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).