French Pistachio Crêpe Cake
French Pistachio Crepe Cake
A showstopping viral French gâteau de crêpes — 20 paper-thin crêpes layered with a silky pistachio pastry cream, assembled into a tall stack and refrigerated until firm enough to slice. Every cross-section reveals the beautiful green-cream striped layers.
- Total
- 50 min
- Serves
- 10
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Crêpe batter: blend all ingredients until smooth. Rest 1 hour. Cook approximately 20 thin crêpes in a buttered pan. Stack and cool.
About 5 min
Pistachio pastry cream: whisk yolks, sugar and cornflour together. Heat milk to simmering; whisk into the yolk mixture. Return to pan; cook stirring until thick. Stir in pistachio paste and butter. Cover surface with cling film; cool completely.
About 14 min
Fold whipped cream into the cold pistachio pastry cream until smooth.
About 14 min
Assemble: lay one crêpe on a plate. Spread 2–3 tbsp pistachio cream over it. Lay another crêpe; repeat until all crêpes are used. Top with a final crêpe.
About 14 min
Press gently. Wrap and refrigerate at least 4 hours until firm. Dust with icing sugar and scatter crushed pistachios before slicing.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 12 g
- Carbs
- 46 g
- Fat
- 22 g
- Fibre
- 2 g
- Sugar
- 28 g
- Sodium
- 180 mg
Contains: gluten, dairy, eggs, nuts
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Recipe by Boon Tools.