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Crêpes cake: recipe, ideas and advice – Italian Cuisine


A dessert much less complicated than it seems! You just have to have the patience to cook many crêpes, then you just have to choose how to fill the layers!

There Crepes Pie it's a dessert that's easy to prepare even if it requires a little bit of it patience. It is indeed a cake made with many layers of crêpes interspersed with a creamy filling that can be prepared with different ingredients.
The crêpes are the most important preparation of this cake and once placed on top of each other they will create a very nice effect to see, especially after the cut. Let's start now, therefore, from the basic preparation.

How to do the Crepes

First mix 250 g of 00 flour with 60 g of sugar.
The flour must be well sifted.
Then add a pinch of salt, vanilla in seeds or in extract and of the orange peel or lemon.
Pour 500 ml of whole milk and mix with a hand whisk.
Except bang three eggs and then add them to the mixture.
Cook the crêpes in one crepeera very hot and slightly buttered or in a non-stick pan.
With this dose you should get 15 crêpes of about 20 cm in diameter.
To have crêpes of the same size used as a dispenser a ladle not too big always filling it with the same amount of batter and, once poured the mixture into the pan, distribute it evenly.

How to store them Crepes

You can also prepare them the day before to bring you a little further with work.
To keep them soft and humid at the right point, you simply have to stack them on top of each other when they are still warm and cover them with transparent film.
They will be ready for use when you need them and in the same way you can also freeze.
To defrost them, take them out of the freezer a few hours before using them.

How to fill the cake Crepes

Once you have made the crepes you just have to decide how to fill the cake.
We suggest a classic custard with vanilla or chocolate or one tiramisu cream with eggs and mascarpone.
If you are lazy you can also simply mix cream of hazelnuts and mascarpone or spreadable cheese, whipped cream and powdered sugar and you will get super delicious fillings that will please children too.
Do you prefer something very light and fresh? Try then to simply use the jam.
We suggest a bitter orange jam that is not too cloying and goes very well with the taste of crêpes.
A perfect idea for an after-dinner, but also for a snack.

How to compose the crêpes cake

Once you have chosen the filling, how do you proceed?
Place the first crêpe directly on what will be the serving dish.
Spread one light cream layer starting from the center of the crêpes to gently get to cover it all without reaching the ends to prevent the stuffing from escaping.
If you want, add between one layer and another also of the fruit, coconut flour, dried fruit grains or chocolate chips and proceed in this way for other layers until the crêpes are finished.
Be careful not to abound either with the filling or with everything you add between one layer and the other because the distance between one cracks and the other must be minimal for a spectacular visual effect when cut.

How to decorate the crepes cake

If you have used jam you can simply sprinkle the cake with of icing sugar or decorate it with caramelized fruit.
Thinking of the filling of orange marmalade, for example, you can use slices of caramelized and perfumed orange at the Grand Marnier.
If you use, instead, a filling that is more creamy, sweet and greedy, opt for one rich decoration based on tufts of whipped cream or chocolate ganache.

Browse now the gallery to discover the many variations of the mille crêpes cake and choose your favorite!

Recipe Spicy potato ravioli – Italian Cuisine


  • 700 g potatoes
  • 500 g flour plus a little
  • 400 g grated grana cheese a little more
  • 4 eggs
  • onion
  • butter
  • sage
  • garlic powder
  • mixed spices (garofolà)
  • extra virgin olive oil
  • salt

For the recipe of spiced potato ravioli, boil the potatoes. Meanwhile prepare the dough by working 400 g of flour with the eggs, a pinch of salt and 4 tablespoons of oil, until obtaining a homogeneous mixture. Crush the potatoes. Melt a knob of butter in a pan, add a slice of chopped onion and 100 g of flour. Cook until you get a crumbs set. Add some of the potatoes, then, away from the heat, add part of the grain.
Stir back on the stove, and gradually add the rest of the potatoes and parmesan, a pinch of garlic powder, salt and a teaspoon of garofolà. You will get a consistent and fragrant mixture. Roll out the dough with the dough sheeter, in sheets not too thin, working on a floured surface: the ravioli are large and the filling is consistent, so the dough must be able to contain it without breaking in cooking.
Place the filling on the sheets, in large walnuts, fold the dough covering the filling and cut the ravioli with a serrated wheel, closing the dough well along the edges. Boil the ravioli in boiling salted water for 6-8 minutes, then drain gently. Dissolve in a pan a generous amount of butter with some sage leaves and pass the ravioli to dress them. Complete with a sprinkling of parmesan and serve.