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Medovik Crepe Cake

Servings 18 cm round cake
Author Natalie

Ingredients

For the crepes:

  • 6 large eggs
  • 720 ml. (3 cups) milk
  • 90 grams (1/3 cup) honey
  • 80 ml. (1/3 cup) vegetable or coconut oil
  • ¼ tsp. salt
  • 2 tsp. vanilla extract
  • 420 grams (3 cups) all-purpose flour

For honey cream:

  • 800 ml. (4 cups) 27% fat sour cream
  • 450 grams (2 cups) cream cheese 25% fat at room temperature
  • 250 grams (2 cups) sugar powder
  • 50 grams (3 tbsp.) honey
  • 2 tsp. vanilla extract

For decoration:

  • sugar powder
  • honey

Instructions

Crepes:

  1. In a large bowl, whisk eggs, milk, honey, oil, salt and vanilla into a uniform mixture.
  2. Add flour and stir well until there are no lumps in the batter. If the mixture is really lumpy - it is recommended to grind it with a stick blender for a few seconds.
  3. Heat medium frying pan over medium flame and grease with a thin layer of butter.
  4. Pour about one ladle into the frying pan and tilt it so that the crepe will cover the bottom of the pan.
  5. Fry for 1-2 minutes to turn golden, turn over and fry for about a minute on the other side.
  6. Transfer the prepared crêpe to a plate and continue with the rest of the batter until about 25 crêpes are formed.
  7. Cut-out each crepe into a circle of 18 cm in diameter using a plate or a large cookie cutter.

Honey cream:

  1. In a bowl, mix sour cream, cream cheese, sugar powder, honey and vanilla until you get a uniform cream.

Assemble the cake:

  1. Place one crepe on the bottom of a serving plate and scoop about 1 tablespoon of honey cream on top. spread it gently with a spoon in a thin layer and add another crepe on top.
  2. Continue with all the crepes and filling until the top, ending with one crepe.
  3. Using a palate knife, align the cream on the sides to create a uniform, neat look.
  4. Transfer the cake to the refrigerator for 3-4 hours.
  5. Serve with powdered sugar and honey.

Recipe Notes

  • The cake is kept in a closed container in the refrigerator for up to 4 days.
  • Instead of honey, you can use date syrup or maple in the same amount.
  • You can make bigger crepes and get a larger diameter cake, only it will be lower of course.
  • It is important to use sour cream with 27% fat so that the honey cream will be stable enough not to run out.