Ok, the jig is almost up! One and a half real days left until the New Year. One and a half more days of lazy bliss. One and a half more days until it’s all gym and green juice…..
To celebrate I would like to present, the Crepe Layer Cake. Yes, that’s right, a cake made of layers and layers of crepes. Crepes on top of glorious crepes bound together by their fluffy and oh so scrumptious friend, whipped pastry cream. This cake marries together all that is good and simple and decent in the world and when whipped together it makes you appear to be much more like Martha Stewart than ever before.
For the crepe recipe I headed straight to Honestly Yum (such a great site!) where they serve up a perfect one. Being that I’ve never made crepes before (and I was super intimidated) I was thrilled when it was a success. One thing that I did add was I chilled the batter. Many recipes call to chill it for an hour but I made it the day ahead and chilled it overnight. This made for an incredibly smooth, bubble free batter that just might be the key to crepe success.
I opted to not make the Dulce de Leche version and keep it super simple for my first try by using a Vanilla Pastry Cream filling which I found over at The Simple Fare (love).
- 9 large eggs
- 1 1/2 cups whole milk
- 1 1/2 cups of mascarpone
- 1 1/2 cups flour
- 1/4 cup powdered sugar
- 2 tsp vanilla
- 1 tsp salt
- zest of lemon
Vanilla Pastry Cream filling via The Simple Fare
- 4 cups half-and-half
- 1 cup granulated sugar
- Pinch of kosher salt
- 10 large egg yolks
- 6 tablespoons cornstarch
- 8 tablespoons unsalted butter (cold), cut into 8 pieces
- 3 teaspoons vanilla extract
1st make your crepes
- combine crepe ingredients into a blender and blend until smooth
- once combined chill for at least an hour
- before making crepes, line your counter top or a plate with tinfoil for the crepes once they’re cooked
- to make your crepes heat a non-stick 8 inch pan to medium low heat and add some butter to coat it
- pour on around 1/3 cup of bater and swirl around the pan so its evenly distributed – you need quick hands for this!
- once it’s set and almost cooked completely, flip your crepe and cook the other side (which won’t take as long)
- as you cook your crepes stack them on your parchment or if you have enough room spread them out
- once completed leave your crepes in a stack or on your tinfoil to cool
2nd, your pastry cream
- melt half and half sugar and salt over medium heat in a large saucepan – stir to dissolve
- whisk the egg yolks in a large bowl adding cornstarch until combined
- when the half and half begins to simmer add 1/2 a cup of it to the egg yolk mixture to temper
- pour the egg yolk mixture into the saucepan and stir constantly for 30 seconds to combine
- remove saucepan from the heat and add the butter and the vanilla
- pour the mixture into a large bowl cover with plastic allowing it to touch the mixture so a skin doesn’t form
- place in the fridge for a few hours to cool
If this step is too much for you, just whip some whipping cream with some sugar and use it in place of the pastry cream and it’s equally delicious!
Now to put it all together
- on a pretty plate or cake stand place your first crepe and top with a dollop of cream
- spread the cream evenly with an offset spatula and top with another crepe
- continue this process until all of your crepes are layered
- you can choose to top your cake with more cream, some fresh fruit or some cream and cinnamon like I did.
- once assembled chill the cake one final time (for at least 2 hours) and finally, serve!