This Raspberry and Pistachio Crepe Cake Is a 'Great Centerpiece' for Your Easter Spread

Mar. 15, 2025

Sabrina Ghayour’s Raspberry and Pistachio Crepe Cake.Photo:Morgan Hunt Glaze

Morgan Hunt Glaze

Sabrina Ghayour’slayered treat is just as delicious as it is beautiful.

“The process is simple, with deliciously sweet cream spread between layers of thin pancakes,” says the chef, whose colorful dessert recipe is adapted from her new cookbookFlavor. “It makes a great centerpiece.”

Crepe cakes are popular across Europe and Asia but Ghayour says her unique flavor combination takes it to the next level: “The sweetness of pistachios work well with the sharpness of raspberries,” says the host of"Sabrina’s Kitchen" supper club.

Sabrina Ghayour’s Raspberry and Pistachio Crepe Cake

1 cup whole milk

3 Tbsp. tap water

¾ cup (about 2½ oz.) all-purpose flour, sifted

⅛ tsp. kosher salt

2 large eggs

1½ Tbsp. granulated sugar

5 Tbsp. (3½ oz.) unsalted butter, melted, divided

3¾ cups heavy cream

½ cup powdered sugar

2 tsp. vanilla bean paste

Natural pink food coloring

½ cup chopped unsalted pistachios, finely ground

2 cups fresh raspberries

1.Stir together milk and water in a small bowl. Whisk together flour, salt and eggs in a large bowl until well combined. While whisking continuously, slowly add milk mixture into flour mixture, a little at a time, until batter is smooth and free of lumps. Whisk in granulated sugar and 4 tablespoons of the melted butter.

2.Heat a medium skillet over medium high. Brush a small amount (about¼teaspoon) of the remaining melted butter in skillet. Add¼cup crepe batter to skillet, and immediately swirl skillet to fully cover bottom. Cook until edges are set and top of crepe becomes matte, about 45 seconds. Use a nonstick spatula to lift edges of crepe, and quickly and carefully flip. Cook until set on bottom, about 15 seconds. Transfer crepe to a parchment-lined plate; cover with another sheet of parchment. Repeat with remaining batter to make 8 crepes total, brushing skillet with¼teaspoon melted butter each time and stacking cooked crepes on plate with parchment between each. Let cool completely, about 20 minutes. Cover, and chill in refrigerator until ready to assemble.

3.Place cream, powdered sugar and vanilla bean paste in a large bowl. Add pink food coloring, 1 drop at a time, until desired color is reached. Beat with an electric mixer on medium-high speed until stiff, pillowy peaks form, 4 to 5 minutes.

Serves:10Active time:45 minutesTotal time:2 hours, 35 minutes

source: people.com