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White Chocolate Crepe Cake

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An elegant white chocolate crepe cake made with layers of delicate crepes and a luscious white chocolate custard filling, finished with whipped cream, toasted coconut, passionfruit, and crushed meringue. Light, creamy, and perfect for celebrations or special occasions.

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

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

1/2 cup (30 g) toasted coconut

1 1/2 cups (150 g) crushed store-bought meringue

1/4 cup (60 g) fresh passionfruit pulp (about 4 passionfruit)

Instructions

  1. Prepare Crepe Batter: In a large mixing bowl, add the flour. In a separate bowl, whisk together the eggs and milk. Make a well in the flour and gradually pour in the wet mixture while whisking until smooth and slightly runny. Rest at room temperature for 30 minutes.
  2. Make White Chocolate Filling: Soak gelatine leaves in cold water. Warm custard in a saucepan over medium heat, then add white chocolate and stir until melted and smooth. Squeeze water from softened gelatine and stir into the warm mixture until dissolved. Transfer to a container and refrigerate for 1 hour to set.
  3. Cook Crepes: Heat a non-stick pan (22–26 cm) over medium heat. Lightly brush with butter and pour in about 1/4 cup of batter, swirling to coat evenly. Cook for 1 minute per side until lightly golden. Repeat to make about 15 crepes, brushing the pan as needed. Cool completely.
  4. Assemble Cake: Place one crepe on a serving plate and spread 2 tbsp of white chocolate filling evenly over it. Continue layering crepes and filling, finishing with a crepe on top. Refrigerate for 1 hour to set.
  5. Add Toppings: Spread whipped cream over the top. Garnish with toasted coconut, crushed meringue, and fresh passionfruit pulp. Serve immediately for best texture and flavor.

Notes

You’ll get about 15 thin crepes from this recipe, depending on pan size.

Crepes can be made ahead and refrigerated with baking paper between each layer.

Use powdered gelatine if preferred—1 tsp per gelatine leaf.

For variation, use milk or dark chocolate instead of white chocolate.

Do not freeze—custard and crepes may lose their texture after thawing.

Nutrition

Find it online: https://chocolatecoveredamy.com/white-chocolate-crepe-cake/