Amlou Mille Crepe Cake


The Crepes (this should make roughly 30 small crepes):

  • 500g pastry flour

  • 200g sugar

  • 1 liter of milk

  • 6 eggs

  • Salt to taste

  1. Sift the flour until smooth.

  2. In a blender or food processor, combine all of the ingredients and blend until smooth. Place the batter in the refrigerator for 1 hour or better yet, overnight. That way the bubbles will dissipate so the crepes won’t tear while cooking.

  3. Heat a small non-stick pan (we suggest making smaller crepes to make a taller cake). Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

Cake Assembly

  1. Lay the first crepe on a cake plate.  Spread a thin later of Argan Amlou Butter over the crepe. Cover with another crepe and repeat to make a nice tall stack.  We’ve used around 30 small crepes for our cake. Make sure to save your best looking crepe to place on top.

  2. Chill cake for at least 2 hours.  Let cake sit at room temperature 30 minutes before serving.

Ganache (Chocolate glaze)

  • 1/2 cup milk

  • 2 teaspoons honey

  • 2 Tablespoons toasted and chopped hazelnuts

  • 1/3 cup dark chocolate

  • Pinch of sea salt

Heat milk, honey, and salt and bring it to a simmer. Take off heat and add in chocolate, melt smooth with a whisk. Add in hazelnuts.

Garnish with fresh berries and cherries


Ras El Hanout Cake



  • 2 Pears

  • 200 gr Butter (room temp)

  • 100 gr Butter (melted)

  • 1/3 cup Nuts (your preference, we like to use walnuts and cashews)

  • 4 Eggs

  • 1 dl Milk

  • 1.5 dl Extra Virgin Olive Oil 

  • 250 gr Flour

  • 11 gr Baking Powder

  • 2 tbsp Ras el Hanout 

  • 180 gr Sugar (granulated)

  • 200 gr Honey


Preheat oven to 356 degrees F.

Peel the pears and cut lengthwise in quarters.

Melt 200g of butter with the honey add 1 tbsp of Ras El Hanout. When the liquid had melted, add the pears and cook gently on a low to medium heat for 20 minutes until the pears have become soft.

In a large bowl add the sugar, 1 tbls of Ras El Hanout, mix, then incorporate your eggs and whisk well.

Add the milk, flour and the baking powder and mix until everything is blended, then add butter and olive oil, again mix well until blended.

Spray a pound cake mold with baking spray or rub with butter and dust with flour.

Pour the batter in the mold and cook for 45 minutes.

Check if the cake is cooked by inserting a knife or a toothpick. If it comes out dry, your cake is done.

Let cool and transfer to a serving plate.

With a brush, glaze the top of the cake with the honey Ras El Hanout sauce. Place your pears and other nuts on top to garnish.