Friday, August 3, 2007

Simple Crepe Cake

I saw a feature of a Crepe Cake by Lady M Cake Boutique in Manhattan on Martha Stewart the other day and I was intrigued with the cake, it certainly is a bit unusual and it looked delicious. Manhattan isn't exactly walking or driving distance from my place, more like a few thousand miles across the ocean. So, I made one myself based on the scant information that they provided on the show. It's a bit time consuming but it's worth it. Here's my simplified version:



Crepe Batter

4 large eggs
1 cup all-purpose flour
1 cup milk
2-3 tablespoons sugar
1 tablespoon melted butter, cooled
1/2 stick butter for pan, melted

Mix first 5 ingredients in a blender. Scrape down sides of the blender. Process for another 2 minutes until smooth. Transfer to an airtight container.

Refrigerate for at least 2 hours before use (5 would be better). Crepe batter can be refrigerated for a maximum of 24 hours.

To cook the crepes:
1. Over medium heat, swipe melted butter (using a heat-proof brush) onto a non-stick pan.
2. Using a small ladle, pour batter and swirl around to coat the bottom of the pan.
3. Cook until the bottom is slightly browned. Flip and cook the other side.
4. Cool on a cooling rack. Don't stack them on top of each other when still hot, they will become watery.

Makes 15 6-inch crepes

For Vanilla Pastry Cream

1/2 cup milk
1/2 cup heavy cream
1 teaspoon vanilla
3 large egg yolks
2 1/2 tablespoons sugar

In a small saucepan over medium heat, scald milk and cream by bringing it just to a boil. Remove from heat.

In a small bowl, whisk together egg yolks and sugar until light and fluffy. About 2 minutes. Add flour and continue mixing until smooth.

Slowly pour the hot milk mixture, one tablespoon at a time into the egg mixture (to temper the eggs, otherwise you'll end up with scrambled eggs). Whisk until smooth and completely free of lumps. 2-3 minutes.

Return mixture to the saucepan, and place over medium heat, bring mixture to a boil whisking constantly and cook for another 2 minutes. Add vanilla then whisk to incorporate and remove from heat immediately.

Transfer the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent skin from forming. Make sure there are no air pockets.

Refrigerate until ready to use.



To assemble:

Using an off-set spatula, spread vanilla custard cream on a crepe. Top with another crepe and repeat until you use up all the crepes except the very last one on top.

Cover with cling wrap and refrigerate. Sprinkle powdered sugar on top before serving.
If you have a kitchen torch, place regular sugar on top of the crepe and caramelize.




Hubby liked this cake but he requested to have more custard next time :-)

This crepe cake is not too sweet and will be perfect with coffee.

Happy flipping!

4 comments:

kimberly said...

Hi! do you have an email address? I want to ask you something if you don't mind =)

KIM

Leica said...

Sure. It's leica_b@yahoo.com

ericbau said...

An unusual, but delicious cake. =)

felicity said...

I was wondering... how much flour do I need for the vanilla pastry cream? But I was also intrigued by "The Bomb"....:->