20 - Layer Crepe Cake

This is an easy and fun recipe to make.  Do not be discouraged by the long recipe because it is a step-by-step process.  I got some help from 'What's cooking America' site, but altered the recipe to my diet / taste.  You will need the following ingredients:

Crepe Batter:

6 tablespoons butter
3 cups milk
6 fresh eggs

1 1/2 cups all purpose flour

7 tablespoons granulated sugar (if you prefer to leave the sugar out or substitute sugar with another sweet ingredient, feel free to do so-adjust the ingredients to your liking / diet).

Pinch of salt

 

In a small pan, melt the butter until lightly browned; remove from heat and set aside.

In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly. 

In a bowl using your electric mixer at high speed, beat the egg whites until reaching a nice stiff peak, mix together the yolk, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.  The longer the better. 

Note: Beating the egg whites first will make the crepes airy and light (this is a personal preference).

Use a crepe maker or a nonstick or lightly-oiled crepe pan over medium-low heat. Evenly distribute a small ladle Crepe Batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Use your judgement! Using a spatula, turn it over and continue cooking for a few minutes longer. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet with parchment paper. 

Recommendation: I prefer to use the crepe maker, but in the event you do not own one, use a nonstick pan.  It is easier to flip over the crepes while making them.

Pastry Creme Filling:

1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract or another flavor / liqueur
1 teaspoon hot water
2 tablespoons whipped cream

 

In a mixing bowl beat the egg white until it has reached a stiff peak, add the yolk, flour, sugar, and cornstarch; beat until smooth.

In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from the heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and comes to a boil. Remove from the heat. Add vanilla extract (or another flavor) and hot water; stir until dissolved into the mixture. Set aside to cool until firm.

When the Pastry Creme has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight).

Note: As with the crepe recipe, beating the eggs white first will make the creme feel light and airy / fluffy. (this is a personal preference) 

 

Assembly (the fun part)

Place one crepe on a large cake plate.

With a small spatula, completely cover the crepe with a thin layer of the pastry cream mixture.

Cover with another dry crepe and repeat covering with the Pastry Creme until you have reached 20 layers.  You should be fine if you have less or more than 20 crepes.

Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving.  Serve and garnish with fruits of your liking or just serve as is.

Note: I have not tried this myself, but given that it is fall, you could experiment by layering very thinly sliced apples or pears.

 

 

                                                                     Source: A whiff of lemongrass