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Flat Top Cinnamon-Sugar Crepe Cake

Flat Top Cinnamon-Sugar Crepe Cake

By Danielle "Diva Q" Bennett

Diva Q makes this fantastical, many-layered cake for her kids, who request it often for breakfast (and just about any other time of day). Once you try it, you will know why. For best results, let the crepe batter rest for at least a couple of hours but preferably overnight.

Prep Time

20 Min

Cook Time

30 Min


This recipe serves:


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Units of Measurement:
1 1/2 Cup milk
1/2 Cup heavy cream
2 Teaspoon vanilla extract
5 large eggs
2 Cup all-purpose flour
1/2 Teaspoon fine sea salt
Butter, for cooking the crepes
1 Cup sugar
1/4 Cup ground cinnamon
2 Ounce (4 Tbsp) unsalted butter
2 Gala apples or similarly sweet apples, unpeeled and finely diced
1/4 Cup pure maple syrup
2 Teaspoon sugar
1 Teaspoon ground cinnamon
1/2 Teaspoon fine sea salt


  • 1

    Make the crepe batter: In a large bowl, combine the milk, cream, and vanilla. Add the eggs and whisk well to combine. Sift the flour and salt into the bowl and whisk to combine. Alternatively, combine the ingredients in a blender and blend. Cover and refrigerate to let the batter rest and hydrate for at least 1 hour and up to 24 hours.

  • 2

    Make the cinnamon-sugar: In a small bowl or mason jar, mix the sugar and cinnamon. Cover and set aside.

  • 3

    Make the compote: Preheat 1 zone of the flat top to medium for 10 minutes. Place a medium saucepan on the hot surface, add the 4 tablespoons butter and cook until melted. Add the apples, maple syrup, 2 teaspoons sugar, 1 teaspoon cinnamon, and the salt, and toss to coat. Cook until the liquid has reduced by half and the apples are well coated, 10 to 15 minutes. Set aside. (The compote can be made while you are cooking the crepes or can be made up to 2 days ahead, covered and refrigerated, and then reheated gently before serving.)

  • 4

    When ready to cook the crepes, preheat 2 adjacent zones to medium-low heat for 10 minutes. Have ready a cooling rack set over a rimmed baking sheet.

  • 5

    Add some butter to the hot surface then use a spatula to spread it. Using a 1/4-cup dry measure, and being sure to leave room between each crepe, make 4 crepes at a time. Cook until bubbles form on the surface of the crepe and the edges are set, about 1 minute. (By the time you get to the fourth crepe, the first should be ready to flip.) To flip, slide a spatula around the edges to loosen, if necessary, then flip. Continue to cook until completely set and golden brown, another 15 to 30 seconds. Transfer the crepes to the cooling rack in a single layer and immediately sprinkle each with 1 teaspoon of the cinnamon-sugar mix.

  • 6

    Make 4 more crepes and when cooked, place these crepes on top of the original four crepes and sprinkle with cinnamon-sugar. Continue making, sprinkling, and stacking crepes in four stacks, adding more butter as needed to the cooking surface between batches, until the batter is finished.

  • 7

    To serve, pile the four smaller stacks to make one tall cake. Slice it into wedges and serve with the compote. Enjoy!

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