Introduction:
This crepe cake recipe is a delightful twist on a classic dessert. Layers of thin crepes filled with a creamy pastry cream make for a show-stopping treat that is perfect for any occasion. With a light and airy texture, this crepe cake is sure to impress your guests and satisfy your sweet tooth.
Preparation time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Serves: 8-10
Ingredients:
- For the Crepes:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 3 large eggs
- 2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp melted butter
- For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions:
- In a blender, combine all the crepe ingredients and blend until smooth. Let the batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter into the skillet and swirl to coat the bottom evenly. Cook each crepe for about 1-2 minutes per side, then transfer to a plate to cool.
- To make the pastry cream, heat the milk in a saucepan over medium heat until steaming. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt. Slowly pour the hot milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract. Let the cream cool completely.
- To assemble the crepe cake, place a crepe on a serving plate and spread a thin layer of pastry cream over it. Repeat this process, stacking the crepes and cream until all the crepes are used up. The top layer should be a crepe.
- Chill the crepe cake in the refrigerator for at least 2 hours before serving. Garnish with powdered sugar, berries, or whipped cream, if desired.
Nutrition Information:
Calories: 250 || Carbohydrates: 30g || Protein: 7g || Fat: 11g || Fiber: 1g