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A fluffy Swiss roll cake filled with cream, topped with chocolate drizzle and raspberries on a white plate.

Easy Crêpe Roll Cake with Whipped Cream & Berries

A delightful and impressive no-bake cake made from thin, delicate crêpes layered with light, fluffy whipped cream and fresh berries, then rolled into a beautiful log. This easy recipe is perfect for any occasion and looks stunning on a dessert table.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: European, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crêpes (makes about 18-20 crêpes)
  • 1 1/2 cups all-purpose flour 180g
  • 2 tbsp granulated sugar 25g
  • 1/4 tsp salt
  • 3 large eggs
  • 2 cups whole milk 480ml
  • 4 tbsp unsalted butter 56g, melted and cooled
  • 1 tsp vanilla extract
  • Optional butter for greasing the pan
For the Whipped Cream Filling
  • 2 cups heavy cream 480ml, very cold
  • 1/2 cup powdered sugar 60g
  • 1 tsp vanilla extract
For Garnish
  • 1 cup mixed fresh berries 150g, such as strawberries, blueberries, and raspberries
  • 1 tbsp powdered sugar for dusting

Equipment

  • Large mixing bowls (2)
  • Whisk
  • Fine-mesh sieve
  • Non-stick crêpe pan (8-10 inch / 20-25 cm)
  • Rubber spatula or silicone turner
  • Measuring Cups and Spoons
  • Electric mixer (stand or hand-held)
  • Plastic wrap or parchment paper
  • Sharp Knife
  • Serving platter

Method
 

Prepare the Crêpe Batter
  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
  2. In a separate medium bowl, whisk the large eggs, whole milk, melted and cooled unsalted butter, and vanilla extract until well combined.
  3. Gradually add the wet ingredients to the dry ingredients, whisking continuously until smooth. For a silkier batter, strain it through a fine-mesh sieve to remove any lumps.
  4. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes (or up to 2 hours). This allows the flour to fully hydrate, resulting in more tender crêpes.
Cook the Crêpes
  1. Heat an 8-10 inch (20-25 cm) non-stick crêpe pan or skillet over medium-low heat. Lightly grease the pan with a tiny bit of butter, wiping off any excess with a paper towel.
  2. Pour about ¼ cup (60ml) of batter into the center of the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly to cover the bottom.
  3. Cook for 1-2 minutes until the edges start to crisp and the top looks set. Carefully flip the crêpe with a spatula and cook for another 30-60 seconds on the second side, until lightly golden.
  4. Transfer the cooked crêpe to a plate. Continue cooking the remaining batter, stacking the crêpes as you go. You may need to lightly grease the pan occasionally. Let the crêpes cool completely.
Prepare the Whipped Cream Filling
  1. In a large, chilled bowl (using a chilled bowl and beaters helps cream whip faster), combine the cold heavy cream, powdered sugar, and vanilla extract.
  2. Using an electric mixer (handheld or stand mixer with whisk attachment), beat on medium-high speed until firm peaks form. Be careful not to overbeat, or it will turn into butter.
Assemble the Crêpe Roll Cake
  1. Lay a large sheet of plastic wrap or parchment paper on a clean work surface.
  2. Arrange 6-7 cooled crêpes in an overlapping rectangular shape, with each crêpe overlapping the next by about 1-2 inches (2.5-5 cm). The rectangle should be roughly 10-12 inches (25-30 cm) wide and 16-18 inches (40-45 cm) long, depending on your crêpe size.
  3. Evenly spread about two-thirds of the whipped cream over the entire crêpe rectangle, leaving a small border (about 1 inch / 2.5 cm) on all sides.
  4. Scatter about half of the fresh berries over the whipped cream.
  5. Carefully, but firmly, start rolling the crêpes from one of the shorter ends into a tight log. Use the plastic wrap or parchment paper to help you roll it tightly.
  6. Once rolled, wrap the log tightly in the plastic wrap and refrigerate for at least 2 hours, or ideally 4 hours, to allow the cake to set and firm up.
Garnish and Serve
  1. Before serving, unwrap the crêpe roll cake and transfer it to a serving platter.
  2. Spread the remaining whipped cream on top of the roll cake.
  3. Arrange the rest of the fresh berries on top.
  4. Lightly dust with powdered sugar.
  5. Slice with a sharp knife and serve immediately.

Notes

Crêpe Thickness: The key to a good roll cake is thin crêpes. Don't be afraid to swirl the pan quickly after pouring the batter to ensure an even, thin layer.
Chilling is Key: Don't skip the chilling step! It allows the crêpes and cream to meld and the cake to firm up, making it much easier to slice neatly.
Variations: For different flavors, you can add a thin layer of fruit jam or chocolate hazelnut spread before the whipped cream. Alternatively, mix finely chopped nuts into the whipped cream for added texture or replace some milk with orange juice or a liqueur.
Storage: Store leftover cake tightly covered in the refrigerator for up to 2-3 days.