Crepes, a staple French dish, are thinner than pancakes and versatile enough to be served at any time of the day. They can be filled with a range of savory and sweet ingredients and are often layered into a crepe cake called mille crêpes. According to Sandy Folsom, director at Wilton Sweet Studio, the key to a great crepe cake lies in the batter's resting time, which enhances texture. Proper cooking is essential; without rushing or burning, one can create a moist and delicious dessert suitable for various occasions.
Rushing the process is one of the biggest mistakes you can make when whipping up a crepe cake. Let your batter rest for optimal texture.
It's important to let your batter rest and chill in the fridge for a couple hours to allow the liquid to be fully absorbed.
Make sure you aren't overcooking your crepes: use heat no higher than medium and turn it down if they're browning too fast.
A million ways to make the mille crepe; customize the flavor of the crepes and/or the filling to suit your taste.
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