Here's another no bake dessert that will impress your guests and have you sneaking back for another slice! What makes this cake so tempting is not only the beautiful crepes layered with espresso whip cream, but the light, airiness it has that doesn't leave you gluttonously full. It's not a sweet cake, in fact, most of the sweetness comes from the espresso caramel poured over the top which absolutely turns this cake from good to OH MY GOODNESS GIVE ME ANOTHER SLICE AMAZING!! It's the absence of sweet that makes it easy to eat and the perfect dessert for a hot summer night! An even better idea is to save a slice to enjoy with your morning coffee! YUM!
- 2 cups milk
- 4 eggs
- 3 Tbsp butter, melted
- 2 Tbsp sugar
- 1 tsp salt
- 1 1/2 c flour
- 2 tsp vanilla extract
- 2 cups heavy whipping cream, cold
- 2 tsp instant espresso powder
- 2-3 Tbsp powdered sugar (add or subtract to sweeten the whip cream to your liking)
- Caramel Kitchen Espresso Caramel Sauce
For the Crepes:
- Combine all of the crepe ingredients in a blender and mix on high until well combined and smooth (about 15-20 seconds).
- Refrigerate for 20 minutes or overnight.
- Spray an 8" nonstick pan with cooking spray and heat on medium low heat. Pour about 1/4 cup of batter into the heated pan and swirl to evenly coat the bottom.
- Cook the crepe for 1-2 minutes and then gently flip and continue to cook 1-2 minutes more or until lightly browned.
- Remove crepe to a plate and continue to stack finished crepes on top.
- Allow to cool completely before assembling cake. You will need around 13-15 crepes for the cake. Crepes can be made up to two days in advance in and kept refrigerated in an airtight container.
For the Filling:
- Chill a medium bowl and whisk attachment in the freezer for a few minutes before using.
- Pour the cold cream, instant espresso and powdered sugar into the chilled bowl and beat on high until stiff peaks form.
- Place a small dollop of whip cream in the center of a cake plate and place a crepe on top.
- Spread a thin layer of the espresso whip cream over the top of the crepe all the way to the edges. Repeat layering with remaining crepes and whip cream, ending with a crepe on top.
- Take a spatula and smooth out any excess whip cream hanging over the side edges of the cake.
- Slightly warm the espresso caramel sauce and generously pour over the top of the cake until it begins to drip down the sides. (Be careful not to get the caramel sauce too hot or it will melt the whip cream and run right off the cake).
- Slice and serve. (You can also cut the dish the cake and then pour the caramel sauce over each slice).
- Refrigerate any leftovers and enjoy with your morning coffee!
(Crepe recipe adapted from: