Crêpe Cake

Name: Crêpe Cake
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 10 servings
Cuisine: french
Ingredients: Cake flour 150 g; Eggs 3 piece; Milk 400 ml; Butter 30 g; Heavy cream 400 ml; Sugar 60 g

Quick answer

Total time: 210 min
Level: Medium
Servings: 10 servings
Ingredients: 6

About this dish

More than twenty thin crepes, each with a layer of cream, stack into a cake whose cut face shows fine, tight stripes.

It needs only a frying pan, no oven, and it tastes of egg, butter and dairy more than the sugar and flour of a sponge. Press a fork in and the layers slide gently apart.

Ingredients

servings

IngredientAmount

Eggs3 piece

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Instructions

6 steps

1

Melt 30 g butter and reserve a small amount for lightly coating the pan.

Whisk 150 g cake flour with 3 eggs, gradually add 400 ml milk, then stir in the remaining melted butter until smooth.
2

Lightly coat the pan with the reserved butter and heat slightly below medium.

Pour in a small ladle of batter and swirl into a thin round. Flip when the edge is dry and cook the other side.
3

Cook at least 20 crepes with the same thickness, adjusting the heat if edges brown too fast.

Let every crepe cool completely before stacking; warm crepes will melt the cream and make the layers slide.
4

Whip the 400 ml heavy cream with the 60 g sugar while the cream is cold.

Stop when the whisk marks hold and the peaks stand up; overwhipping can make the cream grainy and hard to spread.
5

Place one cooled crepe on a flat plate and spread a very thin, even layer of cream over it.

Add the next crepe, align the center and edges, and repeat so the cake stays level.
6

Cover the assembled cake and refrigerate it for at least 2 hours so the cream firms and the layers settle.

Slice it cold, wiping the knife between cuts, to keep the striped cross-section clean.