Hero Curve

Mother’s Day crêpe cake

Everyday Occasions

Take Mother’s Day breakfast in bed to the next level with a beautiful (and easy!) crêpe cake.



For the crêpes:

  • 2 cups (500ml) milk
  • 2 eggs
  • 1 cup (150g) flour
  • ½ cup (100g) castor sugar
  • 1 tsp (5ml) vanilla essence
  • Oil, for frying

For the filling:

  • 2 cups (500ml) cream
  • ½ cup (65g) icing sugar
  • ½ cup (125ml) strawberry or raspberry jam

For decorating:

  • Jelly Tots Craziberries
  • mmmMallows Pink & White, roughly chopped
  • 1 handful fresh raspberries (optional)


To make the crêpes:

  1. Combine ingredients in a bowl and whisk until smooth.
  2. Heat oil gently in a large frying pan and, using a ladle to measure, pour enough mixture for 1 crêpe into pan.
  3. Fry for 30-60 seconds per side, until golden brown.
  4. Repeat process with remaining batter. You should end up with 20-25 crêpes.

To make the filling:

  1. Whip cream to stiff peaks.
  2. Fold in icing sugar and jam and mix until smooth.

To assemble the cake:

  1. Place a crêpe on a plate or cake stand and spread with a tablespoon of filling.
  2. Place a second crêpe on top and spread with another tablespoon of filling.
  3. Repeat the process with the remaining crêpes and filling.
  4. Garnish the top of the crêpe cake with Jelly Tots, mmmMallows and fresh raspberries, if using.
  5. Slice, serve and enjoy!

What you need

Original Jelly Tots 100g
mmmMallows Pink & White 150g
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