Stacked Crepe Cake- Part 2 in a Series
I first was introduced to this lush and tasty crepe cake over 25 years ago while taking classes at Peter Kump’s New York Cooking School. When I was looking for a new dish last fall, to spruce up a client’s annual Post-Thanksgving Brunch, I reached back in the annals of my memory for this truly special occasion dish. It’s elegant showstopper on a holiday brunch buffet (hint-since we’re approaching Spring, it’d be great for an Easter brunch), but you don’t have to wait for a party to serve it. It would be great served for an intimate supper, too, with a salad of mixed baby greens alongside.