Why You’ll Love This Recipe

I love this crepe cake because it’s such a showstopper without requiring complicated techniques. The thin, buttery crepes stack beautifully with the silky white chocolate filling, creating a melt-in-your-mouth texture that feels both decadent and delicate. I can prepare it ahead of time, and the toppings—creamy, fruity, and crisp—add a balance of flavors and textures that make every bite irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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)

Directions

Crepe Batter

I start by adding the flour to a large mixing bowl. In a separate bowl, I whisk together the eggs and milk. I make a well in the center of the flour and slowly pour in the wet mixture while whisking continuously. I keep whisking for about 2 minutes until the batter is smooth and slightly runny. Then, I let it rest at room temperature for 30 minutes to relax the gluten.

White Chocolate Filling

While the batter rests, I prepare the filling. I place the gelatine leaves in a small bowl and cover them with cold water. In a saucepan over medium heat, I warm the custard for a couple of minutes, then add the white chocolate, stirring until it’s melted and smooth. I squeeze out the softened gelatine leaves and stir them into the warm custard mixture until completely dissolved. Once combined, I transfer it to a container and refrigerate for about an hour until set.

Cook Crepes

I heat a non-stick frying pan (22–26 cm) over medium heat and lightly brush it with butter. I pour about ¼ cup of batter into the center, tilting the pan so the mixture spreads evenly. I cook it for about a minute per side, then flip it with a spatula. I repeat until I have 15 crepes, brushing the pan with butter as needed. Once cooked, I let the crepes cool completely to room temperature before assembling the cake.

Assembly

I place one crepe on a flat serving plate and spread 2 tablespoons of the white chocolate custard filling evenly over it. I continue layering with crepe and filling until I’ve used them all, finishing with a crepe on top. I refrigerate the cake for 1 hour to set before decorating.

Topping

When ready to serve, I spread whipped cream over the top, then scatter toasted coconut, crushed meringue, and fresh passionfruit pulp. I serve it immediately for the freshest taste and texture.

Servings and Timing

This recipe serves 8 people and takes about 25 minutes of active prep time. The total time, including chilling, is around 2 hours and 25 minutes.

Variations

I sometimes use dark or milk chocolate instead of white chocolate for a richer flavor. For a fruitier twist, I add sliced strawberries, raspberries, or kiwi between some of the layers. I also love flavoring the filling with a few drops of vanilla extract or orange zest for extra depth. To make it even more indulgent, I drizzle melted white chocolate over the finished cake before adding the toppings.

Storage/Reheating

I make the cake up to 24 hours ahead, covering it tightly with plastic wrap and keeping it refrigerated. Just before serving, I add the whipped cream and toppings. Leftovers keep well in the fridge for up to 24 hours, though the crepes will soften slightly. I don’t freeze this cake, as the custard and crepes lose their delicate texture when thawed.

FAQs

How many crepes should I get from the batter?

I usually get about 15 thin crepes from this recipe, depending on the size of the pan.

Can I make the crepes ahead of time?

Yes, I often make them a day ahead. Once cooled, I stack them with baking paper between each crepe and refrigerate.

Can I use powdered gelatine instead of gelatine leaves?

Yes, I can substitute 1 teaspoon of powdered gelatine per leaf, blooming it in water before adding to the custard.

What kind of custard works best?

A thick, good-quality store-bought custard gives the best texture and sweetness.

Can I make the filling sweeter?

If I prefer a sweeter cake, I add a tablespoon of sugar or a bit of vanilla extract to the custard.

What can I use instead of passionfruit?

Fresh berries, mango slices, or a drizzle of berry coulis work wonderfully as substitutes.

How do I prevent the crepes from sticking?

I lightly grease the pan with butter before cooking each crepe and make sure the pan isn’t too hot.

Can I add flavor to the crepe batter?

Yes, I sometimes add a teaspoon of vanilla or a pinch of sugar to the batter for a subtle sweetness.

What’s the best way to serve this cake?

I slice it like a traditional cake using a sharp knife, wiping the blade between cuts for clean layers.

Can I freeze the leftovers?

No, freezing isn’t recommended as it alters the texture of the custard and crepes.

Conclusion

I love making this white chocolate crepe cake because it feels elegant and impressive while being simple to prepare. The layers of delicate crepes and creamy filling come together into a beautiful dessert that’s light, flavorful, and perfect for celebrations. Each slice looks stunning and tastes even better—a guaranteed showstopper for any occasion.