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The Best Crepe Cake

Original recipe from the New York Times.

Prep
Cook
Serves 10people
Ingredients
for the crepes batter
6
tbsp butter
3
cups milk
6
eggs
1 1/2
cups all-purpose flour
7
tbsp sugar
pinch salt
vegetable oil
for the vanilla pastry cream
2
cups milk
1
tbsp vanilla extract
6
egg yolks
1/2
cup sugar
1/2
cup cornstarch; sifted
3 1/2
butter
to assemble the cake
2
cups heavy cream
1
tbsp sugar
3
tbsp Kirsch
icing sugar (optional)
Directions
1.
The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside. IN another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar, and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
2.
To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tbsp batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift and edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
3.
Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set side for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
4.
In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant read thermometer. Stir in the butter. When completely cool, cover and refrigerate
5.
Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold stiff peaks but that's okay. Fold it into the pastry cream.
6.
Lay 1 crepe on a cake spate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch, otherwise, dust with confectioners' sugar. Slice like cake.

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