Desserts & Baking

Cheat’s crêpe cake

8 to 10
15 minutes
30 minutes

This cheat’s version of a crêpe cake is made using Woolies’ flapjack mix, thinned out with a little milk to make pancakes. It’s loosely inspired by Christina Tosi’s brown butter pancake layer cake.

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  • 2 x 300 g boxes Woolworths flapjack mix
  • 2 cups milk
  • 4 large eggs
  • 120 ml oil
  • For the caramel ganache buttercream:
  • 1 cup cream
  • 200 g Woolworths caramel chocolate drops
  • 200 g butter, softened
  • 380 g icing sugar, sifted

1. Prepare the flapjack mix according to package instructions but make thinner pancakes than instructed. Add a little extra milk to loosen the batter if necessary. Chill until ready to use.

2. To make the caramel ganache buttercream, bring the cream to a simmer in a saucepan, then pour over the chocolate. Allow to stand for 1 minute, then mix until smooth and glossy.

3. Place a sheet of clingwrap directly onto the surface of the ganache and chill until completely cooled. Whisk the butter until light and fluffy, slowly adding the icing sugar. Whisk into the chocolate until well combined and fluffy.

4. To assemble, spread each pancakes with buttercream and layer until they’ve all been used. Dust with icing sugar to serve.

Cook's note: Feeling ambitious? Layer it with brown butter caramel sauce.

Find the recipe for brown butter caramel sauce here.

Find more flap jack recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellen Schwerdtfeger



Bianca Strydom

Recipe by: Bianca Strydom

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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