Crepe Cake Recipe

Crepe Cake Recipe

Ingredients
  

  • FOR CREPE:
  • 1 cup all-purpose flour
  • 2/3 cup milk cold
  • 3 large eggs
  • ¼ tsp salt
  • 3 tbsps butter melted
  • Butter for greasing the pan
  • FOR THE CREPE CAKE:
  • 12-15 pcs cooked crepes
  • 1 jar hazelnut spread
  • FOR THE TOPPINGS:
  • 10 pcs choco-peanut bar crushed
  • 1 cup whipped cream
  • 2 tbsps powdered sugar
  • 1 bar dark chocolate

Instructions
 

  • FOR CREPE:
  • With a whisk, mix all the ingredients until smooth.
  • Cover the mixture and let it rest at room temperature.
  • Heat a non-stick pan over medium heat, brush with butter.
  • Pour batter mixture to the center of the pan. Tilt the pan on all sides to coat the pan with the batter.
  • Cook for a minute or until golden brown, and then flip to cook the other side.
  • TO ASSEMBLE THE CREPE CAKE:
  • Spread each crepe with the hazelnut spread and sprinkle with crushed choco-peanut bar.
  • Stack each crepe on top of the other on a serving plate.
  • Top the last layer with whipped cream, crushed choco-peanut, dark chocolate shavings and dust with powdered sugar.

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