Just in time for the holidays a new, festive version of the crepe cake.
¾ c. flour
3 T sugar
1/8 t. salt
¾ c. milk
1 ½ T butter, melted
First you will need roughly 30 crepes about 8′ in diameter. A few more or less is not going to make a difference. You can use whatever crepe recipe you love. I have one that I really like that I will include.*Note-I double the crepe recipe below for Crepe Cake-the recipe below will give you about 15 crepes.*
1- Melt butter & cool slightly
2- Crack eggs into medium size bowl& whisk till thick.
3- Add milk slowly, then whisk cooled melted butter into milk/egg mixture.
4- Sift flour, sugar, & salt together, then slowly whisk into the wet ingredients till smooth.
5- Spray a 8-10 in frying pan with non-stick spray.
6- Pour in about ¼ cup of batter into pan, & quickly turn pan side to side, allowing batter to cover the bottom of the pan.
7- Cook until the top is no longer wet. (this happens fast) & when the bottom is slightly golden.
8- Peel from the edge of crepe to turn over, & cook on other side for about 15 seconds.
Vanilla Pastry Cream-
2 c. milk (I used 1% but I think you can use whatever milk you have for this)
1 T vanilla extract (I suggest a good quality vanilla here) I also think lemon extract would be amazing with the berry sauce! Anyway, back to the recipe.
6 egg yolks
1/2 c. sugar
1/3 c. cornstarch (I know, it’s a lot!)
3 1/2 T butter; room temp
1 cup whipping cream (sweetened w/1 tbsp sugar & 1 tsp vanilla)
Bring milk almost to a boil (watch closely!) remove from heat and add vanilla extract. Set aside; about 5 minutes.
Fill a large bowl with ice water; set aside. In a medium saucepan whisk together egg yolks, sugar, and cornstarch. Mixture will be thick. Slowly temper the egg yolk mixture by adding the hot milk, a little at a time and whisking vigorously. Keep adding hot milk while whisking till it’s all combined. Over med-high heat whisk about 2 minutes or until thickened. (it will get very thick) Add in butter and stir till melted. It will have a nice sheen to it. Place hot pan into ice water stirring occasionally till cooled. Cover pastry cream with plastic wrap directly on top of it (so it doesn’t form a skin) and chill in fridge till completely cooled. Once cooled fold in whipped cream.
After your crepes are made it’s time to start layering! Layer each crepe, topping with pastry cream ( about 2 tbsp of cream each layer) Continue layering until crepes are gone. Cover cake with plastic wrap and chill for a couple of hours in fridge to firm up.
Berry Medley Sauce-
3 c. of fresh or frozen mixed berries
1/3 c. sugar
1 1/2 T cornstarch
1 t. lemon juice
Combine all ingredients in medium saucepan over med-high heat stirring till thickened
This can be use over any cake, ice cream, pancakes, crepes!
1/2 c. butter
1/2 c. brown sugar
1/2 c. sugar
1/2 c. half & half
pinch of salt
Combine all ingredients in medium saucepan over med-high heat. Bring to boil and reduce heat to a simmer. Simmer for 15 minutes, stirring occasionally. I use the caramel sauce for everything!
Top each slice of cake with berry medley, caramel sauce, and some fresh whipped cream and you’re in heaven! I hope you all enjoy it as much as I do!!