This Crepe Cake, filled with Rose Water-Vanilla Diplomat cream, has been sponsored by Nielsen-Massey Fine Vanillas and Flavors. As always, all opinions expressed are my own.
The aroma of fresh roses is one that instantly evokes feelings of romance, elegance, and femininity. Did you know that you can cook with floral flavors? Widely used in Persian recipes and popping up with increasing prominence in an array of cuisines, Rose Water is a unique and easy way to infuse dishes with the delicate scent of rose petals.
I’ve partnered with Nielsen-Massey to combine two of my favorite “on-trend” culinary concepts: Crepe Cakes and Rose Water. This beautiful rose and vanilla-infused French layer cake is an elegant dessert that makes a show-stopping presentation. It has “I love you” written all over it!
About Nielsen-Massey Vanillas and Flavors
I first discovered Nielsen-Massey about 15 years ago. I’d been watching one of my favorite cooking programs, when the chef picked up a bottle of vanilla extract that looked quite different from the brand I’d always stocked in my pantry. I was intrigued!
A little bit of Googling led me to Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract. When I purchased my first bottle, I loved everything about it; the elegance of the label, the sweet aroma of the vanilla, and the warm, rounded flavor it added to my recipes. I’ve used Nielsen-Massey’s extracts and flavors exclusively in my kitchen ever since.
Nielsen-Massey is a family-owned company with exacting standards and an unparalleled commitment to quality. All of their products are all-natural, GMO-free, certified gluten-free, Kosher certified, and allergen free, made with premium ingredients sourced from around the world. Their production philosophy centers on preserving ingredients’ natural flavors and aromas to produce the purest, best-tasting extracts.
Nielsen-Massey’s product line includes five different varieties of vanilla, ranging from all-purpose to exotics, as well as whole vanilla beans, pastes, powders, and sugars. In addition to their vanillas, Nielsen-Massey produces eight premium flavors and extracts. My favorites are their Orange and Pure Almond extracts (the latter made with bitter almond oil derived from stone fruit pits), and the Rose Water that I used in today’s crepe cake.
What is Rose Water?
Rose Water is made through a steam distillation process of rose petals. Its sweet, fragrant floral essence is wonderful with fruit, pastries, and even mild cheeses. I absolutely love Rose Water paired with anything creamy, such as Chantilly cream, custard, and rice pudding.
Nielsen-Massey’s Rose Water is lusciously fragrant, and you only need a small amount to infuse your recipes. It’s also a fantastic addition to a chic bar cart. Try adding a few drops to your favorite cocktails for a unique sip!
How to Make Crepe Cake
Crepe Cake (“Gâteau Mille Crêpes”) is a French layer cake composed of crepes and cream. While its name translates to “a thousand crepes,” there aren’t quite that many layers in a crepe cake. (Imagine what a staggering cake that would be!)
You can make a Mille Crepe with as many layers as you dare, but most include about 20 crepes. (Have you made a tall crepe cake? Let me know how high you’ve gone!) Each crepe is spread with pastry cream, whipped cream, or a combination of the two known as Diplomat cream.
For this recipe, I used Nielsen-Massey’s Madagascar Bourbon Vanilla Extract to make a batch of lightly-sweetened crepes. For the filling, I made a Rose Water and Vanilla Bean pastry cream (using Nielsen-Massey’s rose water and vanilla bean paste), and lightened it with pillowy whipped cream.
Topped with Rose Water-Vanilla flavored whipped cream, fresh raspberries, pistachios, and sugared rose petals, this beautiful cake would be perfect for celebrating Valentine’s Day, Mother’s Day, or adorning any spring dessert table.
For more recipe inspiration and to learn more about Nielsen-Massey’s premium extracts and flavors, follow them on social media (Facebook, Twitter, Instagram), or visit their website at www.nielsenmassey.com.
📖 Recipe
Crepe Cake with Rose Water Cream
Ingredients
Crepes
- 4 large eggs , room temperature (216g)
- 2 cups all-purpose flour (240 g)
- 2 tablespoons granulated sugar (25 g)
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (5 mL)
- ½ teaspoon kosher salt (2.2 g)
- 2-½ cups whole milk (600 mL)
- 1 tablespoon unsalted butter , melted and cooled (14.2 g), plus additional for greasing crepe pan
Diplomat Cream
- 2 cups half and half (480 mL)
- ⅔ cups granulated sugar , divided (130 g)
- pinch kosher salt (0.2 g)
- 5 large egg yolks (88.3 g)
- ¼ cup cornstarch (30 g)
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste (5 mL)
- 1 teaspoon Nielsen-Massey Rose Water (5 mL)
- 4 tablespoons unsalted butter , room temperature (56.8 g)
- 1-½ cups heavy cream (360 mL)
To Serve
- ½ cup heavy cream (120 mL)
- 1 tablespoon granulated sugar (12.5 g)
- ⅛ teaspoon Nielsen-Massey Rose Water (0.625 mL)
- ¼ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (1.25 mL)
- ½ cup raspberries (65 g)
- 2 tablespoons coarsely chopped unsalted pistachios (17 g)
- edible rose petals , for garnish (optional)
Instructions
Make the Crepes
- Place all crepe ingredients in a blender and mix on low speed until incorporated. Stop the blender once or twice to scrape down the sides and to make sure there are no flour pockets. Crepe batter should have the consistency of heavy cream.
- Let the batter stand at room temperature for 15 minutes, or cover and refrigerate no longer than overnight. Stir the batter before using.
- Heat a 9-½-inch nonstick skillet or crepe pan on the stove over medium heat and lightly brush with vegetable oil or melted butter. Pour ¼ cup batter into the skillet and swirl the pan until the batter covers the bottom. Crepes will be very thin (about 1/16-inch).
- Cook until lightly browned, about 2-3 minutes. Loosen edges and flip with a thin spatula or crepe turner. Cook on the second side until light golden marks appear.
- Remove crepe from pan and repeat with remaining batter, greasing the pan as needed. (Makes about 20 crepes.)
Make the Diplomat Cream
- Combine half and half, ⅓ cup sugar, and salt in a heavy-bottomed saucepan. Heat until bubbles form around the edges and wisps of steam rise from the pot. Remove from heat.
- While half and half mixture is heating, whisk together egg yolks, remaining ⅓ cup sugar, and cornstarch in a bowl until combined and a light yellow color.
- Temper the egg mixture by slowly pouring in about half of the heated liquid, whisking constantly. Whisk tempered egg mixture back into the remaining liquid. Cook over medium-low heat, whisking constantly, until thick and smooth.
- Remove from heat and pass pastry cream through a mesh strainer into a bowl. Discard any small egg solids in the strainer.
- Whisk in vanilla bean paste, rosewater, and butter until smooth. Cover pastry cream with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until well chilled.
- When ready to assemble the crepe cake, whip 1-½ cups heavy cream until peaks form. Stir about ⅓ of the whipped cream into the chilled pastry cream to lighten it. Gently fold in the remaining whipped cream.
Assemble and Serve
- Place 1 crepe on a cake plate or stand. Spread with ⅓ cup Diplomat cream, leaving about a ½-inch border. Continue layering crepes and Diplomat cream until all are used, ending with a crepe.
- Cover with plastic wrap and chill for 2 hours.
- Whip ½ cup cream with granulated sugar and extracts until peaks form. Top crepe cake with whipped cream and decorate with raspberries, and edible rose petals (if using). Sprinkle with chopped pistachios. Slice into wedges and serve.
Tracy Koslicki says
Oh my goodness this is ABSOLUTELY GORGEOUS. Like almost too good to eat gorgeous. Like I want to frame that and hang a picture of it in my HOUSE gorgeous!!
Annemarie @ justalittlebitofbacon says
I’m not a trendy person, but this cake is a trend I can get behind! The layers of crepes and vanilla-rose cream look and sound so elegant, especially with the rose petals strewn over the top. This is a statement dessert. And I love Nielsen-Massey vanilla. I haven’t tried the other flavors, but I think I have to. One question though – what would you say is the longest the cake can chill before serving?
Amanda {Striped Spatula} says
Hi Annemarie, I’ve chilled crepe cakes up to 12 hours in the past, but I like them best around the 2-hour mark. For an 8-12 hour chill, I add a stabilizer to the whipped cream so the layers don’t compress too much. You can use the gelatin method described here: https://www.cooksillustrated.com/how_tos/8351-stabilizing-whipped-cream .
Analida's Ethnic Spoon says
The cake looks fantastic! My husband bought me a crepe pan years ago and I have never attempted a crepe cake. This looks gorgeous!
Courtney Lopez says
This crepe cake is absolutely stunning! I just love all the rose petals on top too! I’m a huge fan of Nielsen-Massey! I have been using them for many, many, many years! Started with vanilla then branched out to the flavorings, The rose water is a treasure for sure. :)
Sharon says
What a lovely cake. This would make a great Easter Brunch dessert or for a wedding or baby shower.
Anna @ Crunchy Creamy Sweet says
I am totally intrigued by the rose water extract. I’ve never used it in baking and would love to! This cake is so unique and totally gorgeous! Perfect for special occasions.
Lisa | Garlic + Zest says
So, funny story — my nephew (10) has a very broad palate — and for his birthday this year, he asked for a crepe cake — for 25 kids. Oh-Ma-Gawd. My sister in law was in WAY OVER HER HEAD! This crepe cake is just gorgeous, Amanda. I’ve never cooked with Rosewater before, but I know Nielsen Massey is a great brand for vanilla extract — I will definitely buy some of the rosewater now — because this “cake” is happening!
TaraTeaspoon says
This is art. I love crepe cakes and it is always hit or miss when eating them but I can tell from your photos and recipe that you have perfected the delicate dessert, well done!
Matt Kearns says
Oh man this page is so colorful! This cake looks absolutely amazing! Well done! I never thought I would enjoy the color pink so much!
Tina says
Wow, this is so beautiful! Love the rose and raspberry garnishes, it’s so pretty. I have had Persian desserts with the rose water and thought it was quite an amazing touch. Persian desserts have been on my mind lately so I’ll have remember about the rose water. I think I have had this brand of vanilla extract before. I don’t know if I can find it here in Utah but I will certainly look for it. Thanks for sharing this!
Patti @Patty Cake's Pantry says
This is so beautiful. I think it’s the perfect Valentine’s Dessert. I’ve never used rose water in a recipe before, but I’m going to order a bottle from Amazon. For the garnish, I have a question. Are all roses edible, or should I look for a particular variety? (I have rose bushes in my yard, and we don’t use any pesticides.)
Amanda {Striped Spatula} says
Hi Patti. Technically, all roses are edible, but some are more bitter than others, and others, virtually tasteless. These pink roses had a nice, delicate flavor. You’ll want to use those that are organically grown, and be mindful of what fertilizers have been used. Even without pesticides, there are some fertilizers that can make otherwise safe-to-consume flowers inedible. Check out this article from Edible Austin: http://www.edibleaustin.com/index.php/homeandgarden-2/gardening/848-eat-your-roses
Elaine @ Dishes Delish says
I love Nielsen-Massey! I always know that I’m going to get a great product when I buy that brand! Your crepe cake looks absolutely stunning and delicious!! I have to make this soon!!
Brandy says
Crepes made into a cake?! My family would go nuts of that!
Huge fans of their vanilla here but have never added any other flavors to my order. I go through a ton of almond and should give theirs a try.
Amanda {Striped Spatula} says
I can honestly say that I’ve never had a Nielsen-Massey extract or flavor that I didn’t love! Highly recommend their almond especially. It has a beautiful flavor and is so fragrant!
Helen @ Fuss Free Flavours says
That looks so delicious and ideal for pancake day! I do love a good quality vanilla, it is an essential in every pantry, but important to get a good one. the Nielsen-Massey branding is iconic isn’t it – I thought they were just a UK brand!
Amanda {Striped Spatula} says
Iconic is a perfect descriptor for Nielsen-Massey! I’m glad that you’ve been able to experience and love their products in the UK. They’re headquartered in Illinois, but their products are sold all over the world!
Britt @ A Lil' Sweet, Spice, & Advice says
I have to start off by saying OMG, that is such a beautiful cake! I’ve been dying to try making a crepe cake and will be using your recipe when I do. I love Nielsen-Massey’s Vanilla Bean Paste, I have never seen the rose water extract before. I will be looking for that the next time I go to the store.
Gloria @ Homemade & Yummy says
OMG this is SUCH a beautiful cake. I love making crepes, but have never thought of making them into a cake. That is the brand of vanilla that I use too, but have never tried the rose water. This would make a GREAT celebration cake for any occasion.
Kate says
Oh my goodness, this looks so dreamy and delicious! I’ve been thinking of making a crepe cake forever and haven’t tried it yet!
Sara says
First of all, these photos are absolutely gorgeous! I have never made a crepe cake, but it looks as if you achieve such a sense of accomplishment once you’ve finished it! The combination of the rose and Madagascar Bourbon Pure Vanilla Bean Paste has me drooling. It sounds INCREDIBLE, and your cake is so gorgeously constructed! I’m so intrigued by the rose water and vanilla bean paste – I’ll have to try them out!
Sarah says
This is so gorgeous! I love crepe cakes but I’ve never tried making sugared rose petals. And I’ll look for that vanilla extract!!
Julia says
I just checked and my pantry currently has Nielsen-Massey vanilla extract, vanilla paste, chocolate extract, coffee extract, and a big bottle of almond extract. I also very recently finished a jar of their vanilla powder. I like using powder a lot!! I definitely should try the orange extract!
This crepe cake looks amazing! I’ve never made a crepe cake myself