This is a blast from the past entry! Kramer and I made The Real Crepe Cake from Cream Puffs in Venice last December, but I never got around to re-posting the pictures in here. We’ve made it once more after this and it’s always a huge hit. It’s impressive and delicate and everything you think eating a crepe cake would be like! It’s a tad bit time consuming, but definitely worth it! Recipe after the jump.
These are kind of old pictures, so the step-by-steps aren’t that great. We’ll be making this again sometime soon, I’m sure! Anyway, start by boiling some milk.
Browning some butter.
After you make the crepe batter, put it in some tupperware and let it sit in the fridge overnight.
Make the pastry cream, then refrigerate that as well.
The next day, make the crepes! Kramer’s the crepe man in this house.
Then finish the pastry cream by adding heavy whipping cream.
Assemble the cake and let it refrigerate for an hour or two so it sets.
Dust it with powdered sugar and add any garnish you like (we used raspberries).
Look at all of those layers!
- 6 tablespoons butter
- 3 cups milk
- 6 eggs
- 1½ cups all-purpose flour
- 7 tbsp. sugar
- Pinch of salt
- vegetable oil
- 2 cups milk
- 1 tbsp. vanilla extract
- 6 egg yolks
- ½ cup sugar
- ⅓ cup cornstarch, sifted
- 3½ tbsp. butter
- 2 cups heavy cream
- 1 tablespoon sugar
- 3 tablespoons Kirsch (I didn't use this because I didn't want to buy something so expensive when I'd only ever use it once, haha. I still turned out great!)
- icing sugar (optional)
- 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 tupperware container, cover and refrigerate overnight.
- 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 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. Repeat until you have 20 or so perfect crepes (there is plenty of batter for you to make a few mistakes; believe me! We certainly did).
- 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.
- Whip the heavy cream with the tablespoon sugar and the Kirsch (if you have it). 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 ¼ 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 (which is what I did). Slice like a cake.