Ok so apparently I love saying Crepes.
Ay ay ay by the end of that video I swear I’ll never say it again!
But make this Crepe Cake again? You better believe it! I will over and over! It was so good!
If you are looking for an elegant, light, delicate, low sugar cake recipe to impress your guests;
THIS IS YOUR CAKE!
They will think you just arrived from Paris with this delectable pastry!
It is so very easy to make however you just need to block out some time to get it all done.
The frying of the crepes takes the longest time out of all of it.
The crepe batter can (and should) be made a day ahead of time.
Your life will be much easier if you prepare the pastry cream a day in advance as well.
My building on recipes theory will make you look like a magician in the kitchen if you follow along with me!
- Whole Milk 1½ cup (410ml)
- Vanilla extract 1 Tablespoon
- Brandy *optional 2 Tablespoons
- Egg Yolks 3 (54g)
- Granulated Sugar 2 Tablespoons (28g)
- Salt ½ teaspoon
- Unsalted Butter 4½ Tablespoons (63g)
- All Purpose Flour 1½ cup (195g)
- Place all ingredients in the blender (it is best to add the flour last so it doesn't get stuck in the bottom of the blender) and blend on low - medium speed for about 30-45 seconds
- Refrigerate for 2 hours minimum (2 days maximum)
- Lightly spray a crepe pan or a small (7" or 8") saute pan with pan spray and fry the crepe batter about ¼ cup per each crepe as shown in the video.
- Layer a sheet pan lined with parchment paper in between each crepe as you are frying.
Or use them immediately to build your crepe cake
- Crepes 18 (1 recipe above)
- Pastry Cream (vanilla custard) 1 Recipe
- Fresh Strawberries garnish *optional
- Build the crepe cake as shown in the video below
Because of the custard filling it is very important to keep this cake refrigerated at all times (it can stay out during service for up to 2 hours, not more).
14 Comments
Could you fill this crepe cake with something other than pastry cream, that wouldn’t be so critical to keep refrigerated? Any suggestions?
sure! Get creative!! You can do a light chocolate buttercream! Or fudge, but very thin so as not to overpower the delicate crepe!
Hi Gretchen,
Looks wonderful! When my sister and I were small our (French) grandmother would make crepes for us and fill them with jam. We affectionately referred to them as skinny pancakes. May want to double check the Vanilla Pastry URL: http://gretchen9104.wpengine.com/vanilla-custard/
thankyou!!
Hullo. I stumbled upon your page wondering about cake batter being left out or refrigerated and I started browsing because you seemed so kind to commenters. I love crepe cake, (I have a Lady M near me, it’s my weakness.)
I appreciate your tips and recipes! Thank you. 🙂
Hi ! thankyou so much to notice! I do answer all questions the best I can !
Hello, Gretchen, So nice to connect here on Facebook. For the holiday’s I always have a quaint cookie exchange. This year I would like to know more about all chocolate cookie trays made just for Christmas… I was hoping you could help me. I worked at a department store and one of the employees would always bring one. I have never attempted this on my own. Much admiration and appreciation of all of your videos on You Tube.
Hi Karen! I replied to you on facebook also, but you can start here with my entire COOKIES LIST and see which ones suit you and your holiday trays! 🙂
What should you use if you don’t have a blender?
Food processor? Stick blender? Whisk by hand super fast? Shake it up reallllly realllllly fast and hard in a sealed container?
I don’t have blender. Then what should I use now?
food processor?
Gretchen
Un cordial saludo, muy, buena receta , la voy a desarrollar, desearía saber cuastas crepes van por torta y que cantidad de crema pastelera, en cucharas o tazas se ponen en cada crepes.
Atentamente
Pablo Antonio
5 star for the recipe, I am following 3-4 different professional baker, they all tried different flavors, same about your recipe, you too shared a recipe which never tried before, well done!!