even the day before.
- Use a small cup & skillet for making the crepes. To create crepes equal in size and thickness, use a ¼ measuring cup for pouring the batter into a small skillet about 6" in diameter.
- Decorate with rosemary & sugared cranberries! Rosemary sprigs dusted with powdered sugar look like little pine trees and are an easy way to add to the winter wonderland effect. You can also whip up these sugared cranberries for both the cake and some holiday cocktails!
Recipe FAQs
Pastry cream is surprisingly simple to make. It involves whisking egg yolks with sugar and cornstarch, then tempering the mixture with simmering whole milk. The mixture is then transferred back to the stove and heated until thick, then butter and vanilla are stirred in. It's best to make the pastry cream the day before you need it, so it can chill in the fridge overnight.
Cornstarch is key to thickening your pastry cream to the right consistency!
Absolutely! The best part about this crepe cake recipe is that it's versatile, and you can add even more ingredients to make it your own, like a drizzle of honey, other fresh berries like strawberries, a dusting of cocoa powder, whipped cream, and more!
These crepes are best enjoyed on the day they're made, but you can store slices of this crepe cake covered in the fridge for 2-3 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Christmas recipes to try
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📖 Recipe
Maple Eggnog Crepe Cake
Equipment
Ingredients
For the maple eggnog pastry cream:
- 283 g (1 ¼ cup) eggnog
- 58 g (3 tablespoon) maple syrup, Grade A
- 5 egg yolks
- 125 g (½ cup + 2 tbsp) granulated sugar
- 20 g (2 ½ tablespoon) cornstarch
- 35 g (2 ½ tablespoon) unsalted butter
- 1 ½ teaspoon vanilla bean paste
For the eggnog crepes:
- 454 g (2 cups) eggnog
- 120 g (1 cup) all-purpose flour
- 64 g (½ cup) cornstarch
- 50 g (½ cup) granulated sugar
- ¼ teaspoon salt
- 6 large eggs
- 28 g (2 tablespoon) unsalted butter, melted
- ½ teaspoon vanilla extract
- Neutral oil, for cooking
Instructions
For the maple eggnog pastry cream:
- In a small saucepan, place the eggnog and maple syrup over low-medium heat and bring to a simmer or about 190 degrees F (85 degrees C).
- Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale in color and the mixture flows off of the whisk.
- Once the eggnog has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.
- Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove the pan from heat.
- Immediately add the butter and vanilla, and use an immersion blender (or rubber spatula) to combine. Pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth.
- Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in the fridge until ready to use.
For the eggnog crepes:
- In a large bowl, add all ingredients and use an immersion blender to blend until smooth. Alternatively, mix in a blender until smooth.
- Pour the crepe batter through a fine mesh sieve into another bowl.
- Place a small skillet over low-medium heat. Add a small amount of neutral oil to coat the pan.
- Pour ¼ cup of the batter into the skillet, swirling the pan to coat the surface evenly. Cook for about 2 minutes or until the crepe looks matte, then flip it over and cook for an additional minute. Transfer the crepe to a plate, while you repeat with the rest of the batter.
For assembly:
- Once all of the crepes have been made, assemble them with the pastry cream.
- Place the first crepe on the cake stand, and spread 2 tablespoon of the pastry cream on top in an even layer. Place the second crepe on top and repeat with the remaining pastry cream and crepes.
- Dust the crepe cake with powdered sugar, and enjoy!
Notes
- Make the pastry cream first. To give it time to cool down, and to make sure it's ready immediately after the crepes are made for assembly, make the pastry cream first or even the day before.
- Use a small cup & skillet for making the crepes. To create crepes equal in size and thickness, use a ¼ measuring cup for pouring the batter into a small skillet about 6" in diameter.
- Decorate with rosemary & sugared cranberries! Rosemary sprigs dusted with powdered sugar look like little pine trees and are an easy way to add to the winter wonderland effect. You can also whip up these sugared cranberries for both the cake and some holiday cocktails!
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