Ingredients
For the crepes:
• 200 g flour
• 3 eggs
• 500 ml milk
• 50 g melted butter
• 1 tablespoon sugar
• 1 pinch salt
For the filling:
• 250 g pistachio cream (15%)
• 200 ml fresh cream
• 50 g powdered sugar
• Pistachio granules for decoration
Instructions
Prepare the Crepe Batter:
1. In a bowl, whisk the eggs with the sugar and salt. Gradually add the flour and milk, mixing until smooth. Stir in the melted butter and mix well. Let the batter rest for 30 minutes.
Cook the Crepes:
2. Heat a non-stick skillet and lightly grease with butter. Pour a ladle of batter into the skillet and cook the crepes one at a time until golden. Let cool.
Prepare the Filling:
3. Whip the fresh cream with the powdered sugar until soft peaks form. Gently fold in the pistachio cream.
Assemble the Crepe Cake:
4. Place one crepe on a serving plate and spread a thin layer of the pistachio filling. Repeat the process, layering crepes and filling until all ingredients are used.
Decorate and Serve:
5. Decorate the top of the crepe cake with pistachio granules. Chill in the refrigerator for at least 1 hour before serving.
