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Tropical Crepe Cake with Bertolli

This refreshing dessert takes a different spin on a traditional cake, using crepe layers and fresh fruit to create a lighter, healthier alternative that everyone will love. Using Bertolli Organic Extra Virgin Olive Oil Spray to make sure your crepes flip with ease!

Serves 6-8


  • 1 cup plain flour
  • 2 eggs
  • 2 cups milk
  • Bertolli Organic Extra Virgin Olive Oil Spray
  • Whipped cream
  • Diced mango flesh
  • Fresh passionfruit pulp
  • Finely chopped mint, to serve
  • Store-bought mini meringues, to decorate


  1. To make the crepes, combine all ingredients in a blender and blitz until combined. Set aside for 30 mins for the batter to rest and thicken.
  2. When ready to cook the crepes, heat a small (20cm) non-stick frypan over medium heat. Spray the pan with Bertolli Organic Extra Virgin Olive Oil Spray. 
  3. Remove the pan from the heat and pour in 1/2 cup of the batter – swirl around the saucepan to coat the base completely. Return to heat and cook until you see small bubbles coming to the surface of the crepe.  Use a spatula to carefully flip the crepe and cook for a further minute.
  4. Cook remaining crepes, spraying the pan with Bertolli Organic Extra Virgin Olive Oil Spray between each crepe. 
  5. Allow the crepes to cool completely before assembling the cake.
  6. To assemble the cake, start with a cooled crepe on the bottom. Spoon 2-3 tbsp whipped cream on top and spread to the edge of the crepe, leaving about a 1cm border. Top with mango and passionfruit pulp, repeat with remaining crepes, cream and fruit. 
  7. Sprinkle the top with mint then decorate with mini meringues. Serve immediately.

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