Recipe - Vanilla Crepe Cake

Servings: 8–10 slices Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1.5 hours

Ingredients

For the Crepes:

• 1 cup all-purpose flour

• 1 ½ cups whole milk

• 3 large eggs

• 2 tablespoons melted butter (plus more for the pan)

• 2 tablespoons sugar

• 1 teaspoon vanilla extract

• A pinch of salt

For the Vanilla Pastry Cream:

• 2 cups whole milk

• 5 large egg yolks

• ½ cup sugar

• ¼ cup cornstarch

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

For Assembly:

• 2 cups heavy cream (for whipping)

• 2 tablespoons powdered sugar (for the whipped cream)

Instructions

Step 1: Make the Crepe Batter

1. Mix the Dry Ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, and a pinch of salt.

2. Add the Wet Ingredients: In a separate bowl, whisk 1 ½ cups of milk, 3 eggs, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract until smooth.

3. Combine: Gradually add the wet ingredients into the dry ingredients while whisking, until the batter is smooth and lump-free.

4. Chill: Cover the batter and let it rest in the fridge for 30 minutes. This helps the flour fully absorb the liquid and ensures tender crepes.

Step 2: Cook the Crepes

1. Heat the Pan: Heat a non-stick skillet over medium heat and lightly coat with butter.

2. Cook the Crepes: Pour about ¼ cup of batter into the center of the pan, swirling it to spread the batter evenly into a thin layer.

3. Flip: Cook for about 1–2 minutes, or until the edges start to lift and the underside is golden brown. Flip the crepe and cook for another 30 seconds.

4. Repeat: Transfer the finished crepe to a plate and repeat until all the batter is used. You should have about 20 crepes. Let the crepes cool completely.

Step 3: Make the Pastry Cream

1. Heat the Milk: In a medium saucepan, heat 2 cups of milk over medium heat until it just begins to simmer.

2. Mix the Yolks: In a separate bowl, whisk together 5 egg yolks, ½ cup of sugar, and ¼ cup of cornstarch until smooth.

3. Temper the Eggs: Slowly pour the heated milk into the egg mixture, whisking constantly to prevent curdling.

4. Thicken the Mixture: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens into a smooth custard (about 3–5 minutes).

5. Add Vanilla & Butter: Remove from heat, whisk in 1 teaspoon of vanilla extract and 2 tablespoons of butter. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and let it cool completely.

Step 4: Whip the Cream

1. Whip the Heavy Cream: In a chilled bowl, whip 2 cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. This will be used to layer and decorate the cake.

Step 5: Assemble the Crepe Cake

1. Layer the Crepes: Start with one crepe on a serving plate. Spread a thin layer of pastry cream on top, followed by another crepe. Repeat the process, alternating between crepes and pastry cream until all the crepes are stacked.

2. Top with Whipped Cream: Spread the whipped cream over the top of the crepe cake, and garnish with fresh berries or powdered sugar for decoration.

Step 6: Chill & Serve

1. Chill the Cake: Let the crepe cake chill in the fridge for at least 2 hours (preferably overnight) to set and allow the flavors to meld.

2. Serve: Slice the crepe cake and serve. Enjoy the delicate layers and creamy filling!