A mille crepe cake is a dessert made of paper-thin crepes stacked layer by layer with whipped cream in between each one. Once sliced into you will reveal dozens of paper-thin layers.

Take a crepe and spread a thin layer of Chantilly cream on it (15). Then place it inside the ring, making sure that the cream faces you (16-17). Take the second crepe, cover it with cream (18).

If making crêpes in advance, layer each crêpe between sheets of greaseproof paper, then wrap them in cling film. Store them in the fridge (for use the next day) or in the freezer for up to one ...

An curved arrow pointing right. Billy Angel Cake Company in Seoul, South Korea, makes a colorful and fruity crepe cake. The masterpiece is made with 20 individual crepes and five different flavors ...

The tradition of eating crêpes is — much like our New Year tradition of collards and black-eyed peas — also associated with ...

L’otus Cake Boutique (103-8580 Cambie Road) makes mille crêpes, which are multi-layer cakes made with paper thin crepes and filled with pastry cream. Some of its flavours include fresh fruit ...

Kuih ketayap is best served fresh at room temperature. The pandan crepes should be soft and slightly chewy, while the filling should be sweet and fragrant.