Cheat’s crêpe cake

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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.

Ingredients

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

Cooking Instructions

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