Rose Crepe Cake
Layers of delicate pink ombré crepes rolled into a beautiful rose, filled with fresh strawberry jam and fluffy vanilla cream. This elegant dessert looks impressive but is surprisingly simple to make, perfect for Mother’s Day, afternoon tea, or any special celebration.
Ingredients
Crepes
225g all-purpose flour
75g granulated sugar
1/2 tsp salt
300g eggs (about 6 large eggs)
750g whole milk
Pink food colouring (optional, for ombré effect)
Butter or oil for the pan
Strawberry Jam
150g strawberries
30g sugar
7g lemon juice
Cream Filling
400g whipping cream
40g sugar
5g vanilla extract
Instructions:
1. Make the Strawberry Jam (shop bought is great too!)
Add the strawberries, sugar, and lemon juice to a small saucepan.
Cook over medium heat, stirring occasionally, until the strawberries soften and the mixture becomes thick and jammy (about 10–15 minutes).
Blend or mash until smooth if desired.
Transfer to a bowl and chill completely.
2. Prepare the Crepe Batter
In a large bowl, whisk together the flour, sugar, and salt.
Add the eggs and whisk until smooth.
Gradually pour in the milk while whisking continuously to avoid lumps.
Strain the batter through a sieve for extra smooth crepes.
Divide the batter into 3 bowls and tint with different shades of pink, leaving one natural if desired for the ombré rose effect.
Let the batter rest/chill for 30 minutes.
3. Cook the Crepes
Heat a lightly greased 25cm non-stick crepe pan over medium heat.
Pour in a thin layer of batter and swirl quickly to coat the pan evenly. Make sure to stir the batter every time you cook a crepe.
Cook for about 1 minute until the edges lift slightly, then flip and cook the other side for another 20–30 seconds.
Repeat until all the batter is used, stacking the crepes between sheets of parchment paper to cool.
4. Make the Cream
Whip the cream, sugar, and vanilla together until medium peaks form.
Keep chilled until ready to assemble.
Assemble the Rose Crepe Cake 🌹
Take one crepe and spread cream over one half and strawberry jam over the other half.
Fold the crepe in half to create a semicircle.
Repeat with all the crepes.
Create the Rose Centre
Start with the darkest pink crepes.
Lay 2–3 folded crepes slightly overlapping in a row, curved side facing outward.
Spread a thin layer of cream over the overlapping area.
Roll them up tightly to form the centre of the rose.
Build the Rose
Continue wrapping more folded crepes around the centre, gradually working from the darker pink shades to the lighter pink and natural crepes to create a soft ombré rose effect.
Slightly ruffle and arrange the delicate edges as you wrap to accentuate the look of delicate rose petals.
Keep building until all the crepes have been used and you have a large blooming rose shape.
Finishing Touch
Gently tie the finished rose crepe cake with a pretty ribbon or bow for an elegant finishing touch, just like a bouquet of roses 🌹🎀
Carefully cover the rose crepe cake with cling film and chill for at least 1 hour before serving so the cake can set beautifully. Enjoy!