Layered with white chocolate and coconut custard, this delicious crepe cake is sure to impress.
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Carefully transfer the cake to a serving platter. Top with whipped cream, flaked coconut and passionfruit pulp. Cut into wedges to serve.
Get ahead: Make the crepe cake, without toppings, up to 1 day ahead. Cover and store in the fridge.
What’s the best technique for wafer-thin crepes?
For perfectly thin crepes, the batter needs to be runny so it coats the base of the frying pan. Hold the pan with your dominant hand and pour the batter in with your other hand – this gives you better control as you swirl the batter in the pan.
Layered with white chocolate and coconut custard, this delicious crepe cake is sure to impress.
Carefully transfer the cake to a serving platter. Top with whipped cream, flaked coconut and passionfruit pulp. Cut into wedges to serve.