5 from 1 vote

Prep Time : 20

Cook Time : 15

This easy no bake gluten free crepe cake is light & delicate gluten free crepes layered with whipped cream & berries. Perfect for summer!

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A piece of crepe cake with a strawberry on top on white plate

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Is it just me, or do crepes (gluten free crepes or otherwise) not really get the attention that they deserve? There's a pretty good argument to be made that they're at least as easy to make as pancakes and much more versatile. You can roll things up in them … or layer them up into a delightfully easy no bake gluten free crepe cake. Like this one!

A slice of crepes cake being taken from. entire cake

Since the crepes we make aren't If you like, you can even make the crepes ahead of time, wrap them well and keep them at room temperature for a day (or even 2!) before layering them into a cake.

It's a make-ahead cake like a gluten free chocolate wafer icebox cake, and it needs to set up in the refrigerator so that it can be sliced properly.

Overhead view of crepes cake being assembled

How to assemble a crepe cake

Just layer a crepe with some whipped cream, followed by berries and more whipped cream, and another crepe. Keep going until you reach the tippy top. That's it!

I usually store it in the refrigerator just like that, and then put the final layer of whipped cream and a sprinkle of artfully placed berries just before serving.

Side and overhead view of crepe cake on white cake dish

The result is kind of more impressive than the relatively small effort involved deserves. But isn't that the best kind of summer dessert?

Celebrate the days of cheap, flavorful berries while they last with this easy no bake cake. Then sit back and enjoy these last weeks of summer break.

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Easy Gluten Free Crepe Cake

This easy no bake gluten free crepe cake is light & delicate gluten free crepes layered with whipped cream & berries. Perfect for summer!

Course: Cake, Dessert, No bake

Cuisine: American, French

Prep Time: 20

Cook Time: 15

Chilling time: 3 30

Yield: 8 slices cake

Author: Nicole Hunn

Equipment

Blender (optional)

Ingredients

For the crepes

1 ½ cups (210 g) basic gum-free gluten free flour blend (139 grams superfine white rice flour + 46 grams potato starch + 25 grams tapioca starch/flour)
¼ teaspoon kosher salt
3 tablespoons (36 g) granulated sugar
3 (150 g (weighed out of shell)) eggs at room temperature, lightly beaten
3 tablespoons (42 g) unsalted butter melted and cooled
2 ¼ cups (18 fluid ounces) milk at room temperature (not nonfat)

For the filling

3 cups (24 fluid ounces) heavy whipping cream chilled
¼ cup (29 g) confectioners’ sugar
1 pound fresh strawberries washed, hulled and sliced
1 dry pint (2 cups) fresh blueberries washed and patted dry

Instructions

Make the crepe batter.

In a large bowl, place the flour, salt and granulated sugar, and whisk to combine well. Add the eggs and butter, blending well after each addition. In a slow and steady stream, add the milk while whisking to combine. Continue to whisk the mixture until the batter is smooth. The batter should be thin and easily pourable. Continue to whisk until it begins to thicken.
For best results, blend the mixture in a blender and process until smooth.
Place the batter, covered, in the refrigerator to sit for about 30 minutes until chilled. It should thicken a bit as it chills.

Make the crepes.

Heat a 12-inch nonstick skillet over medium-high heat.
Once the skillet is hot, hold the skillet just above the heat source and ladle 1/4 cup of batter into the pan. As soon as the batter hits the pan, swirl the pan to spread the batter evenly and thinly into a circle.
Place the pan on the heat and allow to cook until the crepe is set but not crispy (1 to 2 minutes), and flip with a wide spatula. Allow the other side to cook for about another 30 seconds or until just set.
Remove the crepe from the pan and cover with a moist tea towel. Repeat with the remaining batter and stack the crepes, covered.
There should be about 8 crepes by the end, and you will likely only need 6 of them. Set them aside to cool.

Make the filling.

In a large bowl with a handheld whisk or the bowl of your stand mixer fitted with the whisk attachment, place the chilled heavy cream.
Beat the cream on medium speed until soft peaks form. Add the confectioners’ sugar, and continue to beat, increasing the speed to medium-high (but not to high), until stiff, shiny peaks form. Whipping the cream slowly yields a more stable whipped cream.

Assemble the cake.

On a cake plate (and/or on a 10-inch cardboard cake circle), place one of the cooled crepes. Cover with a thin layer of about 1/4-cup of the whipped cream, and top with a single layer of the strawberries and/or blueberries, pressing the berries gently into the whipped cream.
Top with another even layer of whipped cream to create an even single layer of filling. Cover with another crepe, follow with more whipped cream, another layer of berries followed by cream and another crepe.
Continue layering until there is a total of 6 layers of crepes.
On top of the sixth crepe, spread a layer of whipped cream and scatter some of the remaining berries toward the center of the cake. Press them down gently to adhere.
Place the cake in the refrigerator for at least 3 hours and up to overnight for the cake to set. Remove from the refrigerator, slice and serve chilled.