What’s better than a couple of filled crêpes on a dessert plate? According to Chowhounds, a whole stack of the thin French pancakes, each layer spread with something delicious, served in wedges like a cake. A favorite filling is crushed, sweetened berries and mascarpone or whipped cream. HillJ spreads crêpes with creamy peanut butter, alternating them with layers of crêpes topped with Nutella and sliced bananas. Harters warms a crêpe cake filled with apple purée in the oven before serving. This treatment also works with savory fillings—blue room recommends trying it with this mushroom crêpe cake.
Get started with CHOW’s Basic Crêpes recipe (pictured).
Photograph by Chris Rochelle / CHOW.com