Pancake Tuesday is around the corner, and so we thought that our first dessert of the year should be...a crêpes cake ! It also makes for a perfect valentine's day dessert, and there'll definitely be some left for few days after!
I always joke about crêpes being in my DNA, not only because I'm French, but mainly because in my family, crêpes was a monthly event ! Even if my mum didn't especially enjoy standing in front of a hot stove for hours, she had two crêpes pans in her kitchen allowing for a much faster process. However, she never made a full cake with them. Personally, I only discovered this cake a few years back at a friends birthday party. They had this cake, which they called a "crêpier", and I remember thinking it was a genius way of enjoying pancakes.
We used our classic crêpes recipe and doubled the proportions to have around 30 crêpes. If, like us, you only own one pancake pan, the most daunting part of this recipe will be cooking the crêpes. It's indeed a long process, but it's all worth it in the end. In this recipe, we'll be skipping the crêpes making process but do check out our crêpes batter recipe and especially our tips for stress-free pancakes at the end.
This is a filling dessert, so we recommend serving thin slices, especially if you're planning on serving it after a large dinner.
 Crêpes : 40 minutes Cake : 40 minutes |
 Crêpes : 1h30 - 2 hours Cake : None |
 8 - 12 |
