Crepe Cakes Are Fun And Easy
How To Make A Crepe Cake With Vanilla Pastry Cream
Who doesn’t love crepes?
If you’ve never tried making crepes then perhaps today’s your day. You can even learn How To Make a Crepe cake with vanilla pastry cream. Crepes are easy, quick to put together, they freeze well, and are so versatile that you could put so many things inside. You could make fruit crepes, you could make dessert crepes, crepes with chicken or beef or veggies. I choose to make dessert crepes .
I like to use crepes for a light and fancy dessert to a special meal. Serve crepes for a special breakfast or brunch. I have often been known to have dessert like crepes for dinner. Crepes are an awesome dessert but learning how to make a crepe cake is even better than stuffed crepes. It makes a spectacular presentation and is not as heavy as a traditional cake. Let me teach you How To Make A Crepe Cake With Vanilla Pastry Cream
Layers upon layers of rich Vanilla pastry cream tucked in-between the tastiest Crepes topped with any fruit topping
This recipe on How To Make A Crepe Cake with vanilla pastry cream is easy to follow. To make the Crepe cake you will need a lot of crepes. This recipe makes 25 to 30 crepes. As you make them you can separate them and line each one with waxed paper. This allows them to cool enough to be able to handle to assemble the cake and keep them from drying out. When you assemble the cake you can use as many as you like to make the cake as high as you like. Any extras wrap in plastic wrap with waxed paper in between and freeze.
So let’s get busy!
Ingredients for the crepes
5 eggs
3 cups of milk
2 cups of flour
4 tablespoons of sugar
2 teaspoons of vanilla
Pinch of salt
Directions for the crepes
Mixed together all ingredients in a blender until well blended or beat with mixer until smooth
Pour 1/4 of a cup of batter into crêpe pan prepared with butter or cooking spray and tilt pan to spread a thin layer in the pan
Cook for one minute until golden brown
flip crepe and cook for another 30 seconds
remove from pan
Stack with waxed paper in between
Recipe makes about 30 crepes
To make the pastry cream :
Pastry Cream ingredients
5 egg yolks
1/2 cup of sugar
2 cups of half and half (Half milk, half cream)
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 tablespoons of butter
One vanilla bean pod
Pinch of salt
Pastry cream directions :
Pour half-and-half into a medium sauce pan
Add sugar and salt
Heat to medium low and stir to dissolve sugar and salt and continue heating until your cream comes to a simmer
Take your vanilla Bean and cut it open and scrape out the seeds and add to your cream mixture
While your cream heats, add your egg yolks to a bowl with the cornstarch and whisk together until the cornstarch dissolve
When your cream is simmering add a half a cup to your egg mixture slowly. While whisking the mixture together. You do not want to add too much hot liquid to your eggs quickly or they will cook and scramble. Continue to gradually add your liquid to your eggs slowly until it is all added all the while whisking your eggs, This is called tempering the eggs
Pour your mixture back into the sauce pan and continue to whisk your mixture while heating on medium low until the custard thickens. You will know your custard is finished when a wooden spoon is dipped into the mixture and you run your finger through the middle of the mixture on the spoon and the line should remain there and not run together
To make sure there are no lumps in your custard run your custard through a fine sieve for a perfectly smooth Custard
Add 4 tablespoons of butter and the vanilla extract at this time
Allow to cool before using
*This recipe makes a large portion of pastry cream to use specifically for a crêpe cake. You can use any leftovers for other dishes or save the extra for fruit toppings or other desserts
To assemble the Crepe Cake
Place one crepe on a cake platter or stand
Spread pastry cream over crepe (using approximately 2-3 tablespoons ) and spread to about 1/2 inch from edge
Layer and repeat until all cream is used up
Top with the last crepe
Set in the fridge for a few hours or overnight to set the cream before cutting or the cream will ooze out when when you cut it (wrap in plastic wrap to keep the crepe cake from drying out
Top with your favorite whipped cream and fruit
It is easy to learn How to make a crepe cake with vanilla pastry cream.
*The cake slices easily with a sharp knife
Cutting the cake reveals layer upon layer of deliciousness
There are about 18 layers here. You can continue adding lots of layers for a bigger cake. I didn’t want it to not be too high for this particular presentation.
What can be better than layers of light crepes spread with vanilla Pastry Cream topped with homemade whipped cream and your favorite fresh fruit ?
Now isn’t that easy and delicious?
Try these other delicious recipes
How To Make A Crepe Cake
Ingredients
- for the Crepes
- 5 eggs
- 3 cups milk
- 2 cups flour
- 4 tablespoons sugar
- 2 teaspoons vanilla
- Pinch salt
- Pastry Cream ingredients
- 5 egg yolks
- 1/2 cup of sugar
- 2 cups of half and half
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 4 tablespoons of butter
- bean vanilla bean pod
- Pinch salt
Instructions
- Direction for making crepes
- Mixed together all ingredients in a blender until well blended or beat with mixer until smooth
- Pour 1/4 of a cup of batter into crêpe pan prepared with butter or cooking spray and tilt pan to spread a thin layer in the pan
- Cook for one minute until golden brown
- Flip crepe and cook for another 30 seconds
- Remove from pan
- Stack with waxed paper in between
- Recipe makes about 30 crepes
- Pastry cream directions :
- Pour half-and-half into a medium sauce pan
- Add sugar and salt
- Raise heat to medium low and stir to dissolve sugar and salt and continue heating until your cream comes to a simmer
- Take your vanilla bean and cut it open and scrape out the seeds and add to your cream mixture
- While your cream heats add your egg yolks to a bowl with the cornstarch and whisk together until the cornstarch dissolves
- When your cream is simmering add a half a cup to your egg mixture slowly. While whisking the mixture together. You do not want to add too much hot liquid to your eggs quickly or they will cook and scramble. Continue to gradually add your liquid to your eggs slowly until it is all added all the while whisking your eggs. This is called tempering the eggs
- Pour your mixture back into the sauce pan and continue to whisk your mixture while heating on medium low until the custard thickens. You will know your custard is finished when a wooden spoon is dipped into the mixture and you run your finger through the middle of the mixture on the spoon and the line should remain there and not run together
- To make sure there are no labs run your mixture custard through a fine Sieve for a perfectly smooth Custard
- Add 4 tablespoons of butter and the vanilla extract at this time and stir
- To make sure there aren't any lumps pour your custard through a sieve for a perfectly smooth pastry cream
- Allow to cool before using
- To assemble the Crepe Cake
- Place one crepe on cake platter
- Spread pastry cream over crepe (using approximately 3 tablespoons ) and spread to about 1/2 inch from edge
- Layer and repeat until all cream is used up
- Top with last crepe
- Set in the fridge for a few hours or overnight to set the cream before cutting or the cream will ooze out when when you cut it
- Top with your favorite whipped cream and fruit
Nutrition
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Wonderful article thank you for sharing.