Layered with thin crêpes and a pistachio cream, this crêpe cake is finished with a generous drizzle of chocolate ganache.
This is only my second time making a crepe cake I think, hence when I made the first slice to reveal the contrasting layers within it made for quite the visual impact. Honestly, that’s the most rewarding part of making a crepe cake. It’s nice to know that the amount of effort that you expend that is measured in terms of each crepe you make, contributes to the overall visual appeal in proportionate levels. I imagine that the next one I make will be six months later and measures six inches tall.
I have to emphasize that the chocolate ganache is a must, just in case it seems like a mere accompaniment. There’s only so much chocolate flavour from the crepes and it isn’t nearly enough to complement the intensity of the pistachio cream. Be generous with the ganache and be transported into chocolate pistachio bliss.
After successfully producing her first batch of chocolate chip cookies at the age of twelve, Amanda has since become a baking fanatic. She likes to make a variety of desserts and documents them on her blog, Crumbs and Cookies. While eating the final product is usually the best part about baking, she secretly finds the process even more fun. You may also find her on Instagram @carramellatte and Pinterest @crumbsxcookies.