Chantilly Crepe Cake
Serves 1035 mins prep45 mins cook
This chantilly crepe cake is made up of 20 thin and delicate crepes each layered with fluffy chantilly icing and piled high with fresh berries. Nothing stacks up to this light, luscious cake that is sure to impress!
0 servings
What you need
Instructions
This crepe recipe makes about 23 (9” round) crepes and I use 20 for the cake, so you have a few to practice on. If you want to make the crepes ahead of time, place a small piece of parchment or wax paper between each one, then after they have cooled cover the whole stack with plastic wrap. Make sure to put them on a flat plate or surface then refrigerate overnight, or until you’re ready to assemble the cake. The completed crepe cake will keep in the fridge for 2-3 days. Cover the whole cake loosely with plastic wrap and keep it refrigerated.View original recipe