Delicious Crepe Cake
This delicate and elegant crepe cake layers thin crepes with a luscious pastry cream, creating a beautifully textured dessert perfect for any occasion.
Equipment
- Nonstick Skillet
- Mixing bowls
- Whisk
- Spatula
- Saucepan
Ingredients
Crepes
- 1 cup all-purpose flour sifted
- 2 large eggs
- 1 1/2 cups whole milk
- 1/2 cup water
- 2 tbsp unsalted butter melted
- pinch salt
Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean or 2 tsp vanilla extract
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter cubed
Instructions
- Whisk together the flour and salt in a large bowl.
- In a separate bowl, beat the eggs and mix in the milk and water.
- Gradually combine wet and dry ingredients, stirring until smooth. Mix in melted butter. Let the batter rest for at least 30 minutes.
- Heat a nonstick skillet over medium heat. Lightly grease and pour in 1/4 cup of batter, swirling to coat. Cook for 1-2 minutes until golden, flip and cook another 30 seconds. Repeat for all crepes.
- In a saucepan, heat milk and vanilla over medium heat.
- In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly add hot milk while whisking. Return to saucepan and cook until thickened.
- Remove from heat, stir in butter. Cover with plastic wrap and cool completely.
- Layer crepes with pastry cream, stacking until all crepes are used. Chill for at least 2 hours.
- Before serving, dust with powdered sugar and garnish with fresh berries or syrup.
Notes
Letting the cake chill enhances the flavors and makes slicing easier.