recipe, snack, sponsored, sweet

Reese’s and Cream Crepe Cake

What was your favourite candy when you were a kid?

Mine was Reese’s peanut butter cups- and I was so calculated about enjoying them that I would count how many I had collected on Hallowe’en and carefully dole them out to myself over a couple weeks.
In fact, even today when I purchase a bar, I carefully eat each little cup one by one.

So imagine my reaction when I heard that Hershey’s had come out with a Reese spread. I just knew I had to try it! Hershey’s Reese spread tastes exactly like a peanut butter cup, but in spreadable form. It is incredibly sweet, slightly crunchy from the nut pieces yet smooth and rich at the same time from the chocolate. It contains all the nostalgic memories of a peanut butter cup, but allows you to eat it with whatever you want! My favourite way? On a spoon (I’m not kidding.. this is my post-work afternoon treat).
When they asked me to try my hand at incorporating it into a recipe, I immediately thought about a crepe cake. Imagine thin and delicate crepes with crispy edges, doused in a generous amount of peanut butter chocolate spread and an unsweetened vanilla cream, layered upon one another.

This crepe cake is not only beautiful and impressive, it is also pretty easy and not as time consuming as one would think! Once the crepes are made, which can be done a day or two in advance if you wish, the layering part is a breeze. The elegance will not be lost if done over a couple days.

The best thing about this cake is that the unsweetened cream balances out the sweetness of the Reese spread, making it more moderated in intensity and pulling out the delicate flavours that sometimes get lost in the shuffle. All together, they also make a fantastic breakfast 🙂


Reese’s and Cream Crepe Cake


–  2 cups milk
– 3/4 cup water
– 4 eggs
– 6 tbsp coconut oil, melted (or unsalted butter)
– 3 tbsp granulated sugar
– 2 tsp vanilla extract
– 1/4 tsp salt
– 2 cups all-purpose flour

– 500g whipping cream
– 2 tsp vanilla extract
– about 300g Hershey’s Reese spread
– strawberries to garnish, optional


1. For the crepes, throw all ingredients into a blender and whirl until well combined. It will be quite watery, but don’t worry, it’ll thicken in the fridge. Keep the batter in the fridge for at least one hour, up to eight hours.
2. To make the crepes, prepare your crepe pan or frying pan by preheating over medium-high heat and grease slightly with a touch of butter or canola oil.
3. For a crepe pan, pour about 1/3 cup batter (it might be less in a frying pan) and tilt the pan to evenly distribute the batter. It will begin to bubble slightly, and the edges will turn golden. After about a minute, or when the top of the crepe looks somewhat dry and less glossy, flip and cook the other side for about 30 seconds. Keep the crepes on a dinner plate while you cook them (there will be about 15 crepes). Allow them to cool completely.
4. To prepare the cream filling, whip the whipping cream in a large bowl until it forms soft peaks, then fold in the vanilla extract. Whip until stiff peaks form.
5. To assemble the cake, lay one crepe on your serving dish and spread about 2-3 tbsp Reese spread as evenly as you can (try not to rip the crepe!) and as close to the edges as you can get. Lay another crepe on top, and them spread this one with the cream mixture. Alternate between layers until you run out of crepes.*
6. Keep the cake in the fridge until ready to serve. Best enjoyed the same day it was made.

*hint: warming up the Reese spread in the microwave for a couple seconds makes it easier to spread on such delicate crepes!

Disclaimer: I was compensated by Hershey’s Canada to review their product and create a recipe. All wording, opinion, and recipes are entirely my own.