If you love sky-high, showstopping desserts, prepare to meet your new obsession. Crêpe cake is a cool, lofty masterpiece composed of layers of crêpes and lightened vanilla pastry cream ...

Layered crepe cakes aren't difficult to make, but they do need several hours to firm up in the fridge. You can make your own mango jam, or buy it.

Go global with your next bake. We rounded up traditional cakes from around the world. Find decadent recipes from Germany, ...

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 ...

About Crepe Suzette Recipe: If you're a fan of crepes and complex and delicate French food, then we've got just the perfect recipe for you. They're light, fluffy, silky smooth and made using orange ...

About Crêpe Suzette Recipe: Whip up this classic French dessert made with the eggs, flour, orange juice, butter and a hint of cinnamon. Crepes are very thin versions of pancakes that can be easily ...

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 ...

See how Amy got on below, then put your own skills to the test by scrolling down to find the full recipe for crêpe soufflé. For the soufflé, Monica whisked five egg whites into stiff peaks.

Escoffier made his name as the founding chef of the Savoy Hotel and this recipe for crepe suzette was a popular dessert. Escoffier would ensure it was presented on a trolley and the final steps ...

Promising review: "Best gift I've given in years! I bought a set to play with my niece and nephew on vacation. They are 6 and ...

This chef has received over 200 awards due to his blend of Mexican and French food. It should also be noted that he is the creator of the famous crepe cake that is served in many places of this city ...

I also make the crepes much smaller, so everyone can have their own. Most of the recipes I've seen use rice flour as the only starch in the crepe batter, but I found the cooked crepes a little too ...