This Dulce de Leche Irish Cream Crêpe Cake is so delicious that I recommend you to…avoid making it!
Dulce de Leche Irish Cream Crêpe Cake.
That’s right. This suggestion is quite uncommon for a food blog. But I prefer to be honest with my dear readers. If you like either crêpes, dulce de leche or Irish Cream, this dessert might be your personal enemy.
You might (or probably might not) have heard I happen to be a fan of both dulce de leche and Irish Cream. Well, apparently, I also love crêpes and crêpe cake. Do you see this subtle connection here?
Obviously, this Dulce de Leche Irish Cream Crêpe Cake meant to be created like this Dulce de Leche Irish Cream Ice Cream last summer.
There’s something fabulous in the combo of dulce de leche, Irish cream, and butter. The frosting is rich, buttery, with a distinctive caramel and bailey’s flavors. Indeed, I had only 1/3 cup of the liquor, but I recommend that you add few tablespoons more. That won’t hurt.
I’m telling you – the frosting was so good that I needed to urgently assemble the cake or I would have eaten the frosting just straight from the bowl #nocrepesneeded
A Simple Dessert with a Rustic Look
Also, I generously sprinkled Dulce de Leche Irish Cream Crêpe Cake with roasted walnuts for a delicious crunch and rustic look.
The only one thing I would probably do differently next time is its height. While Dulce de Leche Irish Cream Crêpe Cake looks sumptuous due to the many layers (I used over 20 crepes), it wasn’t that simple to slice and eat it. So I think if you make 12-15 crepes, that would be enough. But please don’t make less frosting. Remember: it’s delicious straight from the bowl:)
- 2 cups all-purpose flour, sifted
- 1 cup lukewarm water (See Note 3)
- 1 cup milk (See Note 3)
- 2 large eggs
- 1-2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 2/3 cup salted butter, soften (at room temperature)
- 1/2 cup powdered sugar (See Note 4)
- 2 cups thick dulce de leche (See Note 1)
- 1/4 - 1/3 cup Irish cream (See Note 2)
- 1 - 1,5 cups toasted walnut, chopped
- butter or oil, for greasing the pan
- For the batter, in a bowl whisk together the flour, water, milk, eggs, oil, salt, and sugar. Slightly beat until smooth and no lumps remain - you should get the consistency of olive oil. You can also whip the batter using your kitchen processor or an immersion blender to avoid any lumps. If necessary, adjust the batter by adding some extra flour or water (See Note 3). Refrigerate the batter for at least 30 minutes. Note that when chilled, the batter will thicken so you might thin it by adding a little more water or milk.
- Heat a lightly buttered pan/skillet on over medium heat. Once the pan is well heated, pour in enough batter, approximately 1/4 cup per crêpe (depending on the size of your pan) quickly moving the pan from side to side to evenly spread the batter in a thin layer.
- Cook 1-2 minutes or until the edges are slightly crisp and could easily be lifted with a spatula or knife (adjust the temperature as needed). Flip and cook for another minute or so. Transfer a crepe into a plate and repeat with the remaining batter greasing the skillet after making 4-6 crêpes. You should have between 15 and 20 crêpes. Let the crêpes cool before assembling.
- To make the frosting, in a large bowl beat the softened butter with the powdered sugar with a mixer at low speed, for about 2 minutes.
- Add the dulce de leche and continue beating at low speed, for 2-3 minutes until smooth.
- Add in the Irish cream (Add 1/4 cup first) and beat for 1 minute or until fully incorporated. If it's still thick, add the remaining Irish cream. You can add a little more Irish cream, but you might need to add more powdered sugar as well (See Note 5)
- To assemble the cake, spreed about 2-3 tablespoons of the frosting on a crêpe. Place another crêpe and repeat the layers. Cover the top crêpe with the frosting as well and sprinkle with the roasted walnuts. (See Note 6)
- Let the cake stand in the fridge for at least 2-3 hours. Remove from the fridge 15 minutes prior serving.
Note 1. The consistency of store-bought dulce de leche greatly vary. You will need the thickest one you can find. If it's not thick enough, while incorporating Irish Cream, start with 1/4 cup adding more if the consistency allows. Note 2. As the thickness of dulce deleche may vary, start with 1/4 cup of Irish cream adding more if the frosting is thick enough. Note 3. As all wet and dry ingredients and their characteristics (especially density) vary, 2 cups of liquid is a minimum amount you will need for 2 cups of flour. In most cases I add up to 3,5 cups of liquid; however, if you are making a crepe cake or stuffed crepes, I recommend adding less liquid, and 2,5 - 3 cups (total amount of water and milk) will do. Note 4. As I used very thick dulce de leche, 1/2 of powdered sugar was enough. You might need some extra if you have thinner caramel. Note 5. Personally I didn't refrigerate the frosting, but if you see it's a bit runny, let it stay 30-40 minutes to thicken up. If this doesn't help, stir in some more powdered sugar. Note 6. Some visitors have reported this amount of filling is way too much for the cake. Place the frosting into a container and keep refrigerated up to 3 days.This spread is delicious with a toast, pancakes, or just straight out the container :)