Method:
1 Using a small round pastry cutter, cut 3 small rounds from each crepe, spread caramel sauce over each round and layer.
2 For the Chantilly cream, whisk cream, icing sugar and vanilla in a bowl to soft peaks.
3 Pour remaining caramel sauce over the stack and serve with the Chantilly cream to the side.
Recipe Database
“Crepe-offee” stack with Chantilly stack Recipe
18/07/2008
Manu Feildel
This recipe is listed under:
Desserts Recipes
Ingredients:
3 frozen crepes
½ cup canned caramel sauce
¼ cup pouring cream
2 tbs icing sugar
1 tsp vanilla bean paste
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