There are two options for shaping this dessert. The first one is to make classic layered crepe cake. The second one, and the one I chose, is to make small roulades: one crepe per roulade that makes one serving. I simply find this more practical. But whatever option you choose, you'll get divine crepes with soft and creamy inside and aromatic, crispy outer coat. It just must be good!
You'll need the following ingredients:
- 8 crepes (see step 1)
for the filling:
|
for the coating:
|
Directions:
|
|
Make sure the baking pan is the same size as the crepes, as there shouldn't be any empty space.
The next steps are the same for both versions.