White Chocolate and Peppermint Crepe Cake

This White Chocolate and Peppermint Crepe Cake is a stunning addition to your Holiday dessert table!

For the White Chocolate Whipped Cream:
8 ounces white chocolate, finely chopped (I used Ghirardelli)
1 1/2 cups heavy whipping cream
5 tablespoons water
2 tsp. peppermint extract
1/8 tsp. salt

For the Pastry Cream:
4 egg yolks
2/3 cup sugar
3 tablespoons cornstarch
1/8 tsp. salt
2 cups whole milk
1 tsp. vanilla extract
1 tsp. peppermint extract

For the Crêpes:
3 eggs
3 cups whole milk
Zest and juice from 1 lemon
3 cups flour (I used King Arthur Flour)
1/4 cup sugar
1 tsp. baking powder
3 tablespoons unsalted butter, melted
Butter for greasing the pan

For Garnish:
Peppermint candies, chopped
White chocolate, chopped
Confectioners sugar

View the full recipe at Floating Kitchen →