If you’ve never made Russian Honey Cake before, don’t let those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make.
Traditional Medovik is a multi-layer honey infused cake with a creamy filling made of sour cream, heavy cream and condensed milk. Instead of making traditional honey cake layers, this shortcut version uses graham crackers to create soft, cake-like layers that form after chilling. Combined with a rich cream filling, this no bake dessert is light, sweet and incredibly satisfying.
Easy to make
Easy to prepare in less than 30 minutes. Only needs a few hours in the fridge but you can make it the night before.
Simple ingredients
Budget friendly with just a few ingredients you probably already have.
No oven required
Easy no bake, make ahead dessert that tastes like you spent all day baking.
Graham crackers: Store-bought puff pastry sheets are sold in the refrigerator or freezer section at your local grocery store.
Cream cheese: The base of the creamy filling.
Sour cream: Adds that extra tang to balance the sweetness. A must!
Heavy cream: Use cold heavy whipping cream for best results.
Vanilla extract: For a little extra flavor.
Powdered sugar: Just enough sugar to satisfy your sweet tooth.
For the rest of the ingredients, please see the recipe card below!
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
Add the rest of the heavy cream with the powdered sugar and vanilla extract. Beat for 1-2 minutes until fluffy and soft peaks form. Do not add too much powdered sugar. The frosting should not be overly sweet since the graham crackers are very sweet! Small clumps may form from the powdered sugar but they should dissolve.
Generously spread the filling between each layer
The most common mistake is not adding enough filling between graham cracker layers. The crackers absorb the filling so be generous. It should be at least the thickness of the graham crackers,1.5x more!
Refrigerate overnight
For best results, refrigerate at least 4 hours or overnight to the let the layers soften.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Step 1
Step 2
Step 3
Step 4
Yes! The only way for this cake to work is to refrigerate for at least 4 hours or overnight. It actually tastes better the next day as the layers soften, the cream solidifies and making it easier to slice.
You need to put enough cream between each layer because some of it gets absorbed from the graham crackers. It’s hard to give an exact measurement but the cream layer should be 1.5x to 2x the thickness of the graham cracker.
Chill the cake in the fridge at least 4 hours or overnight for best results. This helps the cream set and the layers soften, making it easier to slice.
Honey Cake is best served cold and a great make ahead recipe. Store leftover assembled cake in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3–4 days to maintain its texture and freshness.
I hope you love this easy shortcut Honey Cake recipe! Your feedback is valuable to us. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube for more easy no bake desserts and baking recipes!
I give you permission to steal this cake recipe for your Fourth of July dessert. This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous cake from Whole Foods.
Perfect Fourth of July dessert
This patriotic red, white and blue dessert is most popular Fourth of July desserts because it’s refreshing and easy to prepare ahead of time.
No oven required
This no bake cake is perfect for summer days when you don’t want to turn on the oven.
Easy to make
The easiest make ahead cake recipe for spring or summer gatherings. Prep time is under 30 minutes.
Refreshing & light
Serve chilled with lots of fruit.
Chantilly cream is a lightly sweetened whipped cream with vanilla. Unlike traditional frosting, in this recipe I used cream cheese and heavy whipping cream. This combination creates a stable yet flavorful frosting that pair perfect with the soft ladyfingers and fresh fruit.
Fresh berries: A good variety of blue and red fruit to create the iconic American flag.
Jam: Use high-quality jam. I like blueberry, marionberry or mixed berries. Combined with smashed raspberries for the fruity layer between the cake.
Condensed milk and milk: Both used to soak the ladyfingers.
Ladyfingers: I love using lady fingers because it’s basically dried up cake!
Mascarpone and cream cheese: Stabilizes the chantilly cream and adds more depth in flavor.
Heavy cream: Used for the cream cheese frosting.
Powdered sugar: Ladyfingers are naturally not very sweet. Powdered sugar helps balance the cream and cake layers.
Vanilla extract and almond extract: Adds an extract touch of flavor iconic to chantilly cakes.
For the rest of the ingredients, please see the recipe index card below!
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Prepare the chantilly cream
In a large mixing bowl, add the softened mascarpone and cream cheese. Beat on high speed for 1-2 minutes until smooth. Beat cold cheeses for 2-3 minutes. This extra step helps prevent clumps.
Add 1/2 of the heavy whipping cream and beat until combined. When adding the last half of the heavy cream, also add the powdered sugar, almond extract and vanilla extract. Whip for 2-3 minutes or until soft peaks form. Do not overmix. Taste and adjust sugar as needed.
Make the jam layer and milk mixture
In a medium bowl, add jam and fresh raspberries. Smash and mix until combined. In a separate bowl, add condensed milk and whole milk. Stir to combine until dissolved.
Build the first layer
Lightly dip each lady finger in the milk mixture. Arrange in a single layer in a 9″x13″ pan.
Add the cream
Top with 1/3 of the cream of the chantilly cream over the ladyfingers. Use an offset spatula to spread a smooth even layer.
Add the jam
Spread the entire jam over the cream into an even layer.
Repeat the layers
Continue layering the ladyfingers and 1/3 of the chantilly cream. Make sure to reserve enough for the final layer.
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Smooth the top layer
Use an offset spatula to make sure the top layer is smooth.
Create the flag outline
Use the tip of a knife or a toothpick to outline the sections of the flag. Create a rectangle in the upper left corner and 3 horizontal even lines.
Layer the blue section
Layer the blackberries and blueberries in the corner.
Pipe the white stripes
Use a piping bag with a star tip to pipe thick straight lines on the horizontal outlines.
Layer the red fruit
Arrange the strawberries, raspberries and cherries in between the white frosting.
Cover and refrigerate
Cover with plastic wrap and refrigerate overnight for best results. Dust with powdered sugar before serving.
For best results, refrigerate for at least 8 hours or overnight. This gives enough time for the ladyfingers to absorb the surrounding moisture from the cream and jam.
For the most flavorful results, dip in sweetened condensed milk mixture or a simple syrup.
Dip each ladyfinger for only 1-2 seconds. They absorb liquid quickly and over-soaking can make the dessert too soft and ruin the layers.
No Bake Berry Chantilly Cake is a delicious make-ahead recipe. Store covered in the refrigerator for up to 3 days. Do not freeze once soaked.
I hope you find this to be the best Tres Leches Cake recipe! Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try this recipe and love it, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
For more cake recipes, be sure to check out my Tres Leches Cake and Strawberry Tiramisu!
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors. You can serve it for lunch, a holiday gathering or a light dinner side dish.
Crunchy & Refreshing
Every bite is a mix of crunch and creaminess.
Irresistible homemade dressing
The dressing light made with mayo and Greek yogurt. It keeps this salad refreshing without being too heavy.
Easy to prep
There’s no cooking required. It’s simply a matter of washing, chopping and mixing. It can be made ahead of time, making it ideal for meal prep or entertaining.
Waldorf Salad is a fruit and nut salad. Originally served at the Waldorf Astoria Hotel in New York City in the 1800s, this salad combines apples, celery, dates, arugula, pecans and a creamy dressing for the perfect balance of savory and sweet flavors.
Apples: For crunch and sweetness. Compliments all the ingredients well.
Celery: For freshness and crunch. Most of the salad is made up of celery!
Dates: Dates add a caramel-like sweetness and chewy texture that makes this salad so irresistible and rich.
Mayonnaise and Greek yogurt: Greek yogurt adds extra protein and keeps the dressing light.
Parmesan: Adds a nutty, salty flavor and thickens the dressing.
Arugulal (optional): Adds more fullness to the salad but you may skip it completely.
Lemon juice: Freshy squeezed lemon juice provides acidity, brightness and freshness.
Maple syrup or honey: To balance out the acidity of the lemon and celery.
Olive oil: A good quality olive oil is important as the flavor of the dressing depends on it.
For the rest of the ingredients, please see the recipe index card below!
Step one
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill and parsley. Whisk until smooth.
Step two
Add parmesan and whisk until thick and combined.
Prepare the ingredients
Wash and chop the apples. Chop the apples and dates into bite sized pieces. Slice the celery and cucumbers into thin round slices. Roughly chop the pecans.
Make the creamy dressing
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill, parsley and parmesan until smooth.
Combine everything
To a large mixing bowl, add arugula, celery, dates, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Best served chilled.
Chill the ingredients
Place the apples, celery and dates in the fridge before prepping the salad. This salad is best served cold.
Toss apples in lemon juice
Keep the apples fresh by tossing them in water and lemon juice.
Make it a meal
Add grilled or shredded chicken to make it a complete meal.
The original salad included apples, celery and mayonnaise. That’s it! I think my version is WAY better!
Yes! This salad tastes better chilled in the fridge for a few hours. You can prepare it one day in advance but some of the salad elements may lose their fresh crunch. Make the salad and toss everything together except the pecans and arugula. They will get soggy and loose their crunch.
Honeycrisp, Fuji, Gala or Granny smith apples are great choices because they stay crisp. I prefer Gala apples.
This healthy Waldorf Salad pairs well at any occasion with any spreads. Serve at holidays, weeknight dinners or special gatherings with a side of grilled chicken or steak and artisan bread.
If you’ve never made Russian Honey Cake before, don’t et those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make.
This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous Berry Chantilly Cake from Whole Foods, this version skips the baking and uses ladyfingers instead.
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors.
Lemon Parmesan Gnocchi is a bright, creamy Italian pasta dish made with just a few simple ingredients for a quick weeknight meal.
This recipe is proof that chicken and potatoes don’t have to be boring. One-pan Lemon Chicken and Potatoes only require less than 10 minutes of prep time for a flavor that tastes like you’ve been in the kitchen all day.
Stuffed Shells. Easy, cheesy and perfect every time. Jumbo pasta shells filled with a creamy ricotta and spinach filling, baked in a rich marinara sauce. This Classic Italian American dish checks every box for a delicious dinner!
This One Pan Dumpling Bake recipe is worth the hype! It tastes like something you would order from Din Tai Fung. What makes this recipe great for quick weeknight dinners is the easy steps and simple ingredients.
If you love the bold, creamy and spicy flavors of jalapeno poppers, then this one-pot Jalapeno Popper Chicken recipe is about to become a weeknight favorite. Creamy sauce nestled between tender chicken and spicy jalapenos.
Looking for the best Banana Chocolate Chip Muffins that are moist, fluffy and loaded with gooey chocolate chips? This easy homemade muffin recipe is make with ripe bananas, simple ingredients and comes together in one bowl. Perfect for Breakfast, snacks or dessert!
During these colder months, Creamy Corn Chowder Soup is the only thing you need simmering on your stovetop.
My mama first taught me how to make crepes when I was 12 years old. But not with exact measurements. No, just eyeballing for the right texture and consistency. Each time, her cup was a different size coffee mug and the quantity of eggs was never the same but like many eastern Europeans, this is how I was taught.
No cuisine feels more gourmet than French! These popular pancakes originated in France and have become a popular recipe across the world. Crepes, also known as “clatite” in Romanian, are a paper-thin pancake made with a simple batter of flour, eggs, milk and butter. Consider this your ultimate, expert guide to making easy crepes!
This is a great recipe that I think you’ll find to be your go-to recipe the next time you’re making crepes!
Made in a blender
Using a blender to mix the crepe batter guarantees a smooth and silky batter.
Versatile
Crepes can accommodate to both savory and sweet fillings.
Easy preparation
Crepes are relatively simple to make with basic ingredients you probably already have at home.
Light and delicate
The thin, delicate nature of crepes is one of the characteristics that makes them so popular.
Milk: I recommend whole or 2% milk over skim milk for cooking delicious crepes.
Flour: All-purpose flour is the foundation of crepes and provides structure.
Eggs: Eggs bind the ingredients together.
Unsalted Butter: Melted butter in the batter not only adds richness, moisture and flavor but it also helps prevent sticking during cooking.
Sea salt: A pinch of sea salt for balance.
For the rest of the ingredients, please see the recipe card below!
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the batter
Melt the butter in the microwave or on a stovetop. Then, combine all the ingredients together in a blender and mix until smooth. A blender works best because it cuts through the wet and dry ingredients easier than a whisk. Shop my exact Vitamix blender here. (Affiliate link)
Let it rest
Once the batter is mixed, set it aside and allow it to rest. This is important because it allows time for the flour to fully absorb the liquid, and as a result, slightly thickens.
How to pour and spread the batter
Heat your pan over medium-low heat (not high heat) so the crepes cook gently without browning too fast. Lightly butter the pan, then pour the batter into the center of the pan and immediately lift and swirl it in a circular motion to spread the batter into a thin, even layer. The goal is to coat the bottom of the pan quickly before the batter begins to set.
Butter between crepes
I know this sounds like a pain but when you’re cooking the crepes, lightly brush the nonstick pan with melted butter when you notice the crepes look matte and dry. The butter not only adds flavor and crisps the edges but it also prevents sticking.
Cook one crepe at a time
Unlike pancake batter where you can cook a few at a time on one frying pan, we need the space of an entire pan to spread the batter and cook each crepe evenly. For consistency purposes, use a dry measuring cup to portion out each crepe. I prefer the 1/3 cup (a cup of batter is way too much for one crepe). Wait until the crepe is golden brown to flip.
Serve with your favorite fillings
Crepes are mild in flavor, which makes them perfect for both sweet crepes and savory crepes. Filling ideas: fresh fruit/fresh berries, peanut butter, chocolate spread, lemon curd, ham, eggs, etc.
You don’t need a fancy crepe pan to make amazing crepes at home. A nonstick skillet and thin spatula does the trick! This recipe makes about 15, 10-inch crepes. I used a 12-inch, non-stick crepe pan I found at Home Goods. The amount of crepes per serving will depend on the size of you pan. Shop my favorite crepe pan here. (Affiliate link)
Crepes are actually fairly quick to make and we recommend making them the same day. If you are short on time, you can prepare the batter ahead of time (ideally 1-6 hours) and place in the fridge to chill to allow to gluten to relax. You get the benefits of freshly cooked crepes without needing to measure and mix during peak prep time.
Tuck and roll method
Everyone has their own way of folding crepes and this is mine. I prefer the tuck and roll method because it secures the goods in place.
Step 1
Spread a thin layer of filling all over the crepe.
Step 2
Fold the right and left side towards the middle, slightly overlapping one another.
Step 3
Roll away from yourself into a log shape.
Suzette method
It’s basically just a fancy triangle fold. This fold is perfect for serving on a large tray at brunch!
Step 1
Spread a thin layer of filling all over the crepe.
Step 2
Fold the crepe in half.
Step 3
Fold the half into quarters.
Room temperature ingredients
Be mindful of the recipe specifics when it comes to the ingredients. Cold ingredients may lead to lumpy and uneven texture in the batter.
Use a blender
Minimizes the risk of clumps and promotes a smooth batter.
Let the batter sit
Let the batter rest at least 20 minutes. This allows time for the flour to fully absorb the liquid. As a result, you will get a smoother, silkier texture. It will naturally thicken to the exact consistency we need.
Coat the pan with butter
I know this sounds like a pain but lightly brush the pan with melted butter when you notice the crepes look matte and dry. The butter not only adds flavor and crisps the edges to golden perfection but it also prevents sticking. Yes, using a non-stick skillet will help with sticking but trust me.
Crepes are versatile and can be filled with savory or sweet ingredients. Classic Nutella and banana, strawberries and whipped cream or fruit preserves with a simple cream cheese filling. Savory fillings can range from ham and cheese, chicken and pesto or a classic tuna melt.
I haven’t tried this, and love this recipe as-is! That said, I know some home cooks like to add a ½ teaspoon vanilla extract or lemon juice directly into the batter with the rest of the ingredients.
Crepes store well at room temperature. Once cooled, cover completely in plastic wrap to lock in moisture and prevent the edges from drying out. For maximum freshness and soft texture, best enjoyed same day.
Your feedback is valuable to us and I hope you find this to be the best crepe recipe. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five-star review. I love sharing delicious recipes that help home cooks feel confident, whether you’re making basic crepes, other breakfast recipes, or anything else from the blog. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube you don’t miss new recipes.
These crepes are my favorite! And the blender idea was so smart. Will be making these again soon:)
We think so too! Thank you Hadassah. 🙂
These paper thin crepes are delicious & and are gone quickly, everyone in our household enjoys them.
You can’t go wrong with crepes! Thank you for the lovely review. 🙂
Best crepes I’ve ever had. Easy enough for me to learn!
Hi Mike, we’re so glad you enjoyed our recipe! Thank you for the review.
These are so so good!!! Absolutely perfect texture and super easy recipe to follow! Even my 2-year-old gobbled them up! They’re that good!
Thank you so much, Jonelle! We love to hear reviews like this. 🙂
Easy and yummy crepe recipe! Family favorite!!
We love family approved recipes! 😉
I’ve been making crepes with a different recipe for years, but often struggle with lumpy batter. This one worked great!
Thank you for the lovely review! 🙂
A go to recipe for my family when we want something sweet. So delicious with any filling. We especially love it with Nutella (duh) and cherry jam!
Thank you, Adina! 🙂
It’s the easiest crepe recipe and so delicious. I made two batches and it was a hit. We absolutely love them.
Thank you, Debbie! It’s safe to say you’ll make them again. 🙂
So easy and simple to follow! And the best and tastiest recipe!
Thank you, Debbie! It’s a staple in our home and I hope it becomes a frequent one in yours too. 🙂
Easy to follow and delicious recipe! Thanks for sharing ☺️
Thank you! 🙂
I absolutely love the crepes. I usually have a hard time getting the right consistency but your recipe was easy and crepes came out delicious.
Thank you, Gabriela! That’s what we love to hear. 🙂
I absolutely love the step by step pictures you placed on your site! It make’s following these recipes so much easier!! Crepes are so so delicious!!
Thank you, Alina! That’s what I’m here for. 🙂
This recipe is amazing. I am obsessed with crêpes and very picky and this recipe is perfect. They are soft, thin and easy to make. The idea of mixing the batter in a blender is genius and the detail that you give is incredibly helpful. Thank you for sharing.
Thank you, Manuela! It’s my pleasure 🙂
These crepes were so soft and buttery! It reminded me of the way my grandma made them. Thank you for sharing this easy and nostalgic recipe.
Thank you for your review, Red. I’m glad you enjoyed our recipe. It’s special to us too!
Best crepes EVER!!! Thank you for sharing your expert tips. It was very helpful. On behalf of everyone, we adore you and we thank you.
Hi Emily, thank you! Everything I do is for the people. 😉
These are so good!
Thank you, Omi! 🙂
Instantly had to try this recipe when you first shared it. I’ve never been successful at making crepes until now. Definitely my new favorite crepe recipe. Your attention to detail with instructions and expert tips is impressive. Thank you for the great recipe.
Thank you, Denise! I want everyone to be successful and confident in the kitchen. I’m glad you felt that too. 🙂