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1. French Crepe Cake Ingredients For the crêpes 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)
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. To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9inch 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 perfect crepes. For the vanilla 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~1~
How to make it For the crêpes batter:
otherwise. Fold it into the pastry cream. Stir in butter. yolks and milk in a blender or food processor until smooth. Set out for 30 minutes before serving. It won¶t hold stiff peaks but that¶s okay. defrost at room temperature for 1 hour. To assemble the cake: Whip the heavy cream with the tablespoon sugar and the Kirsch. sugar. Slice like a cake. swirl to cover. If you have a blowtorch for creme brulee. melted. Chocolate & espresso filling 250g good-quality dark chocolate. then flip and cook for 30 seconds more or until golden. If frozen. then wrapped in foil and refrigerated. or frozen for up to 1 month.Crepe Cake Recipe ± Internet Source meshed sieve into the small bowl. When completely cool. stacking with baking paper in between. 3. Stir in the butter. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. dust with confectioners¶ sugar. cover and refrigerate. chopped 150ml milk 100ml thickened cream 100ml strong black coffee (espresso) 1/4 cup (55g) caster sugar Method 1. Repeat with butter and remaining batter (you should have about 20 crepes). The crepes can be made 2 days ahead. melt the chocolate in a heatproof bowl over a pan of simmering water (ensure bowl doesn't touch water). 2. milk. then whisk until mixture is smooth and sugar dissolves. Brush with extra melted butter. plus extra melted butter to brush Pure (thin) cream. Using an icing spatula. then pour into a jug and stand for 30 minutes. with the best-looking crepe on top. Cook for 45 seconds. Heat an 18cm crepe pan or non-stick frypan over medium-high heat. to serve . coffee and sugar. Just before cooking. Cover with a crepe and repeat to make a stack of 20. cream. For the filling. eggs. then tip out any excess. add enough batter to coat base. plus 3 egg yolks 600ml milk 40g unsalted butter. roughly chopped 50g unsalted butter. stir 40g melted butter (2 tbs) through the batter. cover and set ~2~ 2. completely cover with a thin layer of pastry cream (about 1/4 cup). sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch. Mix flour. Remove from heat. Lay 1 crepe on a cake plate. Chill for at least 2 hours. Chocolate crepe cake Ingredients (serves 8) 1 2/3 cups (250g) plain flour 1 tbs caster sugar 3 eggs.
6 egg yolks . heat the milk until steaming.1 tablespoon pure vanilla extract . Place cake pan on a baking tray and heat gently for 10 minutes. 3.Place a nonstick or seasoned 9-inch crêpe pan over medium heat and cover the surface with oil. optional Instructions for crêpes batter: . Continue layering. Bring batter to room temperature.Cook the butter in a small pan until it is brown like hazelnuts.2 cups milk . 4.3 cups milk .With a mixer on medium-low speed. Preheat oven to 180°C. Cook until the bottom just begins to brown.1/3 cup cornstarch. Serve cake drizzled with filling and pure cream. cover and refrigerate overnight. about 1 minute. (the crêpes are super hot. (you need to peek constantly. Flip the crêpe onto a flat surface. with a band aid) Cook on the other side for 5 seconds. finishing with a crepe. .1 tablespoon sugar . You should have about 1/3 cup (80ml) filling left.6 tablespoons butter .2 cups heavy cream . Lightly grease an 18cm springform pan.7 tablespoons sugar .In a large pan. flour.1 ½ cups all-purpose flour . Pour into a contair with a spout. do this with a rubber spatula) Then carefully lift an edge and flip the crêpe with your fingers. Place a crepe in pan and spread with a little filling. so cover your fingertops. Slowly add the hot milk and browned butter. sifted ~3~ . Cover cake with foil and chill for 1 hour. . Allow to cool for 10 minutes.Crepe Cake Recipe ± Internet Source aside for 20-30 minutes until mixture cools and thickens.½ cup sugar .The day before serving the cake.3 ½ tablespoons butter Ingredients for assembling cake: . Repeat . reheat remaining filling in a heatproof bowl over a pan of simmering water for 2-3 minutes until warm.Confectioners' sugar. Add 3 tablespoons batter and swirl to cover the surface.6 eggs . . make the crêpes batter and the pastry cream. sugar and salt.½ teaspoon salt Ingredients for vanilla pastry cream: . Meanwhile.3 tablespoons Kirsch (I omitted this) . or just your thumbs. Mille Feuille Crêpes Cake Ingredients for crêpes batter: . . 6. beat together the eggs. 5.
. plus melted for pan 8 ounces semisweet chocolate.In a medium heavy-bottomed pan. Whisk together milk. Add chocolate-butter ~4~ . room temperature 6 large eggs. Set aside.Lay 1 crêpe on a cake plate. then set aside for 10 minutes. whisk together the egg yolks. finely chopped 1 1/2 cups all-purpose flour 1/3 cup sugar 1/2 teaspoon salt 2 1/2 cups whole milk. cut into pieces. 1 piece at a time. whisking to combine after each addition.Crepe Cake Recipe ± Internet Source until you have 20 perfect crêpes.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. Gradually add milk mixture to flour mixture. Darkest Chocolate Crepe Cake Ingredients 3/4 cup (1 1/2 sticks) cold unsalted butter. Then place the pan over high heat and bring to boil.Whip the heavy cream with the sugar and Kirsch. Cover and refrigerate overnight. 4.Press the pastry cream through a finemeshed sieve into the small bowl. sugar. .Chill for 2 hours. . . eggs. Add butter. then the rest. Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. . Gradually whisk in the hot milk. (I got about 17 crêpes) Instructions for vanilla pastry cream: . slice it like a cake. Fold a quarter of the whipped cream into the pastry cream. When ready to serve. whisking until smooth. whisking vigorously for 1 to 2 minutes. Using an a rubber or icing spatula. Whisk together flour. 2. Instructions for assembling cake: . room temperature 1 tablespoon pure vanilla extract Hazelnut Filling Chocolate Glaze Candied Hazelnuts Directions 1. Turn off the heat and stir in the vanilla. Lay the best-looking crêpe on top. and salt in a medium bowl. Repeat until you've used all of the crêpes.Bring the milk to a boil. Stir in the butter. stir in chocolate until completely melted. Remove from heat. Dust with sifted confectioners¶ sugar. and vanilla in another medium bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on a thermometer. cover with a layer of pastry cream. sugar and cornstarch.
remove from heat and set aside. Pour through a fine sieve into an airtight container. melt the butter until lightly browned. flipping once. Slide crepe onto a plate. up to 1 day. Heat over medium heat until just starting to smoke. Reduce heat to medium-low. Continue layering with hazelnut filling and crepes. Cake can be refrigerated up to 3 days. Cook. about 30 seconds per side. swirling to cover bottom. Spread remaining glaze around sides of cake. Crepes can be refrigerated. Spoon 1/2 cup glaze on top of the cake. Repeat process with remaining batter. flour. sugar. Top with another crepe. Refrigerate until glaze is firm and set. coating completely. spreading to edges. Place a crepe on a wire rack set over a rimmed baking sheet. In a large bowl using your electric mixer at a low speed. remove from heat and set aside to allow to cool slightly. mix together the eggs. return pan to heat. Pastry Creme Filling: 1 egg 1 tablespoon all-purpose flour 2 tablespoons granulated sugar 1 tablespoon cornstarch 1 cup milk 5. Spread with about 3 tablespoons hazelnut filling. using about 32 crepes and ending with a crepe on top. and salt. 6. Method: In a small pan. Slowly add in the warm milk and browned butter. warm the milk until steaming.Crepe Cake Recipe ± Internet Source mixture. Garnish with toasted and candied hazelnuts. until edges are golden and center is dry. In a separate. about 15 minutes. Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Crepe Batter: 6 tablespoons butter 3 cups milk 6 eggs 1 1/2 cups all-purpose flour 7 tablespoons granulated sugar Pinch salt NOTE: Prepare the crepe batter either several hours or one day in advance. discard lumps. 20-Layer Crepe Cake ~5~ 1 teaspoon pure vanilla extract . Refrigerate at least 2 hours or up to overnight. coating pan with butter as needed. about 20 minutes. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight. Remove pan from heat. whisking until smooth. small pan. Refrigerate until firm. 3. covered. 5. 4. pour about 2 tablespoons batter into pan.
When ready to serve. gently and carefully turn the crepe over and continue cooking for a few minutes longer. Line baking sheets with parchment paper. while constantly stirring. stir until dissolved into the mixture. Set aside to cool until firm. flour. Using your clean fingers. NOTE: You might need to prepare a few practice crepes in the beginning. until thickened and comes to a boil. Dust with powdered (confectioners' sugar). Return all ingredients to the saucepan.. Remove from the heat. remove the Crepe Batter from the refrigerator and bring to room temperature. The 20th crepe will be the last or top layer. Repeat this process until you have 20 perfect crepes. slice into individual servings. . and cornstarch. Remove the Pastry Creme Filling from the refrigerator. Allow to stand at room temperature for 15 to 30 minutes before serving. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Evenly distribute approximately 3 ~6~ tablespoons Crepe Batter. swirl to cover the surface of the pan. Immediately remove from heat and slowly whisk the milk into the egg mixture. bring milk almost to a boil (simmer). In a saucepan over low heat. Add vanilla extract and hot water. Garnish the plate with fresh berries. Refrigerate the prepared cake for a minimum of 2 hours. When the Pastry Creme has cooled. completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup). With a small spatula or wide blade knife. Gently fold the whipped cream into the chilled and thickened Pastry Creme Filling. sugar. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other). Place one (1) prepared crepe on a large cake plate. beat until smooth. whipped Method: In a small bowl. Using a nonstick or lightly-oiled crepe pan over medium-low heat. Refrigerate mixture until thick (best if refrigerated overnight). fold in the whipped cream. Cover with another dry crepe and repeat covering with the pastry creme until you have reached 20 layers. Cook on the other side of the crepe for no longer than 5 seconds.Crepe Cake Recipe ± Internet Source 1 teaspoon hot water 2 tablespoons heavy cream. Assembly of 20-Layer Crepe Cake: Crepe Batter Pastry Creme Filling 2 cups heavy cream 1 tablespoon granulated sugar Powdered (confectioners') sugar Method: To prepare and cook the crepes. for about 5 minutes. add egg. Whip the 2 cups of heavy cream with the 1 tablespoon sugar.
divided 2 tablespoons unsalted butter. Continue making crêpes. (If batter sets before skillet is coated. Continue stacking crêpes and spreading with cream. 15 to 45 seconds. ending with a crêpe. 7. and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks. melted 1 tablespoon Grand Marnier or Cointreau Method: Blend eggs. salt. ~7~ brushing skillet with butter each time and stacking on plate. halved and scraped 6 egg yolks 1/2 cup sugar 1/3 cup cornstarch. Gateau de Crepes Ingredients: For the crepe batter: 6 tablespoons butter 3 cups milk 6 eggs 1 1/2 cups flour 7 tablespoons sugar Pinch salt For the vanilla pastry cream: 2 cups milk 1 vanilla bean.Crepe Cake Recipe ± Internet Source 6. Transfer to a plate. Chill. covered. immediately tilting and rotating skillet to coat bottom.) Cook until underside is golden and top is just set. 1/4 cup confectioners sugar. Center a crêpe on a serving plate and spread with 1/4 cup cream. then flip crêpev over with your fingertips and cook 15 seconds more. divided 1 cup all-purpose flour 1/8 teaspoon salt 1 cup confectioners¶ sugar. and 1/2 teaspoon vanilla with flour. 3/4 cup confectioners sugar. Grand Marnier Crêpe Cake Ingredients: 6 large eggs 1 cup whole milk 3 cups chilled heavy cream. Brush a 10-inch nonstick skillet lightly with some of melted butter. 1 teaspoon zest. Beat remaining 2 1/2 cups cream. sifted . 1/2 cup cream. reduce heat slightly for next crêpe. milk. 1/2 teaspoon vanilla. divided 1 teaspoon pure vanilla extract. and 1 teaspoon zest in a blender until just smooth. divided 2 teaspoons grated orange zest . at least 4 hours and up to 24. Pour in a scant 1/4 cup batter. then heat over medium-high heat until hot. Loosen edge of crépe with a heatproof rubber spatula.
Stir in the butter. It won¶t hold peaks. Swab the surface with the oil. Fold it into the pastry cream.Crepe Cake Recipe ± Internet Source 3 1/2 tablespoons butter For assembly: Corn oil 2 cups heavy cream 1 tablespoon sugar or more 3 tablespoons Kirsch Confectioners¶ sugar. 4. Whip the heavy cream with the tablespoon sugar and the Kirsch. whisking vigorously for 1 to 2 minutes. Slowly add the hot milk and browned butter. cover and refrigerate. remove bean. flour. Chill for at least 2 hours. Flip the crepe onto a baking sheet lined with parchment. Press the pastry cream through a finemeshed sieve into the small bowl. Mushroom Crepe Cake . allow to cool for 10 minutes. completely cover with a thin layer of pastry cream (about 1/4 cup). 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. sugar and cornstarch. Cook on the other side for no longer than 5 seconds. Cover with a crepe and repeat to make a stack of 20. Place a nonstick or seasoned 9-inch crepe pan over medium heat. heat the milk until steaming. Method: 1. Repeat until you have 20 perfect crepes. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil. dust with confectioners¶ sugar. with the best-looking crepe on top. Pour into a container with a spout. Using an icing spatula. Set the ~8~ 8. beat together the eggs. The day before. Cook until the bottom just begins to brown. 2. Lay 1 crepe on a cake plate. cook the butter until brown like hazelnuts. When completely cool. Set aside. make the crepe batter and the pastry cream. then set aside for 10 minutes. Assemble the cake the next day: Bring the batter to room temperature. 3. whisk together the egg yolks. bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. otherwise. Slice like a cake. 6. sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch. If you have a blowtorch for creme brulee. about 1 minute. cover and refrigerate overnight. In another small pan. sugar and salt. Gradually whisk in the hot milk. then carefully lift an edge and flip the crepe with your fingers. then place pan over high heat and bring to a boil. In a mixer on medium-low speed. 5. Pass the pastry cream through a sieve once more. Batter: In a small pan. In a medium heavy-bottomed pan. then add about 3 tablespoons batter and swirl to cover the surface. Set out for 30 minutes before serving.
mozzarella or provolone. shredded Top with another crepe and spread more mushroom filling on top. Spread a thin layer of the filling onto the crepe. ~9~ In a blender. The consistency we're looking for is similar to that of a potpie. Heat a small non-stick pan. 1/2 thinly sliced. for coating the pan Directions: In a large saute pan. Repeat this method until you are out of filling. Season with salt and pepper and cook until mushrooms are soft. combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. thinly sliced 1/4 cup Parmesan. spinach. Top with another crepe and sprinkle on Parmesan. Add butter to coat. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. Add the milk and reduce by half. Lay them out flat so they can cool. Continue until all batter is gone. The batter will keep for up to 48 hours. melt 1 tablespoon of butter and sweat the onion. Add the provolone and melt. Savory Crepes: 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter 1/4 teaspoon salt 1/4 cup chopped herbs. This way if the bottom one sticks you can still remove your "cake" from the pan. Cook for another 10 seconds and remove to the cutting board. Serve immediately. Place under broiler until Parmesan is melted and golden brown. stemmed and sliced thinly 1/3 pound creminis.Crepe Cake Recipe ± Internet Source Ingredients 1 cup diced yellow onions 3 tablespoons butter 2/3 pound shiitakes. Place onto a cutting board and slice into wedges. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. shredded Savory crepes. On a buttered sheet pan layer two crepes. Sprinkle a few chives on each layer. or sun-dried tomatoes Butter. 1/2 fine diced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 4 ounces milk 1/2 cup mild white cheese. After they have cooled you can stack them and store in . Add all the mushrooms and the remaining 2 tablespoons of butter. Place the crepe batter in the refrigerator for 1 hour. recipe follows 2 tablespoons chives.
cream. Refrigerate for at least an hour or overnight to let the batter rest. Brush the pan with butter in between making each crepe. thaw on a rack before gently peeling. ~ 10 ~ 1 egg 2 yolks 1/3 cup corn starch 1/2 cup hazelnut liquor (Frangelico) 200ml heavy cream whipped to medium to stiff peaks. Lift the pan from the flame as you add a little over an 1/8th cup to the pan. For the filling«(more than enough for 20-30 layer 8 inch cake) 1 pint milk 3Tbs melted cooled butter plus more for brushing on pan 1 1/2tsp vanilla bean paste or extract 5/8 cup sugar Method: Mix together the dry ingredients in food processor or blender and mix briefly. 9. Crepes can be stored in the refrigerator for five days if you don¶t want to use them the same day. milk.Crepe Cake Recipe ± Internet Source sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. Gently lift and flip the crepe to cook the other side for about 20 seconds. Bring the batter to room temperature when ready to use. Chocolate Mille Crepe Cake Ingredients: 1/4 cup sugar 1/3 cup plus 1Tbs all purpose flour 1/4cup cocoa powder 3 eggs 150mL whole milk 100mL heavy cream 1/2 Tbs vanilla bean paste or extract pinch of salt Heat an 8 inch nonstick pan over a medium flame. When using frozen crepes. (Don¶t worry if the first one looks strange-it usually does!) Stack the crepes in a dish with squares of wax paper or parchment in between so they do not stick. Method: . Gently stir in the melted butter and strain the mixture through a fine sieve. Brush with plenty of butter. Just make sure they are separated with paper and wrapped tightly. Mix the eggs. vanilla and salt in a bowl and then add it to the food processor and mix until combined. Swirl to cover the pan and cook on the flame for about 30-40 seconds.
It will thicken as you stir. and cornstarch in a large bowl. I assembled my cake on top of a cardboard round the size of my crepes so that I could move it easily after glazing it. at room temperature . I recommend doing this on top of parchment or in a tray so you don¶t have to clean up the mess from the glaze running off the sides. Pour the fudge icing over the center top of the cake. vanilla. Holiday Crepe Cake Ingredients: For the fudge icing (enough for an 8 inch cake) Ingredients: 1/4 cup butter 1 1/2 Tbs heavy cream 1 Tbs cocoa powder 3/8 cup powder sugar For the crepes 3 cups whole or low-fat milk 8 tablespoons (1 stick) unsalted butter 8 large eggs 2/3 cup sugar 1/4 teaspoon salt 2 cups flour For the frosting and filling Method: Combine the ingredients in a pan. you will have to beat it in a mixer to make it spreadable again. (Do not use a serrated knife) You will get nice neat slices showing off all your layers. When serving.) Once it has cooled you can add the hazelnut liquor and then fold in the whipped cream. at room temperature (do not use low-fat or nonfat) 8 tablespoons (1 stick) unsalted butter. However. warm and stir until smooth.Crepe Cake Recipe ± Internet Source Combine the milk. Spread a thin layer of filling between each crepe as you stack them. Assembly and cutting ~ 11 ~ 12 ounces cream cheese. Cool slightly before using. egg. yolks. cut the cake straight down with a large chef knife. Do not stop stirring or it will burn. It should be liquid enough to spread itself nicely over the top and drizzle down the sides. Heat the mixture while stirring with a whisk until the mixture has been boiling for a few minutes. Pour half the hot milk mixture into the egg mixture while stirring. Whisk together the rest of the sugar. Pour the egg mixture back into the sauce pan. (At this point the pastry cream can be stored in the refrigerator for up to five days if you do not want to use it immediately. 10. Pour the mixture onto a baking sheet or in wide large bowl to let it cool. and half the sugar in a sauce pan and heat until it starts boiling.
Cover and refrigerate overnight.) Use nonstick cooking oil spray to grease the inside of a 10-inch nonstick crepe pan. Whisk in the milk in 2 additions. (This is mostly for peace of mind. Add . use a paper towel to distribute it evenly.to 6-inch piece peeled ginger root. finely chopped the browned butter and whisk to combine. have ready an unrimmed baking sheet and thirty 8-inch squares of parchment paper. until the milk solids have cooked into browned bits. (It will resemble bacon grease. spaced a few inches apart.) Remove from the heat.Crepe Cake Recipe ± Internet Source 1 tablespoon vanilla extract 3 1/2 cups confectioners' sugar 2 1/2 cups whole or part-skim ricotta cheese. just until no lumps remain. at room temperature 5. pour 1/4 cup of the batter into one side of the pan. cook for several minutes. they can be covered and refrigerated or frozen. Use a flexible spatula to coax an edge up just enough for you to grasp it with your fingers. There is no need to use the paper towel or add oil for making subsequent crepes. then add the flour. Transfer the crepe to the prepared baking sheet. Cook undisturbed for about a minute. Whisk together the eggs.) ~ 12 ~ Directions: For the crepes (about twenty-eight 10inch crepes): Heat the milk in a small saucepan over medium heat. pureed (3 tablespoons) 1 teaspoon ground cardamom 1 teaspoon almond extract For assembly 1 cup (about 5 ounces) raw unsalted macadamia nuts 1/2 cup sugar 4 ounces (about 3/4 cup) crystallized ginger. Melt the butter in a small saute pan over medium heat. (You will be making 2 stacks of crepes. tilting to evenly coat the bottom of the pan. sugar and salt in a mixing bowl. until it begins to steam and small bubbles form around the edges of the pan. When ready to make the crepes. (At this point. and allow the crepes to cool completely before using. alternating additions in 2 stacks and placing the sheets of parchment paper between the crepes as you go. swirling it around to fill in the edges and then the entire bottom of the pan. quickly peel the crepe off the pan surface and turn it over. For each crepe. Cook on the second side for only a few seconds. Place 2 parchment squares on the baking sheet. Transfer the batter to a tall pitcher. which will make a lumpy batter. until the edges begin to brown. Remove from the heat and let it rest for 10 minutes. alternating additions between the stacks and placing a square of parchment between each crepe.) Heat the pan over medium-high heat. Repeat to use all of the batter. just to ensure that the first crepe doesn't stick.
Line a baking sheet with parchment paper. picking up and reusing whatever has fallen to the paper. Set the cake down. until smooth and fluffy. Pulse the nuts several times to chop them until no large chunks of nuts remain. Transfer the ~ 13 ~ cake to the refrigerator for several hours to allow it to set.) Repeat with the remaining crepes. transferring them to the bowl of a food processor. then fold in the ginger. but keep stirring and eventually the sugar will caramelize and the nuts will begin to separate as caramel-coated pieces. then break them apart. Reduce the speed to low. . ending with a crepe. Transfer the nuts to the parchment-lined sheet to cool completely. you're done. Cover both and refrigerate if not using right away. Stop to scrape down the sides of the bowl with a flexible spatula. Transfer the last 1/2 cup of it to a pastry bag or resealable plastic food storage bag to reserve for decorative piping as a final touch. stirring constantly. Carefully insert 4 bamboo skewers vertically in the cake to secure the layers. Use an offset spatula to spread 2 heaping tablespoons of filling evenly over the crepe. To assemble: Place 1 crepe on a 10-inch cardboard cake round or similarly sized round cake plate. then add the remaining confectioners' sugar and beat on low to medium speed until well combined. Use the reserved 1/2 cup of frosting to pipe over the top edge of the nut crunch. Transfer 2 1/2 cups of the frosting to a separate bowl to make the filling. Use 1 cup of the remaining cream cheese frosting to cover the sides and top of the cake. Cover and refrigerate if not using right away. the nuts will become toasted and the sugar will seize up. Remove 30 minutes before serving. If there are a few large grains of sugar on them. suspended over the parchment-lined baking sheet used to cool the caramelized nuts. Combine the nuts and sugar in a heavybottomed medium saucepan over mediumhigh heat. (It will be a very thin coating. remove and discard the skewers. For the filling (makes about 5 cups): Use a flexible spatula to fold the ricotta cheese into the 2 1/2 cups of cream cheese frosting. This will take only a few minutes. Cook. when the nuts begin to get dark. cardamom and almond extract until well combined. Use your other hand to firmly press the bits of nut crunch into the sides and just over the top edges of the cake. until you run out of either crepes or filling. refrigerate until ready to use. add the vanilla extract and beat to incorporate. Transfer to a medium bowl. that is okay. beat on high speed for about 1 minute. Hold the cake round or cake plate in one hand. Place the cake in a cake keeper and refrigerate. then press the chopped crystallized ginger into the frosting on top. To add finishing touches. then add half of the confectioners' sugar and beat to incorporate. Be careful not to overcook.Crepe Cake Recipe ± Internet Source For the frosting (makes about 4 cups): Combine the cream cheese and butter in the bowl of a stand mixer or hand-held electric mixer.
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