Yield: Yields one 8-inch cake
A stack of crêpes layered with two sweet fillings—one creamy, one crunchy—becomes a luscious, sophisticated cake. It needs to chill before serving, so plan to make it ahead.
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great! worth to give it a go.. i changed d hazelnut to cashew nut...
Served this up for Easter dinner with rave reviews from a fairly discerning group. It isn't fast to prepare but the result is worth it. It's not too sweet and small portions go a long way. Love the crepe recipe.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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