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White Chocolate Crepe Cake

Author: Nicole
Servings: 8
If you're looking for a special occasion showstopper, this White Chocolate Crepe Cake recipe is the ideal choice. A luscious white chocolate filling is sandwiched between layers of thin crepes, then topped with whipped cream, toasted coconut, tangy passionfruit and meringue. Although the cake seems complicated, it's way easier than it looks! Just 25 minutes of prep and the rest of the time is for setting.
Prep Time25 minutes
Total Time2 hours 25 minutes

Ingredients

  • CREPE BATTER
  • 2 cups 300 g plain (all-purpose) flour
  • 4 eggs
  • 3 cups 750 ml full-cream (whole) milk
  • 2 tbsp unsalted butter for greasing the pan during cooking
  • WHITE CHOCOLATE FILLING
  • 3 gelatine leaves
  • 1 kg 2 lb 3 oz store-bought custard
  • 200 g 7 oz white chocolate, broken into squares
  • TOPPING
  • 2 cups whipped cream
  • ½ cup 30 g toasted coconut
  • 1½ cups 150 g crushed store-bought meringue
  • ¼ cup 60 g fresh passionfruit pulp (approximately 4 passionfruit)

Instructions

  • CREPE BATTER (see note 1)
  • Add the flour to a large bowl.
  • In a separate bowl, whisk together the eggs and milk.
  • Make a well in the centre of the flour, then slowly add the egg and milk mixture, whisking. Whisk for at least 2 minutes until smooth (you can also use an electric handheld whisk). The batter will be runny. Set aside at room temperature for 30 minutes.
  • WHITE CHOCOLATE FILLING
  • Add the gelatine leaves to a small bowl and cover them with cold tap water.
  • Add the custard to a medium saucepan over medium heat. Stir for 1–2 minutes or until the custard is warm.
  • Add the white chocolate and stir for 1–2 minutes or until melted.
  • Squeeze any excess water from the gelatine leaves, add the gelatine to the custard and white chocolate mixture, then stir for 1–2 minutes until melted.
  • Remove from the heat, transfer to an airtight container and refrigerate for 1 hour or until set.
  • COOK CREPES
  • Heat a non-stick frying pan (22–26 cm/8¾–10¼ inches) over medium heat. Brush with butter between the crepes.
  • Add ¼ cup (60 ml) or a ladle of the mixture to the centre of the pan, tilting the pan so that the batter evenly coats the base of it.
  • Use a spatula to flip the crepe and cook for a further minute.
  • Repeat the process. You will be left with 15 crepes (see note 2).
  • Set the crepes aside to cool. They need to be at room temperature before assembling the cake.
  • ASSEMBLY
  • Place a crepe on the bottom of a round serving dish. Spoon over 2 tablespoons of the white chocolate and custard filling. Spread evenly. If there are a few lumps in your custard, that’s fine.
  • Repeat the process with the remaining custard and crepes.
  • Place in the fridge for 1 hour to set (see make ahead instructions below).
  • TOPPING
  • Top with whipped cream, toasted coconut, crushed meringue and passionfruit pulp. Serve immediately.

Notes

Note 1 – This is not a sweet batter, the white chocolate and custard filling naturally sweetens this dessert. If you prefer to sweeten your crepes, add ¼ cup (55 g) of caster (superfine) sugar.
Note 2 – If the batter isn’t spreading quickly or easily in your pan, add 1–2 tablespoons of milk to the batter (whisk it vigorously) to loosen it.
MAKE AHEAD
Make up to 24 hours prior to your event. Follow the recipe steps up to the end of the assembly, cover the cake with plastic wrap and refrigerate. When ready to serve, top with desired toppings.
LEFTOVERS
Refrigerate and consume within 24 hours. Not suitable for freezing.

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