Crepe Cake

By sarascharft

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Ingredients

For the Crepe batter:
6 tablespoons 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
1/3 cup cornstarch - sifted
3 1/2 tbsp. butter
To assemble the cake:
2 cups heavy cream
1 tablespoon sugar
3 tablespoons Kirsch
icing sugar (optional)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Crepes:
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. Bring crepe batter to room temperature. Place a nonstick 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an 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 (put piece in between each cooling crepe).

Step 2

Pastry Cream:
Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside 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. 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.

Step 3

Assembling the cake:
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.
Lay 1 crepe on a cake plate. Using an icing spatula, Completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat. Chill for at least 2 hours. Set out for 30 minutes before serving.